Miso tempeh burgers with garden salad and Dijon vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Miso tempeh burgers with garden salad and Dijon vinaigrette

Vegan, Dairy-Free, Family-Friendly

2 Servings, 800 Calories/Serving

20 Minutes

So...how do you make a fantastic vegan burger? A nutty, umami-rich mix of tempeh, miso, and nutritional yeast to start. Plus, we add a “creamy” Dijon vinaigrette to really make it sing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound tempeh
  • ¼ cup organic mirepoix (onions - carrots - celery)
  • Sun Basket miso burger base (miso - Dijon mustard - tomato paste)
  • Flaxseed blend (flaxseed meal - nutritional yeast)
  • 1 organic cucumber
  • 2 ounces organic grape or Sungold tomatoes
  • Sun Basket “creamy” Dijon vinaigrette (whole grain Dijon mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)
  • 3 ounces organic mixed greens or other leafy greens
  • 2 vegan whole wheat buns

Ingredient IQ

A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked. We first tenderize it by grating it and cooking it in water.

Make It Ahead
The burger patties (Steps 1 and 2) can be prepared up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, make the salad, then cook the patties and proceed with the rest of the recipe.

Nutrition per serving

Calories: 800, Protein: 39g (78% DV), Fiber: 26g (104% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 1570mg (65% DV), Carbohydrates: 88g (29% DV), Total Sugars: 12g, Added Sugars: (bun contains organic molasses, organic brown sugar, and organic barley malt): 3g (6% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the tempeh

  • Using the coarse holes of a box grater, coarsely grate the tempeh.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain and transfer to a large bowl. Wipe out the pan.
While the tempeh cooks, prepare the remaining burger mixture.

2

Make the patties

In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir in the miso burger base and cook until fragrant, about 1 minute. Transfer to the bowl with the tempeh. Add the flaxseed blend, season with salt and pepper, and stir until combined; let cool slightly. Using the bottom of a bowl or cup, smash the tempeh mixture until well combined. Using wet hands, form the mixture into two [four] 1-inch-thick patties.
While the tempeh mixture cools, prepare the salad.

3

Make the garden salad

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber crosswise into enough ¼-inch-thick slices to measure 1 cup [2 cups].
  • Cut the tomatoes in half.
In a medium bowl, stir together half the “creamy” Dijon vinaigrette and 1 tablespoon [2 TBL] water; season to taste with salt and pepper (set aside the remaining vinaigrette for serving). Add the mixed greens, cucumber, and tomatoes and toss to coat; season to taste with salt and pepper.

4

Cook the patties

In the same pan used to soften the tempeh, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the patties and cook, turning once, until a dark golden brown crust forms, 3 to 5 minutes per side. Transfer to a plate. Wipe out the pan.

5

Toast the buns

In the same pan used for the burgers, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Serve

Place the bun bottoms, cut sides up, on individual plates. Top each with a burger, as much of the remaining vinaigrette as you like, and a spoonful of the salad. Close with the bun tops. Serve the remaining salad on the side.

Kids Can!

  • Smash the tempeh mixture.
  • Form the patties.
  • Stir the vinaigrette and water.
  • Toss the garden salad.
  • Assemble the burgers.