Hi, mates! Today we’re talking Part 3 of my Vegan 4th of July series! You can find the video for this recipe here.
If you’re not based in the U.S., you’re probably wondering why I’m going on and on about the damn 4th of July. Well, it’s sort of a big deal here in the states, as it’s our Independence Day and all. Plus, it’s an excuse to not go to work, eat lots of fatty food, and drink beers in the summer sunshine. Whether or not you’re American, you can probably appreciate all of those things.
And in case you are new here, I started a Youtube channel recently! This 4th of July series is my first video series, so I really hope you enjoy it! More series to come in the future, including answers to the question I get asked the most: BUT WHERE DO YOU GET YOUR PROTEIN FROM?
And a few quick words about these burgers. (1) If you haven’t tried tempeh, you’re missing out. It’s hearty, healthy, protein-packed and a minimally processed fermented soy product. (2) This marinade is super simple and flavor-packed, and you can brush the leftover marinade on the tempeh while it’s grilling (no meat = no salmonella). (3) Get creative with the toppings you use: if you’re avoiding carbs, wrap your burgers in lettuce or collard greens; feel free to substitute any condiment if you can’t find a vegan mayo; if you’re grilling vegetables, add some of those too!
Happy grilling, and I hope you enjoy the video 🙂
Maple Sriracha Tempeh Burgers
Makes 3 burgers
- 1 8 ounce package of tempeh
- 1/4 cup tamari/gluten-free soy sauce*
- 2 tablespoons rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Sriracha or hot chili sauce
- 1 teaspoon each onion powder and garlic powder
- Olive oil for grill
- 3 whole-wheat or sprouted burger buns
- Avocado, sliced
- Vegan mayo or dairy-free condiment (I used this one)
- Grilled onions
- Leaf lettuce
- Tomato, sliced
- Alfalfa sprouts
- Pickles, sliced
*You can use regular soy sauce or coconut aminos
- Bring a pot of water to a simmer (do not boil). Place tempeh in steamer basket and steam for 10 minutes. Steaming the tempeh helps get rid of tempeh’s traditionally bitter taste.
- Slice steamed tempeh into 3 squares.
- Whisk together soy sauce, rice wine vinegar, maple syrup, Sriracha, onion powder and garlic powder. Marinate tempeh squares for at least 30 minutes or up to 8 hours. If marinating for more than 30 minutes, marinate in the refrigerator.
- Heat a grill to medium heat. Brush the grates with olive oil.
- Grill marinated tempeh for 5-6 minutes, basting with the reserved marinade, until the burgers have dark grill marks. Flip the tempeh burgers and based the second side with marinade, grilling for 2 minutes.
- Place the burger buns inside side down on the grill for 20-30 seconds until they are toasted and have light grill marks.
- Top toasted buns with vegan mayo or dairy-free condiment. Add tempeh, and layer with avocado, grilled red onions, tomato, sprouts, pickles and lettuce, or toppings of choice.