I’ll be honest, friends.
I didn’t actually pick the epic pictured stack up and eat it sandwich-style.
It was more of a knife and fork kind of a meal.
But that doesn’t make the combo any less respected as a burger.
On the contrary, friends, only the most bad-ass epic burgers have to be eaten with utensils.
Burgers like these Oh Em Gee Tempeh Burgers with Portobello Mushroom Buns.
These plant-based, grain free, and gluten free spin on the classic American meal naturally starts with a tasty plant-based burger.
I love using tempeh as my “burger” base because it’s already compressed and ready to take burger form straight of the package.
My burgers are actually square instead of round from halving the tempeh block.
All the more edges to eat you with…
The tempeh burger gets its “juicy” texture from a tangy homemade marinade.
I like to prepare my marinade in late afternoon, let the tempeh absorbs the flavors, then pull them out to grill around dinnertime.
The longer the tempeh sits in the marinade the more flavorful the burgers will be, but I’ve done express 30 minute soaks with equally tasty results.
Preparing mushrooms can be so easy because they don’t need much in the way of a marinade to cook.
Dry mushrooms transform into juicy grilled steaks with a bit of avocado oil, salt, pepper, and time on the grill pan.
I wanted the portobello buns to have a more natural/natural taste because the tempeh holds a lot of flavor from the marinade, but if you’re looking for more pop, try marinading your mushrooms too!
Whenever we grill with Dan’s family, my father-in-law half jokes about throwing a zucchini on the grill beside their meat.
For a light dinner, eh?
Next time, I’m going to have these tempeh burgers marinaded and ready to go.
Enjoy these burgers for an easy summer lunch or dinner and share the other burger with a friend!
Or keep the leftovers all to yourself stored in the fridge separated for 2-3 days and remake the Oh Em Gee again!
Stack these burgers high with your favorite burger toppings.
I chose kale, heirloom tomato, red onion, avocado, and yellow mustard.
Some other ideas are ketchup, kraut, or plant-based cheese.
For the perfectly appropriate veg pairing, try this meal with my Oil-Free Baked Yam Fries. Yum.
If you make these Oh Em Gee Tempeh Burgers with Portobello Mushroom Buns, let me know!
How did you eat yours? Share!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your bowls!
For more plant-based remakes of the classics, check out my Mac & Peas Bowls with “Cheesy” Tahini Sauce.
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- 8 oz package tempeh
- 4 portobello mushroom caps, stem and gills removed
- Himalayan sea salt
- Black pepper
- Avocado oil (1-2 tsp)
- 1 TBS tamari lite
- ½ tsp garlic powder
- 1 cup veggie broth (or enough to cover tempeh in marinade)
- 2 tablespoons white wine vinegar
- 3 tablespoons fresh lemon juice
- 1-2 TBS fresh thyme leaves (or sub 1-2 tsp dried thyme)
- Burger toppings: Greens, Tomato, Onion, Avocado, Mustard, Ketchup, etc.
- Slice tempeh rectangle into two squares to create your tempeh "burgers".
- Mix all mariande ingredients together in a glass dish, then transfer tempeh into the marinade.
- Allow to marinade for 1 to 4 hours, flipping occasionally.
- Meanwhile, prepare your portobello mushrooms. To clean, light lying dust the cap with a damp rag. Flip over and saw off the stem with a knife so that it's flush to the cap. Remove the gills by scraping the inside out with a spoon. Set aside.
- Rub the portobello mushrooms with a bit of avocado oil and season with Himalayan sea salt and pepper.
- Preheat a grill-pan over medium high with a bit of avocado oil.
- Once warm, add portobello mushroom caps face down.
- Cook for 10 minutes total, flipping halfway, until mushrooms are tender and flattened with visible grill marks. Remove from the grill pan and set aside.
- Next, grill your tempeh.
- Lightly oiled the same grill-pan over medium high ((I used a grill pan but you could do this outdoors, too!) Cook tempeh for 5-7 minutes on each side, until you see dark brown grill marks on each side. If the pan starts to look dry, I like to add the marinade in increments as it cooks to moisten the tempeh and enhance the flavor.
- To serve, sandwich a tempeh burger inside of the portobello mushroom caps and top your favorite burger toppings. I chose kale, tomato, onion, avocado, and mustard.
- Store leftover "burger" and "buns" separately in the fridge for 2-3 days.