The recipe from The Moosewood Restaurant Cooking for Health for tempeh-quinoa burgers (which you can see here at The Golden Yolk) sounds more complicated to make than it is. You need cooked quinoa, cooked sweet potato and a sauteed mixture of tempeh and vegetables. I was putting off making them, and then realized that I usually make quinoa and roast sweet potatoes anyway.
Here is what you do: combine cooked quinoa (1/2 cup raw cooked with 1 cup water) and cooked sweet potato (1/2-2/3 large, roasted or boiled with the quinoa) with a sauteed mixture of 1 cup diced onion, 2 cloves minced garlic, 1 cup minced red pepper and 8 ounces diced tempeh, plus some seasonings. In terms of the seasonings, I thought that the mixture tasted delicious with just the 1/2 tsp. salt, 1 tsp. oregano, 1/4 tsp. pepper and 4 tsp. soy sauce added. The 2 Tbl. ketchup (or tomato paste or salsa) and 2 tsp. Dijon mustard made the mixture more burger-ish, but wasn’t crucial. I skipped the cilantro, sesame oil and sesame seeds. For the burgers, shape about 8 patties and bake them on a greased baking sheet at 375 degrees for about a half hour.
I had a eggplant I needed to use and I had the idea of roasting it and stuffing it with some of the burger mixture. I halved the eggplant, rubbed it with olive oil and roasting it at 375 for a half hour. Then I mashed the roasted eggplant (scraped out of the skin) into about half the burger mixture. Then I roasted the eggplant again with the stuffing inside the eggplant skins (375 degrees for a half hour). It was an excellent combination.