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The secret ingredient in these patties from VT executive chef Ann Gentry is grated beet, which keeps them juicy and makes them look like “real” burgers.
- Preheat oven to 350F. Coat baking sheet with cooking spray.
- Dilute miso in 1/4 cup water in bowl. Stir in tempeh and 11/2 Tbs. oil. Stir in flour and guar gum.
- Mound tempeh mixture on prepared baking sheet. Cover with foil, and bake 20 minutes, or until heated through.
- Heat remaining 1 1/2 Tbs. oil in skillet over medium heat. Add mushroom, beet, onion, carrot, corn, bell peppers and garlic. Sauté 10 minutes, or until vegetables are tender.
- Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not overblend).
- Shape tempeh mixture into 8 patties. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
- Preheat grill to medium. Brush burgers and grill rack with oil. Grill 8 to 10 minutes per side.
- Serving Size Serves 8
- Calories 218
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 6 g
- Protein Content 20 g
- Saturated Fat Content 1 g
- Sodium Content 259 mg
- Sugar Content 3 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g