For a great vegan dinner bursting with flavor, this spicy tempeh burger packs in the awesome and amazing!
If you're in the mood for a flavorful burger option that is vegetarian and vegan friendly, you are in luck! This spicy tempeh burger is packed with protein, healthy fats and loads of umami flavor to tantalize and satisfy even the pickiest palate. Cut through that richness with some crisp organic ketchup and you’re on your way to taste bud heaven! Tempeh is an excellent plant based, high protein option that doubles as a nutritional fermented food. Follow the recipe below and add a comment with your favorite vegan burger toppings! Makes enough for two vegan friendly burgers so you can share with someone special.
Spicy Umami Tempeh Burger
- 4 tablespoons extra virgin olive oil (split into three uses)
- 2 tablespoons lemon juice
- 1 teaspoon sriracha
- 1 small garlic clove minced
- ½ teaspoon dried oregano
- 8 oz. wild mushrooms
- 1 small onion
- Salt & pepper to taste
- Fresh arugula
- 2 flat “buns” or bread of choice
- ½ avocado
- Ketchup & mustard (optional)
- 1 package organic tempeh
To make the marinade, combine 2 tablespoons of the EVOO, lemon juice, sriracha, garlic and oregano in a glass container and mix until well combined. Remove the packaging from the tempeh and cut it in half and then cut each half through the center to make four patties. (This allows for more flavor to soak in!) Place the tempeh patties in the marinade, carefully turn to coat them in the marinade and let them rest overnight.
When you’re ready to make the burgers, place 1 tablespoon of olive oil in a sauté pan and heat on medium-high. Place the onions in the oil and cook for 3 minutes until soft. Add the mushrooms and cook until the mixture is soft and golden brown (about 8 minutes). Salt and pepper to taste and set aside.
In the same pan or on a grill, add 1 tablespoon of EVOO and heat on medium high. Place the tempeh in the pan and cook for 2–4 minutes on each side until grilled and golden.
Assemble your burger by adding mustard and ketchup to the bottom bun, piling 1 piece of the tempeh then some of the mushroom and onion mixture, another slice of tempeh, arugula, avocado, and the top bun. Serve immediately and enjoy!
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