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Amsterdam tempeh bean burger

Updated on November 23, 2014

Amsterdam tempeh burgers

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Amsterdam tempeh bean burger

I served my burger with Delicata  squash, raw beet and carrot salad, and freekah. It was amazing!
I served my burger with Delicata squash, raw beet and carrot salad, and freekah. It was amazing! | Source
Gathering the ingredients.
Gathering the ingredients. | Source
Dice the onion.
Dice the onion. | Source
Mince the garlic.
Mince the garlic. | Source
Saute the onion and garlic.
Saute the onion and garlic. | Source
Drain the canned beans.
Drain the canned beans. | Source
I like to mash my beans with a pastry blending tool.
I like to mash my beans with a pastry blending tool. | Source
You can either grate the tempeh, or, just dice it into small pieces as I have done here.
You can either grate the tempeh, or, just dice it into small pieces as I have done here. | Source
Toss in all the ingredients: sauteed onion and garlic, miso paste, garlic powder rehydrated in water, and the tempeh.
Toss in all the ingredients: sauteed onion and garlic, miso paste, garlic powder rehydrated in water, and the tempeh. | Source
Gently fold all the ingredients together.
Gently fold all the ingredients together. | Source
I used a 3 1/2 inch biscuit cutter as my form.
I used a 3 1/2 inch biscuit cutter as my form. | Source
I used about 2 heaping tablespoons of the tempeh bean mixture to form each burger.
I used about 2 heaping tablespoons of the tempeh bean mixture to form each burger. | Source
I will leave out two burgers for tonight, and then freeze the rest for future "fast food" dinners.
I will leave out two burgers for tonight, and then freeze the rest for future "fast food" dinners. | Source
A quick carmelizing sauté on each side and you have a delicious low-fat high protein burger!
A quick carmelizing sauté on each side and you have a delicious low-fat high protein burger! | Source

Amsterdam tempeh burgers

Prep time: 30 min
Cook time: 10 min
Ready in: 40 min
Yields: 9 patties

Amsterdam tempeh bean burgers

  • 1 eight ounce package organic tempeh, You can grate it or chop it small.
  • 1 can organic pinto beans, drained, but retain about 1/4 cup of the liquid.
  • 2 tablespoons miso paste
  • 1 small onion, diced small
  • 2 large garlic cloves, minced
  • 2 teaspoons garlic powder, re-hydrated in a few teaspoons of the bean water or plain water
  • 1 tablespoon olive oil, extra virgin organic
  • 1 teaspoon fresh ground pepper

Amsterdam tempeh bean burger

  1. Place a medium sized saute pan on the stove and add your olive oil. Mince the onions and garlic and toss them into the saute pan on medium heat. You are just looking for the onion to become fragrant and translucent.
  2. While the onions and garlic are cooking, drain the beans while retaining 1/4 cup of the bean water to re-hydrate the garlic powder, and then chop (or grate) the tempeh.
  3. Place the drained beans in a large bowl and lightly mash them. You trying to maintain some bean pieces. Then add the rest of the ingredients: chopped tempeh, miso paste, sauteed onions and garlic, garlic powder, and black pepper. Mix thoroughly. At this point if the mixture seems dry and it won't hold together within a patty, start adding the bean water, a tablespoon at a time, until you get a consistency that holds your patty together.
  4. I then use a 3 1/2 inch biscuit cutter to form all the patties. You can saute the patties you need for dinner in a small amount of olive oil for about 5 minutes on either side until nicely brown. I froze the rest of the patties on a baking sheet and saved them for future meals.

Amsterdam tempeh bean burgers

On a recent trip to Europe we made a stop in Amsterdam. We have visited there several times throughout the years, but this time our daughter came along. She had never had the chance to visit this old and beautiful city with it's many canals. It has WAY more canals than Venice! My husband and I have a favorite restaurant called the Bolhoed. We were told by the wait staff that "Bolhoed" means hat! No history as to why that name, but their food is amazing! They serve a very creative vegan and vegetarian cuisine that will satisfy any meat eater! On our last night before heading home, one of the featured dishes included a tempeh bean burger. Keep in mind that a "burger" in this case is not necessarily served on a bun like in the US. It was delicious! I queried the mostly English-speaking staff as to how the burger was made, but no one knew and the chef had already gone home for the evening. This recipe is my best guess as to what I had enjoyed that night. But, according to my loving husband, my version is even tastier!

A few cooking notes: garlic powder is dried garlic and ground up. The drying process stops the enzyme action and hence the flavor, so to get the best flavor from your garlic powder, you should re-hydrate in water for few minutes before adding it to the dish. Also, in case you are curious, Freekah is a roasted green wheat. Freekah actually means "to rub" in Arabic. Freekah has been around for about 2,000 years and is a very tasty and nutritious ancient grain. I highly recommend it if you can find and don't have Celiac's disease!


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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      Oh dear I hope not. I post recipes that are delicious but super healthy.

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      They are super delicious and packed with protein! Your right ,a great sub for hamburger!

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      Thanks for sharing this recipe. I love the ingredients. The burger sounds both nutritious and delicious. It's a great substitute for a hamburger!

    • hostaguy profile image

      frank nyikos 3 years ago from 8374 E State Rd 45 Unionville IN 47468

      You're gunna make me fat - ter than I am :-)

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