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