Last week for dinner we thought we’d give our local Veggie Grill a chance and see what all the hype was about. They recently opened a location here in Long Beach and I had always heard good things about them. I ordered a tempeh burger topped with a portabello cap, and a side of onion rings and loved every bite. It tasted fresh and clean and I can’t wait to start experimenting with tempeh.
I made a simple chili mayonnaise spread, and I used Parmesan discs, sliced avocado and micro greens for my toppings. A toasted pretzel bun was the home for all of these clean, fresh flavors. You could adapt this burger to your own tastes easily and if you wanted to make it vegan, switch the egg for a juicy tomato and use a vegan cheese such as Daiya. When you come to from the mixture into patties make sure to have plenty of flour nearby as things can get sticky but using the flour on your hands will let you mold some fine looking burgers.