Tempeh Parmesan Burger with Habanero Dip

The gorgeous Tempeh Parmesan Burger with Habanero Dip is simply calling out to all the burger lovers. A wholesome meal with balanced protein and other nutrients this surely is a winner. It’s a dream come true for all the plant based eaters. It will make everyone happy, even the meat eaters.

Course Main Course

Cuisine American

Keyword how to make tempeh burgers, parmesan burger, parmesan burger recipe, tempeh burger, tempeh burger recipe, tempeh parmesan burger

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 215kcal

Author Gunjan

Ingredients

For the burger

1 8 oz original/plain tempeh (crumbled)
1/2 cup almond flour
1 tbsp vegan Parmesan cheese
1 tsp onion powder
1 tsp dried basil
1/2 tsp dried garlic
Salt as per taste

For the dip

2 tbsp plain vegan yogurt
3 whole habanero peppers (deseeded)
1 tsp nutritional yeast
1/4 tsp salt

Instructions

In a large mixing bowl combined all the ingredients for the burger. Mix well with hands. Form tight round patty shape and keep it aside gently. (It might crumble a bit).
Heat a nonstick frying pan and grease it. Gently place the burger patties on it and let it cook on a medium – low flame. Once brown on one side careful flip to the other side. (Its ok if it crumbles a bit in the process). Cook until brown.
In the meanwhile, in a blender combine all the ingredients of the dip and blend it smooth.
Prepare burger buns by spreading the dip, your choice of veggies, sun dried tomatoes and the patties. Enjoy!

Notes

I used kite hill almond based yogurt. Make sure to use plain yogurt.
To reduce the spice level of the dip you may use 1 habanero pepper (deseeded) if desired.
The patties might crumble a bit while cooking but the taste remains the same and extremely delicious.
This recipe can be enjoyed as a lettuce wrap as well in order to reduce the carb intake.

Nutrition