Spicy Habanero Pineapple Tempeh Burgers
1-200 g block of Tempea tempeh
¾ bottle of Roasters Habanero Pineapple hot sauce
¼ cup veggie stock
Salt and pepper to taste
2 tbsp tahini
1 tbsp coconut oil
Cilantro Avocado Mayo Ingredients
½ ripe avocado
¼ cup vegan mayo
¼ cup cilantro leaves, packed
Pinch of salt and pepper
1 clove of garlic
1 cup pickled purple cabbage (homemade or store bought)
4 vegan sesame seed buns (can be swapped for GF)
Extra cilantro for serving
Slice tempeh into two triangles, and then slice each triangle again so the they become half as thick. Place the tempeh in a shallow dish. Add the rest of the marinade ingredients to the dish and let the tempeh marinade for 15 minutes or so.
While the tempeh is marinating, add all the avocado mayo ingredients to a high speed blender or food processor and blend on high for 1-2 minutes.
Set a large non-stick frying pan over medium heat and add coconut oil. Once melted, add the tempeh patties, one by one, careful not to overlap them in the pan if possible. Cook the tempeh on medium heat for 9 minutes a side, or until golden brown. season with salt and pepper.
To assemble, cut each burger bun in half. Add 2 tbsp of the mayo to the bottom half of the bun, followed by 1 triangle of tempeh, ¼ cup of loosely packed pickled cabbage and extra cilantro.