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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Prepare grill.
3. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.
4. 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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