Who doesn’t love having burgers for dinner?!? Especially when they are healthy, vegan and high protein. These burgers are Asian inspired and are made with a few simple ingredients such as tofu, tempeh and natural peanut butter. These burgers are so simple to make and perfect for a weeknight meal when you are pressed for time or wanting a lazy night in on a Friday after a long week.
You can have these burgers on their own, in a salad, with bread rolls/pita bread or my personal favourite in a Buddha bowl 😍 The sky is the limit when it comes to pairing these burgers for a meal idea. I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe.
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For those of you counting calories and macros, please use the table below as a guide.
Ingredients:
- 200g tempeh;
- 200g firm tofu;
- 1 tbsp natural peanut butter;
- 5 sprigs fresh coriander, roughly chopped;
- 1 carrot, shredded;
- 1 tbsp fresh ginger, grated;
- 1 tbsp fresh garlic, minced;
- 1-3 tsp siracha/hot sauce (depending on how spicy you like your burgers); and
- 1-2 tsp San Elk vegetable stock (or to taste).
Method
- In a food processor, place the tempeh and tofu and process until well combined and resembles mince meat;
- Add the remaining ingredients and process until well combined;
- Form the mixture into six burger patties;
- If you are baking these, preheat the oven to 170 degrees Celsius. Once the oven is preheated, place the patties on a baking tray and bake for 20-25 minutes or until golden brown. You can also turn your patties around at the 10-12 minutes mark to make sure your patties cook evenly;
- If you using an air fryer, place the patties in the air fryer at 170 degrees Celsius and air fry for 20-25 minutes or until golden brown;
- If you are pan frying your patties, spray your pan with olive oil and once your pan is hot, place the patties on the pan and pan fry for 5-8 minutes on each side or until golden brown; and
- Enjoy as a burger, in a wrap or in a salad 🥗
Happy cooking.
Xx,
Suba
Healthy Foodie Creations 