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.
Servings Prep Time
4mini burgers 10minutes
Cook Time
Servings Prep Time
4mini burgers 10minutes
Cook Time
  • 140g chickpea tempeh
  • 1/3cup BBQ sauce
  • 1tbsp tamari
  • 1tbsp teriyaki
  • Spices(sweet red paprika, onion, garlic powder, pepper…)
  • 1medium avocado
  • 1tsp mustard
  • 2tbsp soy yogurt
  • Spices(nutritional yeast, garlic powder, salt, pepper
  • 2tsp lemon juice
  • 1medium tomato
  • 4small pickles
  • Sprouts(I used broccoli and radish sprouts)
  • 4leaves salad
  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.