Tempeh is a great vegetarian product. In this recipe we’re making burgers out of it!

Servings 1
Prep Time 5 minutes
Cook Time 10 minutes
Start the grill 30 minutes


  • 1 hamburger bun
  • 2 tbsp Light soy sauce
  • 4 oz Tempeh
  • 0.35 oz mache lettuce
  • 0.5 mango
  • 1 tbsp truffle mayonnaise
  • 1 tbsp barbecue sauce
  • 1 tbsp grated Pecorino cheese


  • Start by cutting out burger patties from the Tempeh. They should be 4 oz and have a diameter of 4-5 inches.
    Freshly cut Tempeh burger patties
  • Pour or brush 1 tbsp of the soy sauce on each side of the Tempeh burger and leave it to rest in the fridge for 1 hour.
  • Peel the mango and cut (almost pencil-) thick slices.
  • Fire up the grill and prepare it for high direct heat.
  • When the grill is ready, place the Tempeh burger patties on the indirect side and close the lid. Leave them like that for 5-10 minutes, to get them warmed up.
  • Now move them over to the direct heat and sear them for a few minutes, flipping often.
  • Add the pecorino cheese on top of each patty when they are done, and move them away from the heat.
    Tempeh burgers with pecorino cheese
  • Grill the mango slices on both sides until they get a nice char on the surface.
  • Bring the Tempeh and mango in, and start building your burger. I start with bread, then some bbq sauce, a burger, some lettuce, mango and more lettuce. Spread some truffle mayo on the top bun and place it on the burger. Done!

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