Crispy Tempeh BURGER

We've been having so much fun experimenting with our recipes to show just how easily you can use our tempeh where you'd normally use chicken, and this one might be our best yet.

It's the most delicious zingy, spicy, crispy crunchy, proper crave-worthy, perfect and satisfying fakeaway.

Take this as your sign to Give Chicken the Night Off and try Better Nature, the flavour-hungry protein with more good inside. 🌟

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Protein Per Serving: approx 30g

Total time: 25 min

Serves: 2

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YOU’LL NEED

• 1 pack Better Nature Original Tempeh, sliced into burger-sized pieces

For the dry rub:

• 1 cup plain flour

• 3 tbsp cornflour

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/2 tsp paprika

• 1/2 tsp dried oregano

• 1/2 tsp garlic powder

For the buttermilk:

• 1 cup milk (dairy or plant-based)

• 1 tbsp lemon juice

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp black pepper

• 1 tsp chilli powder

For the crunch:

• 1 cup cornflakes, crushed

For the spicy mayo:

• 3 tbsp mayo

• 1 tsp sriracha

To serve:

• Burger buns

• Your choice of toppings (lettuce, pickles, tomato, etc.)

HOW TO MAKE IT

1. Make the buttermilk: whisk together the milk and lemon juice, then leave for 5 minutes to curdle slightly. Whisk in the salt, garlic powder, onion powder, paprika, black pepper and chilli powder.

2. Make the dry rub: in a separate bowl, combine the flour, cornflour, baking powder, salt, paprika, oregano and garlic powder.

3. Crush the cornflakes into coarse crumbs and tip onto a plate.

4. Dip each piece of tempeh into the dry rub, coating fully, then into the buttermilk, then back into the dry rub for a second coat.

5. Press the coated tempeh into the crushed cornflakes, making sure it's fully covered.

6. Heat oil to 175°C in a deep pan or fryer. Fry the tempeh for 3-4 minutes per side, until golden and crisp.

7. While the tempeh fries, mix the mayo and sriracha together for the spicy mayo.

8. Toast the burger buns, spread with spicy mayo, and build your burger with the crispy tempeh and your choice of toppings.

9. Serve immediately and enjoy.

   Notes:

   • For an oven-baked or air-fryer version, bake at 200°C for 15-18 minutes, flipping halfway.

   • Swap the chilli powder quantity up or down depending on how much heat you want.

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