Tempeh Burger Wraps


Makes 3-4 wraps • Photography by Casey Woods

Super easy

Tempeh Burger Wraps


For 1 Batch(es)


  • 8 ounce block tempeh
  • 1 egg beaten
  • 2 tablespoon(s) plain bread crumbs
  • 1 teaspoon(s) seasoning of choice (I used Harissa, a spicy North African condiment. I also recommend seasoned salt)
  • 2 tablespoon(s) olive oil
  • 4 green onions, thinly sliced
  • 1/2 onion, minced
  • fresh parsley or other herbs, minced, for flavor and color
  • salt and pepper, to taste
  • extra-virgin olive oil, for frying
  • clean lettuce leaves, for wrapping
  • toppings (optional)

Tempeh Burger Wraps Directions

  1. On the large-grate section of a flat or box grater, grate the tempeh. (Or roughly crumble with your fingers.)
  2. Add the rest of the ingredients to the grated tempeh, knead, then form into patties.
  3. Heat the oil in a frying pan over medium-low heat.
  4. Add the patties, and fry until golden brown, flipping once. Drain on paper towels.
  5. Wrap individual burgers in the lettuce leaves and serve with the condiments of your choice.

Recipe notes

Tempeh, a minimally processed soy, originates from Indonesia, where it’s a popular meat substitute. I was dubious about grating it, but it only took about 30 seconds. Tempeh can also be crumbled. These patties need a lot of seasoning, so be creative!

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