This unusual veggie burger, made from tempeh and rice and coated in sweet orange glaze, is reminiscent of Chinese take-out.
|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.
|Notes||*For extra nutrition and color, add a half cup or so of veggies, such as broccoli, carrots, green onions, or peas.
This recipe, originally called "Chinese Take-Out Burger," is adapted from The Best Veggie Burgers on the Planet (read my review).
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