Barb Boose Publications Director, Marketing and Communications September 14, 2012Friday recipe: tempeh cheeseburgers L.V. Anderson, Slate assistant editor who edits its food and drink sections, has some definite ideas about food – often, as the title of Slate’s culture blog Brow Beat’s recipe column implies, “You’re Doing It Wrong,” that we’re preparing it incorrectly. In a recent post she sets us straight on preparing the perfect veggie burger. NO, she states acidly, not ones with the “suspiciously rubbery feel of those textured-vegetable-protein disks; the Gardenburger patties that look like coagulated oatmeal; mushy, homemade bean burgers that disintegrate the second you put them between the two halves of a bun.” Photo: Juliana Jiménez Jaramillo for SlateInstead, Anderson serves up her version of a “sturdy, savory and juicy” veggie burger. The key is marinated tempeh, the fermented soy product she calls “the closest thing vegetarians have to a non-weird meat substitute” and “absolutely the best ingredient for veggie burgers.” The largely bland product is great marinated, because “it soaks up other flavors like a sponge.” So put Anderson’s recipe to the test during these wonderful grilling days of September.L.V. Anderson’s tempeh cheeseburgers Yield: 4 burgers Time: About 1 hour, largely unattended½ cup soy sauce¼ cup extra-virgin olive oil1 large shallot, minced3 garlic cloves, minced1 tablespoon honey1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme1 pound tempeh, cut into 4 equal squares4 ounces cheddar cheese, thinly sliced6 hamburger buns, toasted if desiredLettuce leaves, tomato slices, pickle slices, mayonnaise, mustard, and/or ketchup as desiredHeat the oven to 375°F. Whisk together the soy sauce, oil, shallot, garlic, honey, and thyme in a medium bowl. Put the tempeh pieces in a 9-inch square pan in a single layer and pour the marinade over them. Bake for 30 minutes, then turn the tempeh pieces over. Continue to bake until the tempeh has absorbed all the marinade, 20 to 30 more minutes.Top the tempeh pieces with the cheddar and continue to bake until the cheese melts, 2 to 3 minutes. Serve the tempeh burgers on the hamburger buns with as much or as little lettuce, tomato, pickles, mayonnaise, mustard and/or ketchup as you like. Leave a Reply Cancel replyYou must be logged in to post a comment.