Tempeh Mini Burgers

For some reason things are more fun when they are mini — these tempeh burgers are no exception.Grilled red pepper, grilled onion and grilled tempeh combined with spicy aruglua and tangy dijon creates an explosion of flavor. I dare you to just eat one!

Here’s what you need:

• Lemon Pepper Marinated Tempeh Strips
• Mini Wheat buns (SunFlour Bakery makes a great kind sold at Mother’s Market)
• 1 red bell pepper
• 1/2 red onion
• 1/2 cup baby arugula
• Annie’s Naturals Dijon Mustard

1. Heat your grill pan and rub a teaspoon of olive oil on the bell pepper. Slice the onion and place bell pepper and onion slices on the grill pan. Grill the bell pepper until blackened on each side, turning every few minutes. Place the blackened pepper in a paper bag and set aside (This will make peeling it a piece of cake). Grill the onions until dark lines appear, flip to grill both sides. Remove onions from heat and set aside.
2. Grill the tempeh strips on the heated pan, grilling a few minutes on each side until dark lines appear. Remove from heat.
3. Remove the bell pepper from bag, peel, remove the seeds and slice.
4. Assemble the mini-burgers: Apply mustard to each side of the bun, layer arugula, bell pepper, onion and tempeh.

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