Yesterday I had a packet of tempeh I wanted to use. I also need to finish off the leftover brown rice I’d cooked. Put those two together and you get the incredibly creative tempeh brown rice burger!
I finely diced (after steaming) my block of tempeh. When I say finely I mean microscopic finely because I still can’t eat a chunk of tempeh without wincing. In teeny tiny pieces mixed with other mooshy stuff, it’s okay. So, to my 250g block of teeny tiny diced tempeh, I added roughly two cups of cooked brown rice, half a large finely diced red capsicum (bell pepper), one small onion finely diced, a finely diced ripe tomato, a good shake of cumin, two minced garlic cloves, salt and pepper. I chilled the mixture and was happy to see they kept their shape in the pan, where I fried them in a bit of oil for the brown crispyness.
I served mine with a lemon myrtle sauce I bought ages ago (because it was 50% off):
Next time I’ll add some chopped fresh dill or fresh coriander to the mix. I didn’t this time as Husband finds those flavours a bit too strong in burger patties, so I sprinkled some dill on top of mine. I won’t bother saying I ARTFULLY sprinkled dill on top in an ARTISTIC manner, ‘cos my photos suck too much for that.
Iron Chef Review time:
Me: yeah,they’re okay. Something I’d make for the protein portion of my meal although I don’t fancy the pan fry in oil bit. These would be best served on a bed of salad greens, with some roast sweet potato on the side.
Husband: “they’re okay, but you have them”.
Arthur: “Ewwww no thanks”.
DeeW: “Definitely no thanks”.
I’d make these again if I had brown rice and tempeh to use up, but more as a sort of “I can’t be bothered making anything fancier so easy peasy patties it is”. They could be made wonderful with different flavours though 🙂 I guess they could also be made smaller and served up as party food.
Okay, I’m off to go make a lentil stew from my latest cookbook arrival, wheee!