Buffalo Tempeh Burger

Sooo....tempeh? What even is tempeh? I had absolutely no idea what tempeh was 6 months ago. In the vegan community, tempeh is like a gift sent from above! Basically, it is a soy product that is very similar to a "burger" patty. True. 

It's organic too! 

Marinated in buffalo sauce, this tempeh burger imitates buffalo chicken so closely it is may actually contain traces of animal protein. Except, not. Tempeh is 100% vegan. Here's what you do:

Ingredients for 1 burger:

• ½ package tempeh            ($0.99)
• 1 slice havarti "cheese"     ($0.99)
• 1 slice of a tomato             ($0.12)
• ¼ of an avocado                ($0.25)
• ¼ cup buffalo sauce          ($0.23)
• 1 small burger bun             ($0.37)
• 1 slice dill pickle                 ($0.16)

Preparation:

Slice the tempeh in half lengthwise. Slice these halves in half again perpendicularly so you have 4 slices, about 3" X 3" square. Marinate the slices of tempeh in buffalo sauce for about 2 hours. Preheat the oven to 350°F. Bake in the oven for 40 minutes; turn the tempeh over halfway through cooking and add the slice of cheeses so it will melt. Toast the bun until lightly brown. Spread the extra sauce from the marinade over both sides of the bun. Layer the tomato, avocado, and tempeh slices and the burger is complete! Dill pickles go extremely well with the flavor of buffalo sauce; add a spear to your plate for a tangy treat.

The pineapple took away from the sharp bite of the buffalo.
Discretion is advised.

Daiya is the best brand! This jalapeño garlic variety is
perfect for the spiciness of the buffalo sauce!

Delicious colors! The tomatoes calm the spices and the avocados
add a creaminess to balance the spices.

Look at that melty cheese! It is almost sinful how amazing
vegan cheese can taste. 

The burger was a little tall; try flattening the burger
a tiny bit so it fits in your mouth better.

This burger seriously competes with any and all buffalo chicken
burger I have ever had. The texture of the tempeh is so meaty.

I had originally made this recipe with sliced pineapple, but it turned out to hinder the already complicated flavors of tempeh, buffalo, tomato, and avocado. I left it out of the recipe, but for a twangy twist on this recipe, add cubed pineapple to the marinade and garnish the burger with a cube on top. 

Did you know?

Another one of those weird asian products you always see but never know what they are, tempeh is originally from Indonesia. Naturally fermented with controlled cultures, this soybean "cake" is firm and grainy. The whole bean is fermented, providing additional nutrition; it has a higher protein, dietary fiber, and vitamin content. Soaked first, the beans and grains are partially cooked while a mild acid is added, usually vinegar. This lowers the pH and created a perfect environment for fermentation. Spores are added and the process is almost complete. After sitting for 24 to 36 hours, the tempeh is considered "ripe". 

This tempeh is wrapped in banana leaves, ready to sell
in a market in Jakarta

Preparation of tempeh ranges from deep frying to baking. Tempe bosok is even rotten tempeh, used in small amounts as a flavoring! 

Tempeh used as the bread bun for a burger! Looks like I may be
concocting a new recipe soon!

And now you know. You don't have to be scared of that whitish-gray, lumpy, bean curd any longer! Feel free to comment with suggestions and any cooking tips you might have! 

sources: * http://en.wikipedia.org/wiki/Tempeh