Backcountry Bhutanese Barbeque Burgers


This past winter Five String and Fives of Hearts created a great new vegan dish that includes one of their favorite condiments, barbeque sauce. It was such a hit at home that we were eager to try it out here on the road. After carrying around all the ingredients for a few weeks now we finally got it together and cooked up a batch this evening. As it turns out this recipe is super easy to put together while camping and hit the spot after a long day of swimming. The finished product comes more like a sloppy joe than a burger and tastes great on a heartier bun such as a Portuguese roll. For all you lovers of barbeque sauce we are including our recipe below.

– 1 package of tempeh
– 1 bottle barbeque sauce
– 1 can crushed pineapple
– 1 cup red rice
– 1 1/2 cups water
– 2 TBS sesame oil
– 1 TBS minced ginger
– 2 tsp garlic powder/granules
– 3 TBS soy sauce

Grate the tempeh into a tupperware and coat with barbeque sauce. Mix well, cover and allow to marinate. Add sesame oil and miced ginger to a medium frying pan and cook over medium heat. Add marinated tempeh and continue cooking until browned. Once browned remove the pan and set aside.

Open crushed pineapple and drain 1 cup of juice into a saucepan. Add 1 1/2 cups of water to the pan, cover and bring to a boil. Once at a boil add 1 cup of red rice and simmer for 35 to 40 minutes until soft. Once desired texture has been reached add crushed pineapple, garlic powder, soy sauce, and tempeh mixture. Cook over medium heat for a few minutes until mixed thoroughly.

Serve the mixture on your favorite bun or roll with your favorite burger fixings. We enjoy grapeseed mayo, lettuce, tomato, and more barbeque sauce. Enjoy.

What are your favorite recipe to make on the road?



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