February 26, 2013
A healthier take on the traditional burger, this tempeh creation is best topped with creamy almond yogurt sauce and served on crusty bread.
Ingredients
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
Directions
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.
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