Skip to main content

Tempeh burger with caramelized onion

I love New York City, One of my favorite big city in the US, I always enjoyed visited Chelsea market which is not too far from our friend apartment , I can walk and walk everywhere, grab a cup of coffee or have some lunch in the street, I always had a great time ;)





CHELSEA MARKET, NYC 
This  totally vegan-vegetarian burger made from Tempeh is easy and quick to prepare,Topping with caramelized onion, serves with mayonnaise or ketchup for more taste, or  make the sauce made of mixed sun dried tomato pesto with mayonnaise.











Ingredients :
- 1 block tempeh / 8 oz
- 2 clove garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika powder
- 1 Tbsp chopped sun dried tomato in oil
- 1 Tbsp olive oil
- 6 storebought burger buns



caramelized onion
- 2 sweet onion
- 2Tbsp olive oil
- pinch of sugar



Sun dried tomato pesto mayonnaise
- 2 Tbsp mayonnaise
- 1 Tbsp sun dried tomato pesto
( mix them together )
OR
spread with store bought Yum-yum sauce


Preparation :
cut tempeh in cube, put in food processor,add two clove garlic,chopped sun dried tomato,salt,pepper,paprika powder and olive oil
just chop about a minute or so until all ingredient are smooth and combine
and make about 6 burgers and set aside,,,,

meanwhile,heat 2 Tbsp olive oil on medium high
slice 2 sweet onion add pinch of sugar,and cook for about 20 minutes or so stirring every few minutes and cook until looks golden brown and set aside,,,,,

Heat flat grill or skillet,spray with olive oil
cook tempeh burger about 3 minutes each side until cooked /looks brown or grilled marked
ready to serves in burger buns and top with caramelized onion




Comments

  1. Though I eat plenty of tempeh, I have thought of making burger from it. This is simply superb and my kind of food for sure. Actually I rather have the prepared tempeh without the burger. Tempeh is not only nutritionist but healthy with protein content.

    ReplyDelete
  2. The caramelized onion looks delicious! Check out my blog post from yesterday 4-16 and collect a Versatile Blogger Award... you deserve it. :)

    ReplyDelete
  3. When I see a recipe with temph I always say, I am going to try this, then I forget because temph is not available in every grocery store.
    These burgers is a good idea to start with

    ReplyDelete
  4. What a healthy burger! I should really try this the next time I make burgers.
    Glad to know you had a great time in NYC. Been there once and I loved it.

    ReplyDelete
  5. So glad that you had a good time in NYC--this burger looks amazing, would never have known that it was tempeh!

    ReplyDelete
  6. I have yet to try tempeh, but this looks delish! I love caramelized onions!

    ReplyDelete
  7. I have not cooked with tempeh much- this looks so flavorful! I may be tempted to try this soon. Will have to put tempeh on the grocery list. Your pictures of Chelsea Market look beautiful- wish I was there. That's what I love about the big cities- so much variety of food to experience.

    ReplyDelete
  8. Hey Ridhwan, this looks soo good! I don't think I can find Tempeh here, though! It looks o healthy yet filling.

    ReplyDelete
  9. Guilt free meal!
    By the way, when are you coming to northern CA? My kitchen is always open for you :)

    ReplyDelete
  10. I know I'll never find tempeh here but it looks delicious. Especiallt the onions.

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red