Tuna-Less Burgers

tunaburgerTuna-Less Burgers

The Rachel Ray Challenge Day 2 September 3rd

I decided to go with the tuna burgers. I think they came out great. Served with vegan coleslaw, sauerkraut mix and grilled whole grain bread. Really Yummy!


Tuna-less Burger Ingredients

8 ounces of soy tempeh

1 ½ cups of water

1 bay leaf

1 kefir lime leaf

1 piec lemongrass

pinch of sea kelp delight seasoning

1 1” piece of kombu (seaweed)


2 tablespoons of vegan tarter sauce

1 tablespoon hot sauce

1 tablespoon grated ginger root

2 tablespoons ponzu

1 tablespoon kelp seaweed granules

2 tablespoons fresh lemon jice

1 tablespoon apple cider vinegar

¼ cup finely chopped onion

1 chopped scallion

1 teaspoon old bay seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1-2 tablespoons chopped chives (leave a little for garnish)

1 cup gluten free bread crumbs or quinoa

1 tablespoon pickled ginger (separate ½ for garnish)

1 tablespoon pickled onions (optional)


For the sauce:

¼ cup vegan tarter sauce

1 tablespoon capers

a pinch of

1 teaspoon wasabi paste

1 tablespoon chopped chives


Cut the tempeh into cubes and steam in the water with a bay leaf, a pinch of kelp seasoning, kefir lime leaf, lemon grass and a piece of kombu. Steam for about 10 minutes until most of the liquid has absorbed.

Meanwhile, chop the onions, herbs and put in a medium sized bowl with the bread crumbs, and remaining ingredients. When the tempeh has cooked for 10 minutes and is slightly cool add the the bowl and mix. The consistency should be like meatloaf (yuck!) If it’s too thick add a bit more tarter sauce. Pan fry in olive oil in a hot skillet for 4-5 minutes per side. When done keep warm and squeeze a little fresh lemon juice over the burgers. Mix all of the sauce ingredients together and pour over the burgers. Garnish with remaining chives, pickled ginger and pickled onions.


Serve on grilled bread with arugula, tomatoes and coleslaw – sauerkraut mix. Enjoy!!!