adapted from Beverly Lynn Bennett
One 8 oz pkg soy tempeh (with no gluten-containing grains in it)
3/4 cup onion, diced small
1 tbsp olive oil
1/2 cup button mushrooms, roughly chopped
1 tbsp balsamic vinegar
1 tsp each dried basil, thyme, and rosemary (see note below)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1/2 tsp sea salt
1/4 cup chickpea flour (or other GF flour)
2 tbsp wheat-free tamari
Cut the tempeh into 1/2 cubes. Steam for 15 minutes. Remove from steamer basket and set aside until cool enough to handle.
Saute the onion in olive oil for 3 minutes.
Add mushrooms and saute for another 3 minutes.
Add the balsamic vinegar, dried herbs, garlic and onion powder, black pepper, sea salt. Saute another 2 minutes.
Remove mixture from skillet and put in a mixing bowl.
Using your fingers, crumble the steamed, cooled tempeh and place in a separate bowl. Add the sauteed mixture, chickpea flour, and wheat-free tamari. Stir well to thoroughly combine. Form into 4 burger patties.
Cook burgers on heated bbq grill for about 5 minutes or until browned to your liking; flip the burgers and cook on the other side. I put the burgers in a separate grill tray (with holes in it for drainage) which I put on the bbq grill. I think this is essential to the burgers not burning.
These can also be cooked in a skillet on the stovetop.
Serve with your favorite GF bread or rolls. Slather with ketchup, top with a few onion slices and crisp romaine lettuce. Or do like I did and serve between two flour tortillas (I froze a whole batch of them specifically for this purpose).