Smoky Chipotle Tempeh Burgers with Cilantro Lime Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Plant-based burgers with smoky chipotle tempeh patties and a zesty lime aioli, served on toasted buns with lettuce and tomato for a satisfying lunch or dinner. This American quick recipe (vegan), ready in about 30 minutes, pairs tempeh, chipotle pepper in adobo sauce, and lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crumble 12 oz tempeh into a bowl. Add 2 tbsp chipotle in adobo, 2 tbsp lime juice, 1 tsp cumin, and 2 tbsp olive oil. Mix well, then stir in 2 tbsp all-purpose flour until combined.
  2. Step 2: Form mixture into 4 equal patties (about 3/4-inch thick). Chill for 15 minutes.
  3. Step 3: Heat 1 tbsp butter in a skillet over medium heat. Toast buns cut-side down for 2 minutes until golden.
  4. Step 4: Add patties to skillet and cook for 4 minutes per side until deeply browned and crisp. Baste with 1 tbsp reserved chipotle sauce during cooking.
  5. Step 5: While burgers cook, mash 1/2 avocado with 1 tbsp lime juice and 1/4 cup chopped cilantro. Season with salt to taste.
  6. Step 6: Assemble burgers with toasted buns, tempeh patty, and a generous dollop of avocado cilantro lime aioli. Top with sliced tomato and extra cilantro leaves.

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