Tempeh Burgers with Pineapple Salsa

By Vegiegail

Ingredients

• For the Marinade:
• 6 Tbsp tamari
• 4 Tbsp mirin
• 2 Tbsp grated fresh ginger
• 4 cloves garlic, minced
• 1 tsp orange zest
• 1 8-oz package tempeh, cut into 4 pieces
• For the Salsa:
• 2 cups chopped fresh pineapple
• 1/2 cup chopped fresh or frozen mango
• 3 Tbsp finely chopped red onion
• 3 Tbsp finely chopped red bell pepper
• 2 scallions, finely chopped
• 1 Tbsp fresh lime juice
• 2 pinches cayenne pepper
• Vegetable oil or cooking spray
• 4 whole-grain hamburger buns

Preparation

Step 1

Combine the tamari, mirin, ginger, garlic, and orange zest in a shallow bowl. Place the tempeh into the bowl and marinate in the refrigerator for 1 hours, turning halfway through.

Meanwhile, combine all salsa ingredients, cover, and refrigerate until serving time.