Byron Bay Tempeh
There’s a reason everyone wants to live in the Northern Rivers, and a big part of that is the fresh food that’s made locally and the sustainable principles that many businesses make sure are underpinning that food.
Many will have tried Byron Bay Tempeh around the family table or spotted Sarah Bourke and her partner Luc Bernard’s smiling faces at the Mullumbimby Farmers Markets already.
For those not yet in the know, here is a perfect autumn burger you can make with their fresh products.
Sarah says she loves being at the local farmers markets because they love being involved in their community.
“It’s good to be a part of something that contributes so much sustenance into the community,” Sarah says.
“It’s very inspiring to see how many people are making a conscious effort to shop wisely.
“As consumers, we have a lot of power and it’s a great way to ensure your dollars remain within the local economy.”
Beetroot, Black Bean & Tempeh Burgers
Makes 6 large burger patties
Cooking time
Ingredients
1 medium beetroot, peeled and ends trimmed
1 packet Fava Bean & Wakame tempeh, crumbled
1 x 420g organic black beans, drained and rinsed
1 cup cooked quinoa (white or tri colour)
1/2 tsp cumin powder
1 tsp smoked paprika
2 pinches sea salt
Herbed Yoghurt
1/2 cup natural yoghurt (coconut if dairy free)
is small handful dill, finely chopped
pinch of sea salt
To serve:
Gluten free buns or buns of choice
1 avocado, sliced
rocket leaves
To make burgers, add beetroot, tempeh, black beans, quinoa, cumin powder, smoked paprika and sea salt to a food processor.
Pulse to combine and until mixture sticks together well.
Divide mixture into 6 and form into patties. Place each patty onto a baking paper lined tray.
Place tray into oven for 25 minutes.
After 25 minutes remove from oven.
Add natural yoghurt with dill, lemon juice and salt and mix together well.
Create burgers by spreading herbed yoghurt on base of each bun, top with beetroot and black bean patty, avocado slices and rocket.
Serve straight away.
