Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

355 calories; calories from fat 28%; fat 11.1g; saturated fat 3g; mono fat 3.3g; poly fat 4g; protein 29.9g; carbohydrates 35.8g; fiber 10.5g; iron 5.7mg; sodium 820mg; calcium 236mg.
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