Tempeh, Rice, Orange Veggie Burger

This unusual veggie burger, made from tempeh and rice and coated in sweet orange glaze, is reminiscent of Chinese take-out.

Yield 6 servings
Time 30 minutes
  • large bowl
  • 2 small bowls
  • shallow bowl
  • large frying pan
  • saucepan
  • wooden spoon
  • 2 c cooked rice
  • 8 oz plain tempeh, crumbled
  • 1½ c chickpea flour, divided
  • 2 T orange zest, divided
  • optional veggies*
  • ½ c soy or other nondairy milk
  • 1 c bread crumbs
  • several T oil
  • 1½ c plus 2 T water
  • 3 T cornstarch
  • ¼ c lemon juice
  • 2 T orange juice
  • 1/3 c rice vinegar or 2 T apple cider vinegar
  • 2½ T soy sauce
  • 1 c brown sugar, packed
  • ½ t minced ginger
  • 1 t minced garlic
  • ½ t red pepper flakes
Directions Combine rice, tempeh, ½ c flour, 1 T zest, and optional veggies and squish with your hands until well mixed and sticky. Shape into 6 burgers.

Mix remaining c flour with milk.

Pour the bread crumbs into a shallow bowl.

Dip each burger in the flour-milk mixture, then coat with bread crumbs.

Heat oil over medium-high heat, and cook the burgers about 3-5 minutes on each side, until golden brown.

Meanwhile, dissolve the cornstarch in 2 T water and set aside. Combine the remaining ingredients over medium-high heat, stirring occasionally until it boils. Lower to simmer and slowly add cornstarch, stirring constantly.

When burgers are done, coat both sides with orange glaze.

Serve immediately.

Notes *For extra nutrition and color, add a half cup or so of veggies, such as broccoli, carrots, green onions, or peas.

The Best Veggie Burgers on the Planet

This recipe, originally called "Chinese Take-Out Burger," is adapted from The Best Veggie Burgers on the Planet (read my review).

Buy it:  Amazon.com | Amazon.co.uk

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