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tempeh mushroom burger

Mixing bowl
Sauce Pan
Sauté Pan or outdoor grill
Heavy Duty Spatula
low fat, gluten free, healthy vegan grilling burgers

16 oz. package of tempeh (I use 5-grain)
2 cups of washed, cut small slice, sautéed mushrooms with the water pressed out and pat dry (I use crimini mushrooms)
1/3 cup soy sauce (I use tamari)
1/3 cup water
1 TBL molasses
2 TBL onion powder
2 TBL brewers yeast
1 tsp thyme
1 tsp black pepper
2 TBL potato starch
to taste, salt (I use herbamare)
to taste, liquid sweetener
2 vegan burger buns (I used bread)
condiments for burgers, lettuce, tomato, onion, ketchup or salsa

Method, (wash hands)

  • mix water, molasses and soy sauce, then place crumbled up tempeh and bring to a light simmer
  • press down on crumbled tempeh until the tempeh absorbs the water mixture
  • place tempeh mixture in mixing bowl and add mushrooms, onion powder, yeast, thyme, pepper and combine with hands and taste for salt and sweet
  • add some liquid sweetener if needed, then add potato starch (if mixture needs a little more starch to become thick, add it) and mix thoroughly with hands until the mixture forms dense, thick patties
  • sauté on high heat with oil spray for low fat or 1 tsp or 2 of oil, until nice and brown

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