Tempeh burger with potato wedges

approx. 20 min. + baking time

Tempeh burger with potato wedges

Number of portions
  • 1 Burger buns
  • 0.5 Packs of tempeh burgers smoky paprika
  • 0.25 Avocado
  • 0.25 Red onion
  • 0.5 Red peppers
  • A few lettuce leaves or rocket
  • Mayo
  • Frying oil

  • Potato wedges
  • 150 g waxy potatoes
  • 1 EL Oil
  • 0.5 teaspoon paprika powder
  • Salt

Description of the

These flavoursome, hearty and protein-rich burgers will win over meat eaters, vegetarians and vegans alike!

Preparation

Preheat the oven to 220°C. Wash the potatoes and cut into wedges with the skin on.
Add the oil and spices to a bowl and mix well.

Place the potato wedges on a baking tray lined with baking paper and bake for approx. 30 minutes until they are nice and crispy.
Alternatively, you can also prepare the potato wedges in a hot air fryer.

Cut the peppers into thick strips, brush with a little oil and roast in the oven until soft.

Mash the avocado with a fork and season with salt and pepper.

Fry the burger patties in a pan with sufficient oil until crispy.
If you want to put the tempeh burgers on the barbecue, brush them with oil beforehand so that they don't dry out during grilling.

Wash the lettuce, slice the onion into rings and place all the ingredients on the burger buns one after the other.

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