Meh... It's good but not great. Definitely marinate overnight.
Grilled Tempeh Burgers
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.
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- Calories: 355
- Calories from fat: 28%
- Fat: 11.1g
- Saturated fat: 3g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 4g
- Protein: 29.9g
- Carbohydrate: 35.8g
- Fiber: 10.5g
- Cholesterol: 0.0mg
- Iron: 5.7mg
- Sodium: 820mg
- Calcium: 236mg
- 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
- Cooking spray
- 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
- 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.
- Prepare grill.
- 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.
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