Satay tempeh burgers

Ingredients

• 1 tablespoon olive oil
• 4 tempeh burgers (see note)
• 1 tablespoon olive oil
• 4 Turkish rolls, halved, toasted
• 4 green oak lettuce leaves
• 1 carrot, peeled, grated
• 2 small Lebanese cucumbers, peeled, thinly sliced lengthways
• 1/2 cup fresh coriander leaves

Creamy satay sauce

• 1/3 cup mild satay sauce
• 1/3 cup light coconut cream
• 1 tablespoon tomato sauce

Method

1. Make sauce: Combine satay sauce, coconut cream and tomato sauce in a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until heated through. Set aside.
2. Heat oil in a frying pan over medium heat. Cook burgers for 2 minutes each side or until heated through. Transfer to a plate lined with paper towel.
3. Place roll bases on plates. Top with lettuce, burgers, carrot and cucumber. Drizzle with sauce. Top with coriander and roll tops. Serve.

Notes

• Tempeh is also made by pressing soybean curd, but is much firmer than tofu and can contain whole soybeans. Tempeh is also available as burger patties, in which the tempeh has been mixed with spices and shaped into rounds.
• Variation: You could serve the sauce as an accompaniment for steamed vegetables such as carrot, cauliflower, broccoli, asparagus or baby corn.
• Budget tip: Use hamburger buns instead of Turkish rolls and save around $2.15 in total.

Tweet