[Reuben Tempeh Burgers are a perfect “meaty” burger for any omnivores in your life–or not! They’re vegan, sugar-free, gluten-free, dairy-free, egg free and low glycemic. Suitable for Stage 3 and beyond on an anti-candida diet.]
It’s almost Father’s Day and I couldn’t let the day go by without posting something special just for Dad!
My own dad is about to celebrate his 95th birthday. Yes, you read that right. Not only that, but he’s still in full control of his sharp wit, cantankerous point of view, dancing legs–and all with a thick head of hair. (So yep, along with his birthday, I’ll be celebrating the fact that he contributed half of my own genome).
It had to be something meaty, substantial, hearty and delicious. After a little thought, I came up with just the thing: a burger! How quintessentially “guy-like” is that? (okay, so I’m stereotyping. . . but the HH sure does love his burgers).
I knew it couldn’t be just any burger, so I excavated my memories of our early dating years, and came up with a Reuben Burger! You see, one of our early trips to Montreal together to visit my family involved a downtown deli and the HH chomping down on a massive Reuben sandwich, another favorite of his. It was one of the few Montreal weekends where we managed some time to actually tour the city a little, and it has a special place in our hearts. So, I decided to combine those two favorites in a burger that would forge a new, memorable celebration this weekend.
If you’d like to mix up a special treat for your own dad (or hubby, or brother, or surrogate dad, or uncle. . . ) this recipe provides a thick, robust burger slathered in a Swiss cheese sauce with sauerkraut and traditional Russian dressing.
The recipe also lets you determine how much of the dish you create from scratch; if you’re in a rush, opt for just the burger and use prepared sauce and perhaps some Daiya cheese instead. However you dress it, this tempeh burger will satisfy even the most manly man on his day.
Hope you all have a wonderful Father’s Day–and enjoy some yummy food together!
Tempeh Reuben Burgers with all the Fixin’s
With tempeh and walnuts as the base, this burger features a truly meaty, savory flavor that will appeal to the guys as well as the gals in your life. With a hint of smokiness, they’re great on the grill, too.
For the burgers:
1 package (8 ounces or 250 g) soy or other tempeh
1/2 cup (120 ml) lightly toasted walnut halves or pieces and halves
1/2 small onion, minced
2 cloves garlic, minced
2 Tbsp (30 ml) potato starch
1 Tbsp (15 ml) psyllium husks
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 tsp (5 ml) dried basil
1 tsp (5 ml) sweet paprika
1/2-3/4 tsp (2.5-3.5 ml) liquid smoke, to your taste
1/2 cup (120 ml) vegetable broth or stock
Pinch fine sea salt
For the “Swiss Cheese” Sauce:
1 Tbsp (15 ml) nutritional yeast
1/4 tsp (1 ml) fine sea salt, or to taste
1/2 tsp (2.5 ml) garlic powder
1/3 cup (80 ml) filtered water
3/4 tsp (3.5 ml) Dijon mustard (or use 1 tsp mustard powder)
1 tsp (5 ml) fresh lemon juice
1/2 tsp (2.5 ml) apple cider vinegar
1 Tbsp (15 ml) virgin coconut oil, preferably organic, melted
For the Russian Dressing:
2 Tbsp (30 ml) vegan mayonnaise of choice (I like this one)
2 Tbsp (30 ml) sugar-free ketchup, either homemade or store-bought
4 Tbsp (1/4 cup or 60 ml) drained sauerkraut
8 pieces of gluten free bread, toasted, or 4 gluten-free hamburger buns, toasted
Make the burgers: Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.
In the bowl of a food processor, process the tempeh and walnuts until crumbled. Add remaining ingredients and process until it comes together in a moist “dough.”
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the mixture and roll into 4 balls. Flatten the balls to desired burger thickness (mine were slightly thicker than 1/2 inch or 1.5 cm thick).
Bake for 20 minutes, then flip over and bake another 10-15 minutes, until lightly browned.
While the burgers bake, make the cheese sauce: In a small pot, whisk together the chickpea flour and arrowroot starch with the nutritional yeast, salt and garlic powder. Add a bit of the water and whisk together until you have a smooth paste, adding more water slowly until it’s all incorporated. Add remaining ingredients and whisk to blend well.
Cook the mixture over medium-low heat, stirring constantly, until it begins to bubble. Allow to cook for one-two minutes more; the mixture should become thick and slightly gooey. Set aside.
Make the dressing: In a small bowl, stir the mayonnaise and ketchup together until combined.
Assemble the burgers: Place each burger on a slice of bread of bottom of bun. Top with a generous spoonful of the cheese sauce and a tablespoon of sauerkraut; drizzle with Russian dressing and top with another slice of bread or the top of each bun. Devour. Makes 4 large Reuben burgers.
Suitable for: ACD Stage 3 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, vegan, low glycemic.
“Mum, we’d love to celebrate Father’s Day by eating burgers with Dad. . . except you do realize they have onion in them, right? Oh, why must I be tormented this way. . . ”
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