Sweet and Sour Tempeh Mini Burgers with Homemade Hummus

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I don’t know why, but I had this vision of a sweet and sour type of tempeh!

Since I got a little bag of these DELICIOUS mini burgers, I had to try it. These were bought from Trader Joe’s and I LOVE the stuff there, you can always know that you’re getting healthier stuff there, which is my favourite thing about it, and things there are unbelievably cheap too!

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I would say that this is probably one of the easiest things to whip together as it only takes about 15 minutes to prepare, so you can totally make this if you’re in a hurry or starving to death! Even the hummus required almost no cooking (except the garlic, but then I don’t like raw garlic tastes as much, so if you don’t mind it, you can just throw it in raw).

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I used canned hummus and store bought tahini for convenience, but I am 100% sure that if you make your own tahini and chickpeas from scratch, it would taste even better, so if you have the time, by all means try it.

Note: If you like your hummus a little chunky, don’t blend it too much.

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Sweet and Sour Tempeh Mini Burgers with Homemade Hummus

Hummus
2 cloves garlic, semi roasted
1 1/4 cup canned chickpeas (divided*)
1/4 cup chickpea liquid (from can)
3 tablespoons sesame tahini
2 tablespoon extra virgin olive oil
1 teaspoon`lemon juice
1 teaspoon garlic powder
1/2 teaspoon Himalayan/sea salt
1/4 teaspoon pure maple syrup
1/8 teaspoon cumin
A pinch of smoked paprika
A few sprinkles ground pepper

Tempeh
1/2 block three grain tempeh, crumbled
1 tablespoon vegetable broth
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1/2 teaspoon pure maple syrup
1 teaspoon garlic powder
A pinch of red pepper flakes
A few sprinkles Himalayan/sea salt
A few sprinkles ground pepper

Other Ingredients
4 whole wheat bread rolls (I used Trader Joe’s 100% stoneground whole wheat dinner rolls)
A small handful baby spinach
1/2 Roma tomato
1/4 avocado
A few squirts lemon juice
Salt and pepper

To make the Hummus: Peel and chop the garlic into small pieces and put them on a frying pan and turn the heat to medium high (5). Let the garlic sit for about 10 minutes in the frying pan, flipping it over after 5 minutes.

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Add all the ingredients for the hummus except 1/4 cup chickpeas and blend until it’s smooth. Add the remaining chickpeas and give it a few quick pulses until it’s relatively sooth. Pour it into a bowl and garnish with a little pepper and olive oil (optional).

To make the Tempeh: Chop the tempeh block in four small blocks and put them in a saucepan. Turn the heat to medium high (5). Add the vegetable broth, tomato paste, apple cider vinegar, maple syrup, garlic powder, pepper flakes, salt and pepper.

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Cook and stir for about 7 minutes, then take them out of the pan.

Assembling the Burger: Cut the rolls in half. Place a few baby spinach leaves at the bottom, then slice one tomato and put it on top. Then, add the tempeh block. On the other roll, use a butter knife to spread the avocado on the bread like you would butter a bread. Next, squirt a tiny bit of lemon juice and sprinkle salt and pepper on it. Close the rolls and dip in hummus.

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Sweet and Sour Tempeh Mini Burgers with Homemade Hummus
Serves: 2
 

Ingredients
Hummus
  • 2 cloves garlic, semi roasted
  • 1¼ cup canned chickpeas (divided*)
  • ¼ cup chickpea liquid (from can)
  • 3 tablespoons sesame tahini
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon`lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon Himalayan/sea salt
  • ¼ teaspoon pure maple syrup
  • ⅛ teaspoon cumin
  • A pinch of smoked paprika
  • A few sprinkles ground pepper
Tempeh
  • ½ block three grain tempeh, crumbled
  • 1 tablespoon vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon pure maple syrup
  • 1 teaspoon garlic powder
  • A pinch of red pepper flakes
  • A few sprinkles Himalayan/sea salt
  • A few sprinkles ground pepper
Other Ingredients
  • 4 whole wheat bread rolls (I used Trader Joe’s 100% stoneground whole wheat dinner rolls)
  • A small handful baby spinach
  • ½ Roma tomato
  • ¼ avocado
  • A few squirts lemon juice
  • Salt and pepper

Instructions
  1. To make the Hummus: Peel and chop the garlic into small pieces and put them on a frying pan and turn the heat to medium high (5). Let the garlic sit for about 10 minutes in the frying pan, flipping it over after 5 minutes.
  2. Add all the ingredients for the hummus except ¼ cup chickpeas and blend until it’s smooth. Add the remaining chickpeas and give it a few quick pulses until it’s relatively sooth. Pour it into a bowl and garnish with a little pepper and olive oil (optional).
  3. To make the Tempeh: Chop the tempeh block in four small blocks and put them in a saucepan. Turn the heat to medium high (5). Add the vegetable broth, tomato paste, apple cider vinegar, maple syrup, garlic powder, pepper flakes, salt and pepper.
  4. Cook and stir for about 7 minutes, then take them out of the pan.
  5. Assembling the Burger: Cut the rolls in half. Place a few baby spinach leaves at the bottom, then slice one tomato and put it on top. Then, add the tempeh block. On the other roll, use a butter knife to spread the avocado on the bread like you would butter a bread. Next, squirt a tiny bit of lemon juice and sprinkle salt and pepper on it. Close the rolls and dip in hummus.

 

2 comments

  1. Johanna

    Ah, I work at Trader Joe’s, and even though those whole wheat rolls aren’t organic, I guess they would be okay once in a while for a mini-burger experience. I would also steam the tempeh before tossing it in the marinade. It plumps up the tempeh, and it’s more delicious.

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