Tempeh comes in different varieties, such as five-grain, three-grain, and soy-rice. We like these burgers made with soy tempeh. Chill the tempeh well before slicing so it will be less apt to crumble.
2 (8-ounce) packages soy tempeh
3/4 cup water
3 tablespoons low-sodium soy sauce
2 teaspoons vegetable oil
1 teaspoon grated peeled fresh ginger
Dash of ground red pepper
1 garlic clove, minced
4 whole-grain hamburger buns
2 tablespoons ketchup
2 tablespoons spicy brown mustard
4 leaf lettuce leaves
4 (1/4-inch thick) slices tomato
4 (1/8-inch thick) slices Vidalia or other sweet onion
How to Make It
Split tempeh in half horizontally with a sharp knife; cut each piece in half crosswise. Place tempeh in a heavy-duty zip-top plastic bag. Combine water and next 5 ingredients (water through garlic) in a small saucepan; bring to a boil. Pour over tempeh; seal bag. Marinate in refrigerator 3 hours to overnight.
Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.
Remove tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting frequently with reserved marinade. Spread 1 1/2 teaspoons ketchup and 1 1/2 teaspoons mustard evenly over each bun top. Place 1 lettuce leaf on bottom half of each bun; top with 2 tempeh pieces, 1 tomato slice, 1 onion slice, and top half of bun.
If you are vegetarian or Vegan I wouldn't use the Ketchup (too much sugar and preservatives) nor the vegetable oil - bad for you. I keep Coconut oil on hand. The flavor was good with my substitutions and then I made it with Spicy Tempeh and it was fabulous!