Love burgers, but don’t like processed meat alternatives? Experiment with plant-based ingredients and exciting flavours
GINGER-SOY TEMPEH BURGERS WITH PINEAPPLE
By Lukas Volger Makes410cm (4in) burgers Prep15 minsplus marinating | Cook30 mins
2 x 277g packages (3⅓ cups) of tempeh 4 tbsp olive oil 60ml (¼ cup) pineapple juice 1 tbsp finely grated fresh ginger 2 garlic cloves, crushed and peeled 2 sprigs of fresh parsley 2 tbsp soy sauce or tamari 1 tsp toasted sesame oil 2 tsp agave nectar ¼ tsp black pepper 4 fresh or tinned pineapple rings
1 Slice the tempeh in half horizontally and cut each piece in two.
2 Bring about 2.5cm (1in) of water to a simmer in a saucepan. Place the tempeh in a steaming basket and set it inside the saucepan, cover, and steam for 10 minutes.
3 Meanwhile, combine 3 tbsp of the oil, the pineapple juice, ginger, garlic, parsley, soy sauce, sesame oil, agave and pepper in a shallow baking pan. Add the tempeh, cover, and marinate for at least 1 hour, flipping every 15 minutes, or up to overnight, covered and stored in the refrigerator.
4 Heat a frying pan (skillet) over medium-high heat. Add the remaining oil, then arrange the tempeh squares in a single layer. Drizzle with about 1 tbsp of the marinade. Cook until browned on the bottom, 5-7 minutes. Turn, drizzle with another tbsp of the marinade, and cook until browned on the top side, 5-7 minutes. Remove from the pan and keep warm.
5 Return the pan to the heat, add the pineapple slices, and cook until they take on some colour, 3-5 minutes. Serve the pineapple and the tempeh on buns.
DISCOVER MORE
The extract on pages 67-69 is taken from Veggie Burgers Every Which Way (second edition) by Lukas Volger, photography by Evi Abeler, published by The Experiment theexperimentpublishing.com. (RRP £16.99.)
NUTRITIONAL INFO
Calories (per serving)536 | Total fat29.9gSaturates5.2g | Salt1.16g | Sugar33.6gCarbohydrates50.1g | Protein26.9g
SEEDED EDAMAME BURGERS WITH BROWN RICE AND APPLES
By Lukas Volger Makes615cm (6in) burgers | Prep15 mins | Cook20-25 mins
2 tbsp hulled raw sunflower seeds 1 tbsp raw sesame seeds 115g (1 cup) frozen shelled edamame 2½ tbsp ground flaxseed or flax meal (from 1 tbsp whole seeds) 300g (1½ cups) cooked brown rice 1 apple, peeled, cored and coarsely grated or finely chopped 2 tsp cornflour (cornstarch), potato starch, or arrowroot powder 1 tsp molasses 2 tsp soy sauce or tamari 1 tsp toasted sesame oil a few grinds of black pepper 2 tbsp olive
