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
Tools
- large bowl
- 2 small bowls
- shallow bowl
- large frying pan
- saucepan
- wooden spoon
Ingredients
- 2 c cooked rice
- 8 oz plain tempeh, crumbled
- 1½ c chickpea flour, divided
- 2 T orange zest, divided
- optional veggies*
- ½ c nondairy milk
- 1 c bread crumbs
- several T oil
- 1½ c plus 2 T water, divided
- 3 T cornstarch
- 1 c brown sugar, packed
- ⅓ c rice vinegar or 2 T apple cider vinegar
- ¼ c lemon juice
- 2½ T soy sauce
- 2 T orange juice
- 1 t minced garlic
- ½ t minced ginger
- 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, make the glaze:
- Dissolve the cornstarch in 2 T water and set aside.
- Combine 1½ c water, 1 T zest, and the rest of the ingredients over medium-high heat, stirring occasionally until it boils.
- Lower to simmer and slowly add cornstarch, stirring constantly.
When burgers are cooked, 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.
Adapted from the recipe for "Chinese Take-Out Burger," in The Best Veggie Burgers on the Planet (read my review).
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