Nacho Turkey-less Burgers My Rachael Ray Challenge

My Rachael Ray Challenge Day 29

Ohio Nacho Turkey-less Burgers 

Thank you Rachael Ray for another amazing burger!!! The combination of flavors is amazing!!!

  • For the Cheezey Sauce
  • 1 cup raw cashews
  • 1 cup hot water
  • 1/3 cup nutritional yeast
  • 2 cloves garlic, grated or pasted
  • 1 teaspoon sherry
  • 1 teaspoon Braggs amino acid (or soy sauce)
  • 2 tablespoons grated vegan parmesan cheese
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 2 tablespoons grated onion
  • Salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon McCormick hamburger seasoning
  • 1 teaspoon hot paprika
  • 1 teaspoon liquid smoke
  • 1 tablespoon Braggs amino acids (or soy sauce)
  • 1 tablespoon sherry
  • 2 tablespoons vegan Worcestershire sauce divided
  • 1 piece kombu about one inch (Optional)
  • 1 bay leaf
  • 1 cup water
  • 1 8 ounce package soy or 3 grain tempeh
  • For the turkey-less burgers
  • 2 tablespoons vegan butter
  • 3 tablespoons hot sauce divided
  • 4 burger rolls, split and toasted
  • Good quality thick-cut potato chips
  • 1/2 cup vegan cheese crumbles I like gheeze mozzarella
  •  Chopped chives or finely chopped scallions  for garnish

First, you will steam the tempeh to give it some flavor and reduce any bitter taste. Crumble the tempeh into a saucepan and cover with the water, olive oil, sherry, Braggs amino acid and one tablespoon of the Worcestershire sauce. Add the bay leaf and Kombu and simmer for 10-15 minutes until the water has absorbed.

Place cashews and water in a high-powered blender or food processor. Blend on high until smooth and creamy. Add the nutritional yeast, Braggs aminos, sherry, and garlic. Blend for a couple more minutes. If you have a Vitamix you can warm the sauce right in the blender, otherwise in small pan heat until warm. Sprinkle in the vegan parmesan and black pepper.

Heat a large, cast-iron skillet over medium-high heat.

Combine the cooled tempeh with Worcestershire, 1 tablespoon of hot sauce, liquid smoke, hamburger seasoning, paprika, onion powder, garlic powder, salt, pepper, grated onion and parsley, and form 4 patties that are thinner at center and thicker at edges. Cook 10 minutes, turning once.  Remove to plate and add butter to pan. When butter foams, add hot sauce; flip burgers in hot sauce.

Place burgers on roll bottoms, arugula and top with potato chips, cream sauce, vegan cheese crumbles, green onions and roll tops.