Teriyaki Tempeh Burgers with Mushrooms & Onions

This week has been full of exciting discoveries! Jailbroke our iPhones! Found a sure-fire hangover cure! Got the rocket-copter in Crackdown 2! Built a better mousetrap! Okay, those aren't all true, but cooking tempeh totally rocked our world!

So, what is tempeh? Everyone's best friend Wick E. Pedia says:

"Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and strong flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue."

Trying to regulate the soy in your diet? Wheat and multi-grain tempeh is also available.

I have no clue how they make this stuff, but it's such a amazing and versatile product, I don't care. Techniques vary, but cooking methods usually involve boiling, shredding or mincing, and combining with other vegetables, seeds, nuts and/or vital wheat gluten. Speaking of that, I'd like to take a moment to welcome another newcomer to the BMK's vegetarian arsenal: Vital Wheat Gluten is what's left when you wash whole wheat flour until all the starch dissolves. This flour is 75% protein and makes an excellent vege-vegan binder, serving a similar purpose to egg whites. Look for it in your health food store! We bought Bob's Red Mill, a fairly easy-to-find brand.

The burgers had a deliciously (dare I say) meaty texture and the right amount of chewiness that defines a satisfying patty. The tempeh picks up whatever you flavor you choose to lay down and is exceedingly flexible in any dish. Consider this your introduction to tempeh, you'll be seeing it around!

Serves 4

INGREDIENTS:

• 8.5 oz tempeh
• 1 Tbsp sesame seeds
• water to cover in small pan
• 2 cloves garlic
• 1/2 cup panko
• 1/3 vital wheat gluten 
• 2 Tbsp teriyaki sauce
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 1 large white onion, sliced
• 20 mushrooms, thickly sliced
• 2 Tbsp sesame oil
• avocado, sliced
• baby lettuce for garnish
• Sandwich thins (4) or buns

DIRECTIONS:

1. Place tempeh in small pan and cover with water. Bring to boil and simmer for 8 minutes.
2. Remove from heat and grate or crumble tempeh. Add sesame seeds, garlic, panko, vital wheat gluten, and teriyaki sauce.
3. Combine with fork, then gently knead into 4 balls. Press into thin patties (we used a large round cookie cutter to shape them) and set aside.
4. In large pan, heat olive oil over medium-high heat. Add  mushrooms and onions and saute until fragrant about 5 minutes. Stir in mirin and soy sauce, continue to saute until golden and soft about 10 more minutes.
5. Preheat grill or indoor grill pan over medium-high heat. Coat with non-stick spray or cooking oil. Add burgers and grill about 5 minutes per side, until crisp and showing grill marks. Lightly toast buns. Plate burgers by topping bun half with lettuce, tempeh patty, avocado, onions and mushrooms. Enjoy!