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Tempeh Burgers with Millet & Rice

5 from 2 reader reviews
Prep Time 20 minutes
Cook Time 25 minutes
RESTING TIME 1 hour
Total Time 45 minutes
Servings 6
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Ingredients

  • ½ cup millet
  • ½ cup brown basmati rice
  • ½ cup toasted nuts and seeds (I used walnuts & sunflower seeds)
  • 1 clove garlic peeled
  • ¾ cup roughly chopped red onion
  • ½ cup grated carrots
  • ¾ cup roughly chopped tempeh
  • 1 ½ tablespoons Tamari soy sauce
  • 2 tablespoons brown rice flour
  • 2 teaspoons arrowroot powder
  • 2 tablespoons nutritional yeast
  • 1 ½ tablespoons ground spices of choice (I used za'atar, ancho chili powder & Old Bay seasoning)
  • ¼ cup chopped herbs of choice
  • sea salt and ground black pepper to taste
  • 1-2 tablespoons water
  • avocado oil, for sautéing
  • toppings of choice, for serving
  • burger buns or large lettuce leaves, for serving

Instructions

  • Combine the millet and brown rice with 2 ½ cups water in a medium saucepan over medium heat. Add a pinch of salt. Bring this mix to a boil and simmer, covered, until all of the water is absorbed  about 15 minutes. The grains will still be quite chewy. Allow grains to cool.
  • In a food processor, combine the nuts/seeds, garlic, chopped onion, grated carrot, and tempeh. Pulse the mixture a few times until a moist + chunky paste forms. Scrape this mixture into the large bowl.
  • To the large bowl, add the cooked rice and millet, Tamari, brown rice flour, arrowroot, nutritional yeast, spices, herbs, salt, and pepper. Stir everything together until thoroughly combined and the mix resembles a thick paste. It should hold together when you pinch it with your fingers. Add 1-2 tablespoons of water if necessary to bind it at this point and mix one more time.
  • Form the mixture into 6 equal patties with your hands. Place them on a parchment-lined baking sheet and transfer to the fridge for at least an hour.
  • To cook: Heat a large sauté pan over medium heat. Cover the bottom with avocado or other high-heat appropriate oil. Gently transfer 2-3 patties to the pan and sauté until golden on the bottom, about 3-4 minutes. Flip the patties over and cook until golden on the other side, another 3 minutes. I kind of nudged the patties up against the sides of the pan to brown them all over as well. Repeat with remaining patties, while you keep the cooked ones warm.
  • Serve the tempeh burgers with lettuce wraps, toppings etc.

Equipment

Recipe Notes

  • These burgers really do need that hour to set up in the fridge!
  • I think you could bake these burgers as well! In a 400 oven for about 20-30 minutes, flipping them over at the halfway mark.
  • You could use all purpose, whole wheat, spelt, or any other wheat-based flour in place of the brown rice flour.
  • You can substitute cornstarch for arrowroot powder.
  • If you want to freeze these babies, place the tray of them in the freezer for an hour or two to firm the patties up. Then individually wrap them/place all of the patties in a large zippy bag for maximum storage capacity.
These sturdy tempeh burgers are vegan, satiating, and sauté up to golden perfection. These hearty and flavourful patties are quick to prepare and have been loved by the TFM community for years!