Tempeh Superfood Burger

Prep 15 min
Total 15 min
Serves 4



250-g pkg
1 tsp
1/4 tsp
whole wheat hamburger buns, toasted
1/2 cup
homemade kale-wanut pesto, (recipe link below)
1/2 cup
homemade beet ketchup, (recipe link below)
1/2 cup
homemade pickled carrots, (recipe link below)
1/4 cup
radishes, thinly sliced


  • PREHEAT barbecue to medium.
  • SLICE tempeh horizontally into 2 flat pieces, then cut each piece in half forming 4 rectangles. Brush both sides with oil. Sprinkle with salt. Season with fresh pepper.
  • OIL grill and barbecue tempeh, flipping halfway through, until grill marks form, 3 to 4 min per side. Serve on toasted buns with Kale-Walnut Pesto, Beet-chup, Pickled Carrots, Kale Chips and radishes.

Serve tempeh burger without the beet-chup (it contains worcestershire sauce) to make it vegetarian.


Calories 433, Protein 20 g, Carbohydrates 44 g, Fat 23 g, Fibre 7 g, Sodium 674 mg.

Nutrition fact

Tempeh is slightly higher in calories than tofu but is less processed and has more protein and fibre.

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