Recipe makes 2 double tempeh burgers. For 4 single burgers, double the mayo, cheese and garnish.
Chipotle Cilantro Mayo
- 1/4 cup vegenaise
- 1/4 tsp of blended Chipotle pepper in Adobo sauce
- 1 Tbsp lime juice
- 2.5 Tbsp chopped cilantro
- Pinch of salt
Mix all the ingredients together, set aside in the fridge.
Poblano pepper and cheese
- 1 Poblano pepper
- 4 slices of Pepper Jack cheese (we used Earth Island)
- 4 Tbsp plant-based milk (we used oat milk)
Roast the Poblano pepper in the oven at 350° F until the skin is dark and peeling off. Remove from the oven and let it cool. Once cooled, remove the skin, cut the stem off. Cut the pepper in half, open and remove the seeds, then slice in small pieces. In a saucepan, warm the milk on medium-low heat and add the cheese. Mix with a whisk as it melts, once melted, set aside.
Garnish and bun
- Burger buns
Slice tomato, avocado and break some pieces of lettuce to garnish the burger.
- Vegilante black bean tempeh
- 2 tsp neutral oil (I used grapeseed)
- 1/4 tsp ground chipotle pepper
- 1/2 tsp ground cumin
Lay down your piece of thawed black bean tempeh on a cutting board and slice horizontally across the whole block. After this slice in half to end up with 4 equal pieces of tempeh. Line a baking sheet with parchment paper and lay the 4 pieces on the baking sheet. Brush the tempeh with the marinade on both sides and season with salt. Let it sit for 5 minutes to let the marinate soak into the tempeh.
Bake in a preheated oven at 350° F for 4 minutes on each side. Remove from the oven, flip each piece, cover evenly with the sliced Poblano pepper and top with cheese. Put back in the oven for 2 to 3 minutes until the cheese appears to melt and almost bubble. If you want toasted break, put in the burger buns at the same time to toast them.
Building the burger
On both halves of the bun, add a big teaspoon of mayo. On the bottom bun, add tomato slices, then 2 patties overlapping, avocado, lettuce and finish with the top bun.
Recipes by Planty of Nosh, let us know how you did by tagging us at @wearevegilante and @plantyofnoshkelowna!