Chef Macro Val Presents: Tempeh Burgers with Brown Rice and Sunflower Seed Salad   
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Tempeh Burgers
1 package (8 ounces) tempeh, crumbled
1/4 onion, minced
1 clove garlic, minced
1/2 teaspoon basil
1/4 teaspoon sage
2 tablespoons tamari
1 tablespoon dulse (dried seaweed sheet), sliced small
1 tablespoon tahini (sesame seed paste)
1 cup walnuts, ground
1/4 cup barley flour (or buckwheat)
2 tablespoons water
some burger buns

Brown Rice and Sunflower Seed Salad
1 cup brown rice
2 cups water
a pinch of sea salt
1 cup corn kernels, steamed (a)
2 celery stalks, diced and lightly steamed (b)
1/2 cup sunflower seeds, toasted (c)
1/2 onion, diced small and lightly steamed (d)

2 tablespoons water
1 tablespoon corn oil
1 tablespoon tamari
1 non-alcoholic mirin
(or substitute with almond syrup brown rice syrup)
or orgeat syrup)

Directions (to make and cook Tempeh Burgers):
1. Put all the crumbled tempeh into a bowl
2. Add tamari, also a little bit of (sage, basil and water), onion, garlic, walnut, dulse, tahini, flour
3. Use hand to squeeze and mix them all
4. Take some of the batter, use both hands and pressure to form a patty
5. Heat frying pan, add some sesame oil and cook the patty until brown (h)

Directions (to make Dressing):
Put water in a pot, add tamari, corn oil and heat them (e)

Directions (to cook Brown Rice):
1. Put brown rice in a pot, add water, boil it
2. Whilst boiling, let the lid open for a minute, then reduce heat to the lowest possible
3. Leave the pot boils until the rice absorbs all the water (f)

Directions (to make the Brown Rice and Sunflower Seed Salad):
1. Put the cellery (b), sunflower seed (c) and onion (d) in a bowl
2. Add the cooked brown rice (f) to the bowl, also corn kernels (a) and the dressing (e)
3. Mix them all together (g)

Put some brown rice (g) onto a plate, add some green leaves vegetable.
Put the tempeh burger (h) into the burger bun, add vegetables and whatever sauce you like.


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