My Burger Beats Your Burger! – Tempeh Burger, Anyone?

I keep piling new foods/recipes to share, yet I don’t know when I will share them lol

Most of the times, when I prepare something, I do not have exact measurement, I do not write them down, and when days long past, I would forget what ingredients I used in the cooking/baking, and so in the end, I cannot share them as there would only be pictures and steps, but no ingredients 😛

But for the following burger, we make them quite often, so I know the ingredients by heart lol

My husband and I love wrapping the tempeh burger in lettuce instead served between buns by the way. The burger also great with warm rice. So quite a few varieties to serve them instead just with buns 🙂

Here is the recipe, should you guys would like to give a try 😀

• 6 tempeh @150 g each
• 1/4 c each tamari (or low sodium soy sauce would work too), maple syrup, olive oil
• 1 tbsp of Sriracha sauce
• 6 tsp liquid smoke
• 2 tsp ground coriander
• generous pinch of black pepper and salt to taste
• lettuce, tomato, Vidalia onion

How To

• Mix Tamari, sauces, liquid smoke, syrup, oil, coriander, black pepper and salt in a bowl
• Coat tempeh on both sides in marinade, then place tempeh in shallow container, pour the marinade covering tempeh
• Let tempeh rest for a couple of hours but best is overnight
• Grill tempeh as well as the Vidalian onion (sliced)

And serving is of course, buns, ketchup, mustard if you like, grilled tempeh, lettuce, onion and devour! lol

But as I said, I like the burger wrapped in lettuce instead 😀

We also grilled bell pepper and mushrooms, soooo heaven in a plate 😀

Print Recipe

Burger Tempe

tempeh burger

Servings: 0

Ingredients

• 6 tempeh @150 g each
• 1/4 c each tamari or low sodium soy sauce would work too, maple syrup, olive oil
• 1 tbsp of Sriracha sauce
• 6 tsp liquid smoke
• 2 tsp ground coriander
• generous pinch of black pepper and salt to taste
• lettuce tomato, Vidalia onion

Instructions

• Mix Tamari, sauces, liquid smoke, syrup, oil, coriander, black pepper and salt in a bowl
• Coat tempeh on both sides in marinade, then place tempeh in shallow container, pour the marinade covering tempeh
• Let tempeh rest for a couple of hours but best is overnight
• Grill tempeh as well as the Vidalian onion (sliced)