Thanksgiving Burgers

Name: Thanksgiving Burgers
Total time: 45 min
Yield: Makes: 8 burgers
Ingredients: Quick Pickled Onions; Lettuce; 8 whole-grain hamburger buns; Prepared cranberry sauce; Whole-grain mustard; One 8-ounce (227 g) package tempeh, roughly chopped and lightly steamed if desired; 1½ cups (270 g) cooked white beans; 1 cup (205 g) roasted butternut squash cubes; 1 cup (90 g) shredded raw or thawed frozen brussels sprouts; Salt and black pepper; ½ cup (60 g) chopped toasted pecans; ½ small yellow onion, diced; 1 tablespoon Fall & Winter All-Purpose Seasoning; ¼ cup (30 g) dried cranberries

Preparation info

Makes:
8
burgers

Difficulty
Easy
Ready in
45 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

These burgers are great for using up leftover fall vegetables, and they taste like Thanksgiving. They’re also a low-fuss burger: Just mix and mash, bake, and eat. Lightly steaming the tempeh reduces its bitterness.

Ingredients

One 8-ounce (227 g) package tempeh, roughly chopped and lightly steamed if desired
1½

Burger
Vegan

Method

Preheat the oven to 400°F 200°C). Line a baking sheet with parchment paper.
Combine the tempeh, beans, squash, brussels sprouts, onion, pecans, cranberries, and seasoning blend in a food processor. Pulse a few times, season with salt and pepper, and co