Recipe: How to Make a Delicious Korean Tempeh Burger
Fire up the barbecue and surprise your family and friends, both vegans and die-hard meat eaters, with the most fantastic plant-based dishes for the barbecue. In Vegan Summer, Milou van der Will leaves the standard shashlik and grilled corn on the cob behind and shows you how to make delicious main courses and side dishes, such as this Korean tempeh burger, which will upgrade your vegan BBQ this summer.
Milou: “You can do much more with tempeh than simply cut it into strips and fry it for a bit. For example, run it over a grater to mimic minced meat, then knead it with incredible flavors into a burger, like this Korean one. Smoky, slightly funky and packed with umami.”
How to make the Korean tempeh burger
- Mix the grated tempeh in a bowl with the rolled oats, soy sauce, garlic, spring onion and gochugaru. Knead well by hand. With wet hands, shape the tempeh mixture into four burgers about 1.5 cm thick.
- Place the burgers on an aluminum tray on the indirect-heat side of the barbecue and cook them for about 4 minutes per side. Turn them regularly in the meantime.
- Meanwhile, cut open the burger buns and grill them on the barbecue grate. Spread them with the Korean ketchup. Top with romaine lettuce and the tempeh burger, and garnish the burgers with cress. Serve immediately.
Title: Vegan Summer
Author: Milou van der Will
Price: €14,95
Publisher: Good Cook
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