Stuffed Tempeh Burgers This recipe is as fun to make as it is to eat. Grate Tofurky’s Original Soy Cake and mix with flax seeds and a little cornstarch. Form the mixture into burgers and stuff with a blend of vegan mozzarella, hot peppers, and olives. Fry them up in a pan so they are crisp on the outside and gooey on the inside. Served on a pretzel bun with vegan mayo, avocado and sauteed kale, these stuffed burgers are the real deal. Makes 4 Servings what you’ll need: 3 tablespoons olive oil, divided1 bunch lacinato kale, shredded½ onion, finely diced1 package TofurkyⓇ Original Soy Cake Tempeh, grated4 teaspoons cornstarch1 tablespoon ground flax seeds mixed with 2 tablespoons water1 teaspoon paprika½ teaspoon dried oregano½ teaspoon dried thyme½ teaspoon fine sea salt¼ teaspoon black pepperOne 8oz package vegan mozzarella cheese, grated½ cup garlic or pimiento-stuffed green olives, finely chopped¼ cup jarred pickled hot peppers, drained and finely chopped½ cup vegan mayonnaise1 garlic clove, minced4 pretzel buns1 avocado, thinly sliced how to make: 1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add kale and saute until tender, 7-10 minutes. Add salt and pepper to taste and transfer to a bowl. 2. In same skillet, heat 1 tablespoon oil over medium heat. Add onion and saute until softened, 6-8 minutes. 3. Transfer onions to a large bowl and add tempeh, cornstarch, flax, paprika, oregano, thyme, salt, and pepper. Mix with your hands making sure mixture sticks together. 4. In a small bowl, combine cheese, olives, and peppers. 5. Portion tempeh mixture using a ½-cup measuring cup. Make an indentation in the center of each patty. Fill with 1 tablespoon cheese mixture and form tempeh mixture around it. 6. Flatten into a ½” thick patty. Repeat with remaining tempeh, making 4 burgers. 7. Heat remaining 1 tablespoon oil in large nonstick skillet. Add burgers and cook until browned on both sides, about 4 minutes per side. 8. In a small bowl, stir together mayonnaise and garlic. 9. To serve, spread 1 tablespoon mayonnaise on top and bottom of each bun. Place tempeh burger on bottom half and top with avocado and kale. burgerstuffedtempeh