Tempeh Burger with Smoked Rose Salsa

Tempeh Burger with Smoked Rose Salsa

Tempeh Burger with Smoked Rose Salsa

Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 8 servings
Perfect summer tempeh burger recipe that combines the harmonious flavours of tempeh with a creamy/spicy salsa rosa! Perfect for the first BBQ of the summer! Change up the  toppings to make a different burger each time!

Ingredients

  • 8 hamburger buns
  • 1 block tempeh
  • 2 fresh tomatoes
  • 1 red onion
  • Pickles
  • Dijon mustard
  • Roquette lettuce

Tempeh Sauce

  • 6 tbsp vegetable oil
  • 5 tbsp soy sauce
  • 5 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 1/4 tbsp dijon mustard
  • 1 garlic clove
  • 1/2 tsp ginger
  • Smoked Salsa Rosa

Smoked Salsa Rosa

  • 1 cup PRANA organic non-roasted cashews
  • 1 1/2 cups red bell pepper, diced
  • 3 tbsp olive oil
  • 2 tsp toasted sesame oil
  • 1 tsp water
  • 2 tsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 1/2 tsp paprika
  • 1/4 tsp cayenne powder
  • 1 1/2 dried chipotle pepper
  • 1 tsp sea salt
  • Freshly ground pepper to taste

Preparation

  1. Make the tempeh sauce by vigorously shaking all the ingredients in a small mason jar and set aside.
  2. Cut the tempeh in 4 equal pieces, then cut each piece in half, lengthwise to make 8 pieces.
  3. Saute the tempeh in a large skillet with the oil of your choice.
  4. Once the tempeh is nice and golden, pour in 1/2 cup of the tempeh sauce.
  5. Continue cooking until the tempeh has absorbed all the sauce. The skillet should be more or less dry when it is ready.
  6. Heat the hamburger buns.
  7. Build your burger by putting mustard on the bottom piece of bread, then the tempeh patty, a slice of tomato, sliced pickles, sliced red onion, salsa rosa and roquette lettuce.
  8. Place the top bun on top.
  9. Enjoy with a fresh glass of minty lemonade!

Smoked Salsa Rosa

  1. Rehydrate the chipotle pepper in some warm water for about 10 minutes.
  2. Mix all the ingredients in a food processor until completely smooth.
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