2 ratings

California Tempeh Burger


A healthier take on the traditional burger, this tempeh creation is best topped with creamy almond yogurt sauce and served on crusty bread.


For the burger

  • 1 Tablespoon olive oil
  • One 3-inch square tempeh
  • 2 slices good-quality, crusty white sandwich bread
  • 2 Tablespoons almond-yogurt sauce (recipe below)
  • 1/4 Cup shredded carrots
  • 6-8 very thin cucumber slices

For the almond-yogurt sauce

  • 3 Teaspoons almond butter
  • One 6-ounce container plain soy yogurt
  • 1 Tablespoon minced cilantro


For the burger

Heat the olive oil in a small skillet. Fry the tempeh on medium heat, browning on both sides and heating throughout. Meanwhile, spread both slices of the bread with the sauce. Top 1 slice with shredded carrots, cucumber slices, and tempeh; assemble sandwich and serve.

For the almond-yogurt sauce

Place the almond butter in small bowl. Add ½ of the yogurt and whisk until smooth, using a fork. Add the remaining yogurt and whisk again. Stir in the cilantro and serve. Makes about 1 cup.