Reuben Tempeh Burgers with All the Fixin’s

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

1/4 cup (60 ml) gluten-free old-fashioned oats (not quick cook) or quinoa flakes

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 Tbsp (15 ml) Braggs liquid aminos or gluten-free tamari or soy sauce

1/2 cup (120 ml) vegetable broth or stock

Pinch fine sea salt

For the “Swiss Cheese” Sauce:

2 Tbsp (30 ml) chickpea or garfava flour

2 Tbsp (30 ml) arrowroot or tapioca starch

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

To assemble:

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.