now in season

Tempeh Burger Wraps

Tempeh Burger Wraps

Course Main Course
Cuisine + Season All Year
Servings 3 -4 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
Keyword hamburger, sandwich, tempeh, wrap

About the Contributor