Who says the only way to celebrate St. Patty’s day is with green beer, corned beef, and cabbage? Why not throw in a delicious “patty” meal? The theme of this month’s recipe redux challenge was healthy patty shaped foods. Since I recently spent a few days in New Mexico, I thought I would top my homemade veggie burger patty with a bit of green chile! I love the smoky, slightly spicy flavor of the chile – perfect for topping this burger. You can usually find green chile canned in the Mexican foods section of the grocery store. If not, feel free to substitute red chili. To stay on the festive New Mexican theme, we served our burgers on blue corn tortillas.
A Southwestern spin on the classic veggie burger made with one of my favorite vegetarian proteins – tempeh!
- 1/4 cup oatmeal
- 1 – 8 oz. package tempeh
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1/2 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 cup cooked beans
- 1/4 teaspoon salt
- 2 eggs
- Preheat oven to 350 degrees Fahrenheit.
- Place oats in a food processor and process until they are finely chopped.
- Crumble tempeh into small, rice sized pieces.
- Add beans, 1/2 of the crumbled tempeh, seasonings (chile, onion, paprika, oregano, garlic, worcestershire, and salt), and eggs to the oats in the food processor. Process until it starts to stick together in the bowl.
- Transfer to a large mixing bowl and add the other 1/2 of the tempeh. Stir.
- Form into 4 inch patties and place on a cookie sheet lined with parchment paper.
- Bake patties for 15-20 minutes or until firm.
- Top with a slice of cheese and set under the broiler until it is melted. To serve, top with green chile and wrap in a tortilla or bun.
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