Fired Up in REV: Chef Sean's "Bacon" Cheeseburger Sliders

Wednesday, February 16, 2022 by Lena Wang

Introduction

This is your WINNING choice for tonight’s FIRED UP AT REV! A whole bunch of vegan deliciousness built into 1 amazing slider. A carrot a day keeps the doctor away, animals are my friends and I don’t eat my friends!! -Chef Sean

Burger

INGREDIENTS:

  • 56g beyond meat
  • pinch of montreal steak spice
  • 1 vegan slider bun
  • 5g vegan cheddar sheese
  • 4mL mustard
  • 8mL ketchup
  • 1 slice of tomato
  • 1gr shredded lettuce
  • 1/2 of a slice of dill pickle
  • 10g house made tempeh bacon (see recipe)

INSTRUCTIONS:

  1. Grill burgers to make nice char marks
  2. Place burgers on baking sheet with parchment paper
  3. Cook to internal temp of 165F
  4. Then add cheese to tops of burger and place back in turned off oven and let sit for 5 minutes.
  5. Remove from oven

Tempeh Bacon

INGREDIENTS:

  • 227 g tempeh (ensure gluten-free as needed)
  • 15 mL canola oil 
  • 45 mL tamari 
  • 38 mL maple syrup
  • 1 healthy pinch sea salt
  • 1 ½ tsp liquid smoke
  • 1 ½ tsp smoked paprika
  • 1/2 tsp ground black pepper (plus more for coating)
  • 1 dash cayenne (optional // omit for less heat)

INSTRUCTIONS:

  1. Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it’s easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips. You should have ~18 pieces of tempeh (as the original recipe is written).
  2. In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
  3. Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavor dispersion.
  4. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
  5. Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.
  6. Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
  7. Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.