#temphe

Loved the dinner I made tonight and I have to write it down before I forget what I did!! The burgers turned out amazing and I made a coleslaw that was super too.

Burgers: I used a package of temphe I bought at Clarks. My favorite is the flax seed. Usually I use it for stir fry but I was craving a different venue. Store bought temphe is usually pretty dry so I cut the temphe to burger size portions and steamed it in a shallow pan filled with the juice from a can of sliced pineapple. Just put the temphe directly in the pineapple juice and let it simmer on low heat with the lid on the pan. Once the juice was almost absorbed I turned the heat off and let the burgers cool. When I was ready to cook them on the grill, I brushed them with some oil, grilled on each side, then brushed some bbq sauce on each side, added a slice of muenster cheese and cooked til melted. I served them on buns with avocado, tomato and a pineapple chutney.

Pineapple chutney: I took the pineapple slices and grilled them on the bbq. I also took a whole Anaheim pepper and blackened it as well. While these were grilling, I started caramelizing some thinly sliced shallots in butter. yep butter. get over it. When the pineapple had some nice grill marks and the pepper was charred all over, I threw the pepper in a brown lunch bag so I could slide the skin off later. I cut up the pineapple and added it to the cooking shallots, skinned and seeded the pepper and added it to the pan as well. Next I added a bit of salt, some chili pepper flakes and big dollop of honey and a splash of peach balsamic vinegar. Delicious.

I also was feeling motivated and took on a simple slaw which I actually made before I stared the burgers so it would have time to soften. Purple cabbage sliced as thinly as possible, an orange (red would be fine) pepper julienne with some fresh chives and basil. Coarse black pepper, kosher salt, cayenne (just a pinch), honey, rice wine vinegar and dollop of mayo.