BBQ Tempeh Burger with a minty slaw
Plant-based and protein-packed BBQ Tempeh Burger. Charred jalapeño, lime and roasted garlic yogurt provides the perfect fiery base for this burger balanced out by a creamy apple slaw.
Recipe by Better Nature

ingredients
- 2x Burger Buns
- 1 Pack Better Nature BBQ Tempeh Pieces
Jalapeño Dressing
- 8 tbsp Plant based Yogurt
- 1x Lime (zest & juice)
- ½ Jalapeño
- 20g Coriander
- 10g Chives
- 1x Large Garlic Bulb (Roasted)
- Tbsp Extra Virgin Olive Oil
Coleslaw:
- ¼ Red Cabbage
- ¼ White Cabbage
- 2x Apple
- ½ Red Onion
- 5 Tbsp Plant Based Yogurt
- 1x Lemon Juice
- 10g Mint
- Coriander
- Red Chilli
- Mint
instructions
- Preheat the oven to 200C / 392F. Remove the stem of the bulb exposing the head of each individual clove of garlic. Add a sprinkle of flakey sea salt and a drizzle of olive oil before covering the garlic with aluminium foil. Place in the oven and roast for 30 - 40 minutes.
- Add your lime to a griddle pan on a high heat. Remove once your lime begins to char. Assemble your base dressing by adding all dressing ingredients to a blender or food processor (Plant based Yogurt, Lime (zest & juice), Jalapeño, Coriander, Chives, Roasted Garlic, Extra Virgin Olive Oil, Salt & Pepper). Adjust the jalapeño to taste. Blitz until a smooth paste has formed. Add the mixture into a saucepan on a low heat and reduce until a thicker mixture has formed. Remove and allow mixture to cool.
- Divide the cabbage into quarters and thinly chop the cabbage into slices. Chop both the red onion and apple into moon slices. Combine all coleslaw ingredients and mix well.
- Add a tbsp of vegetable oil to a medium - high heat frying pan. Add the Better Nature BBQ Tempeh Pieces and saute for 4 - 5 minutes until heated through.
- Assemble the burger by adding a layer of your charred jalapeño dressing followed by your slaw. Top with the tempeh pieces before garnishing with some fresh red chilli, coriander and mint.
instructions
- Preheat the oven to 200C / 392F. Remove the stem of the bulb exposing the head of each individual clove of garlic. Add a sprinkle of flakey sea salt and a drizzle of olive oil before covering the garlic with aluminium foil. Place in the oven and roast for 30 - 40 minutes.
- Add your lime to a griddle pan on a high heat. Remove once your lime begins to char. Assemble your base dressing by adding all dressing ingredients to a blender or food processor (Plant based Yogurt, Lime (zest & juice), Jalapeño, Coriander, Chives, Roasted Garlic, Extra Virgin Olive Oil, Salt & Pepper). Adjust the jalapeño to taste. Blitz until a smooth paste has formed. Add the mixture into a saucepan on a low heat and reduce until a thicker mixture has formed. Remove and allow mixture to cool.
- Divide the cabbage into quarters and thinly chop the cabbage into slices. Chop both the red onion and apple into moon slices. Combine all coleslaw ingredients and mix well.
- Add a tbsp of vegetable oil to a medium - high heat frying pan. Add the Better Nature BBQ Tempeh Pieces and saute for 4 - 5 minutes until heated through.
- Assemble the burger by adding a layer of your charred jalapeño dressing followed by your slaw. Top with the tempeh pieces before garnishing with some fresh red chilli, coriander and mint.
