Tempeh burger and sweet potato fries

Vegetarian recipe, Private revenues, Meals

Tempeh burger with red bell pepper, mushroom, cheese and arugula, served with sweet potatoes

The classic burger and fries, but in a new version pimped for your digestive health! 

Try this recipe for hamburger patties made with... templeh!  

That's right, exquisitely seasoned and adorned with these toppings, this burger is a real delight.e! Accompanied by homemade sweet potato fries, you have a meal worthy of the name.m!  

Did you know thate? 

Did you know that sweet potatoes contain twice as much fiber as traditional white potatoes? A great reason to include it on your menu, not to mention its high intake of the antioxidant beta-carotene. 

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Discover the world of fermented foods and their potential benefits for digestive health with our comprehensive guide. Get a description of each food: taste, texture, preservation, grocery store options, and incorporate them into menus with 15 recipes to enjoy them at their best!
Digital guide - ABC of fermented foods. ÉPITHÉLIA- Digestive health clinic.
Tempeh burger with red bell pepper, mushroom, cheese and arugula, served with sweet potatoes
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Tempeh burger and sweet potato fries

The classic burger and fries, but in a pimped-up version to satisfy your digestive health! 
Prep Time15 minutes
Cook Time30 minutes
Servings: 4

Equipment

  • BBQ

Ingredients

Tempeh burger

  • 1 block (220-240g) tempeh
  • 1 red bell pepper sliced in 4
  • 4 porteenie mushrooms
  • 40 g parmesan cheese finely sliced
  • 1 t. (250 ml) arugula
  • 2 s.c. (30 m) balsamic vinegar
  • 1 tsp (5 ml) garlic flower
  • 4 hamburger buns
  • Pepper

Sweet potato fries

  • 2 sweet potatoes peeled and sliced into sticks
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) paprika

Instructions

  • Preheat oven to 425ºF and heat the BBQ, lining a baking sheet with parchment paper.
  • In a large bowl, combine sweet potato sticks, olive oil and paprika.
  • Spread the potatoes on the baking sheet and bake for 20 minutes, turning halfway through.
  • In a bowl, combine the balsamic vinegar and mushrooms, season with pepper and allow to macerate. Keep vinegar mixture for assembly.
  • Place the block of tempeh on the BBQ and grill for 5 minutes. Turn the tempeh over, then add the mushrooms and bell pepper and turn the heat down to minimum. Cook for a further 5 minutes.
  • Toast loaves lightly before removing from BBQ.
  • Cut the tempeh block into 4 equal parts.
  • Assembly: Place a slice of roasted red bell pepper, a mushroom, tempeh and Parmesan on the bottom bun, add a handful of arugula and drizzle with the balsamic vinegar reserved earlier. Close with the top bun.
  • Serve with sweet potato fries.

Notes

Recipe by the Épithélia team, 
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