Peri Peri Tempayy Burger

Peri Peri Tempayy Burger

Made with our own

Spicy Peri Peri Tempeh Cubes


  • 200 G

    Tawa Masala Tempayy Cubes

  • 2-3 Tsp


  • 2 Nos

    Chopped Green Chillies

  • 5-7 Nos

    Chopped French beans

  • 2 Nos

    Chopped Carrots

  • ½ Nos

    Boiled Potato

  • To Taste


  • ½ Cup

    Fresh Coriander Chopped

  • 1 Cup

    Corn flour slurry

  • 1 Cup

    Bread crumbs

  • 5-6 Tsp


  • 2 Nos

    Lettuce leaves

  • 2-3 Nos

    Sliced tomatoes

  • 2-3 Nos


  • 5-6 Slice

    Cheese slices(vegan)

  • 1/2 tsp

    Crushed Black Peppper

Prep :


  1. Crumble or mince Peri Peri Tempayy cubes and keep aside

Recipe :

  1. Heat some oil in a pan, add chopped green chillies.

  2. Add French beans and chopped carrots and cook well until they turn soft.

  3. Drop in the grated peri peri Tempayy and sauté until they turn golden brown.

  4. Mash boiled potato and add it to the pan.

  5. Spice it up with crushed black pepper and salt as required.

  6. Finish off with some fresh chopped coriander.

  7. Empty the mixture in a bowl and let it cool in the refrigerator for 10 minutes.

  8. Now divide mixture in to 60g of each, make patties. Coat it in a corn flour slurry, followed with breadcrumbs.

  9. Shallow fry until the patties turns a crispy golden brown.

  10. On a bun, apply some mayonnaise, spread some lettuce leaves, sliced tomatoes, onions, sprinkle some salt and place the patty.

  11. Top it with a cheese slice (vegan cheese) and close the burger. Enjoy!


Tempeh is one of the best natural vegetarian sources of protein with a high protein and fibre content thanks to the natural fermentation process. For even the most inexperienced cook, the preparation of Tempeh is simple: simply unbox and use as cubes or mince the Tempeh, season/ marinate it liberally with your choice of spices, and sautee the Tempeh with a bit of oil for five to seven minutes. ...

Tempeh is plant-based, dairy-free, and gluten-free, with 19 grams of protein per 100 grams and only 1.6 grams of net carbs.

It has a mild nutty flavour and a slightly spongy, solid texture. Because the tempeh cubes absorb flavours well , we recommend seasoning even the flavoured cubes if you want the flavour to pop.

Thanks to the porous nature of tempeh, it absorbs the flavours of whatever it's mixed with and helps make a tempeh biryani that is quick to cook yet packs a savoury punch.

If you want the original taste of biryani but want to make it at home, we are here with a quick vegetarian biryani recipe for you to savour at lunch or at dinner!

Get yourself ready for a quick tempeh lunch today and smash your nutrition goals!