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Vegan Tempeh Mini Burgers
I regret one thing – that I didn’t make more of those! ðŸ˜
These little, cute, mini-burgers are just finger lickin’ good! Believe me – they will be the rock star from cozy Christmas dinner appetizer to fun home party with friends.

Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
mini burgers
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Ingredients
- 140 g chickpea tempeh
- 1/3 cup BBQ sauce
- 1 tbsp tamari
- 1 tbsp teriyaki
- Spices (sweet red paprika, onion, garlic powder, pepper...)
- 1 medium avocado
- 1 tsp mustard
- 2 tbsp soy yogurt
- Spices (nutritional yeast, garlic powder, salt, pepper
- 2 tsp lemon juice
- 1 medium tomato
- 4 small pickles
- Sprouts (I used broccoli and radish sprouts)
- 4 leaves salad
Ingredients
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Instructions
- Preheat oven to 180°C.
- Prepare marinade. In a medium bowl mix together: bbq sauce, tamari, teriyaki and spices.
- Then cut tempeh about 1 cm thick and about burger buns size. Dip into the marinade, and place on the baking tray laid with baking paper. Repeat with all 4 pieces and pour the rest marinade on top of each piece.
- Bake about around 20 min, or until caramelised and brown.
- In the meantime prepare other ingredients, cut tomato into slices, cut pickles lenghtwise.
- Prepare avocado mayo. Pour into blender - avocado, mustard, soy yogurt, lemon juice and spices.
- When tempeh in done, warm the buns. Compose into the burger - burger bun, salad, tempeh, tomato, avo mayo, sprouts and pickles, close with other half of the bun.