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Vegan Tempeh Mini Burgers

I regret one thing – that I didn’t make more of those! 😭

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.


Print Recipe
 Vegan Tempeh Mini Burgers
This simple vegan mini burgers made with chickpea tempeh and avocado mayo cause my mouth-watering every time I think about them! Also, they should be a part of every party in your house as a perfect appetizer.
Vegan Tempeh Sandwich
Course Appetizer
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings
mini burgers
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
Course Appetizer
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings
mini burgers
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
Vegan Tempeh Sandwich
Instructions
  1. Preheat oven to 180°C.
  2. Prepare marinade. In a medium bowl mix together: bbq sauce, tamari, teriyaki and spices.
  3. 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.
  4. Bake about around 20 min, or until caramelised and brown.
  5. In the meantime prepare other ingredients, cut tomato into slices, cut pickles lenghtwise.
  6. Prepare avocado mayo. Pour into blender - avocado, mustard, soy yogurt, lemon juice and spices.
  7. 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.
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