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.

Miso tempeh burgers with garden salad and Dijon vinaigrette

Dairy-Free, Vegan, Protein Plus

2 Servings, 620 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)
Sunbasket 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 organic flax tempeh
  • ¼ cup organic mirepoix (onions - carrots - celery)
  • Sunbasket miso-mustard blend (miso - Dijon mustard - tomato paste)
  • Sunbasket flaxseed blend (flaxseed meal - nutritional yeast)
  • 1 tablespoon arrowroot powder
  • 1 organic cucumber
  • 2 ounces organic grape or cherry tomatoes
  • Sunbasket Dijon vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
  • 3 ounces organic mixed greens or other leafy greens
  • 2 vegan whole wheat buns

Nutrition per serving

Calories 620, Total Fat 30g (38% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1230mg (53% DV), Total Carb. 59g (21% DV), Fiber 19g (68% DV), Total Sugars 9g (Incl. 3g Added Sugars, 6% DV), Protein 32g
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. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a large bowl, and pat dry. Wipe out the pan. While the tempeh is cooking, 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-mustard blend and cook until fragrant, about 1 minute. Transfer to the bowl with the tempeh and add the flaxseed blend and arrowroot powder. 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 is cooling, prepare the salad.

3

Make the garden salad

  • Peel the cucumber, if desired; 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 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, 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.
  • Assemble the garden salad. 
  • Help assemble the burgers.