Ginger-Soy Tempeh Burgers with Pineapple

Name: Ginger-Soy Tempeh Burgers with Pineapple
Yield: Makes four 4-inch (10 cm) burgers
Ingredients: 4 fresh or canned pineapple rings; 1 teaspoon toasted sesame oil; 2 tablespoons soy sauce or tamari (GF); 2 tablespoons soy sauce or tamari (GF); 2 sprigs fresh parsley; 4 fresh or canned pineapple rings; ¼ teaspoon black pepper; 2 teaspoons agave nectar or 1 tablespoon honey; 2 teaspoons agave nectar or 1 tablespoon honey; 4 tablespoons olive oil; ¼ cup (60 ml) pineapple juice; 1 tablespoon finely grated fresh ginger; 2 garlic cloves, crushed and peeled; Two 8-ounce (277 g) packages tempeh (GF)

Preparation info

Makes
four 4 inch

Difficulty
Easy

Appears in

Veggie Burgers Every Which Way

By Lukas Volger

Published 2021

About

This is an embarrassingly simple “burger”—marinated tempeh that’s fried until crisp. But paired with pineapple, it’s really quite special. On a whole wheat roll, fresh, crispy toppings bring excellent texture to the assembled burger: lettuce and tomato, of course, but also sprouts and avocado slices.

Ingredients

Two 8-ounce (277 g) packages tempeh (GF)
4 tablespoons olive oil</

Burger
Gluten-free
Vegan

Method

Slice the tempeh in half horizontally and cut each piece in two.
Bring about 1 inch (2.5 cm) water to a simmer in a saucepan. Place the tempeh in a steaming basket and set inside the saucepan, cover, and steam for 10 minutes.
Meanwhile, combine 3 tablespoons of the oil, the pineapple juice, ginger, garlic, parsley, soy sauce, sesame oil, agave, and pe