Chorizo Burger


Preparation info

  • Difficulty


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

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Crumble 225 g (8 oz) tempeh into a bowl. In a separate bowl, whisk together 1 tbsp miso paste, 3 tbsp soy sauce, 2 tbsp tomato paste (concentrated purée), ½ tsp each smoked paprika and cayenne pepper, 1 tsp dried oregano and 2 tbsp vegetable stock. Pour over the tempeh and mix well. Shape into 4 patties and fry in olive oil until golden on both sides.