Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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[]
- 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 in a small saucepan; bring to a boil.
- Pour over tempeh; seal bag.
- Marinate in refrigerator 3 hours or overnight.
- Prepare grill.
- Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.
- Remove tempeh from bag, 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.
Yield: 4 servings