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How to Make the TTLA (Tempeh, Tomato, Lettuce, Avocado) Burger Recipe

A BLTA minus the B, made with smoky tempeh, a plant-based burger, and cashew mayo.

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This is like a classic BLT only better and 100% plant based. We top the Lightlife Plant-Based Burger with Lightlife Organic Smoky Tempeh Strips for the ideal bacon substitute, plus a homemade simple plant-based mayonnaise made from cashews. Finish it off with a slice of juicy summer tomato, lettuce, salt, and freshly cracked black pepper and serve on toasted whole grain buns.

Serves 4

Ingredients:

4 Lightlife Plant-Based Burgers

1 package Lightlife Organic Smoky Tempeh Strips

Olive oil

4 whole grain burger buns

1 beefsteak or heirloom tomato, sliced into ¼-inch slices

4–8 pieces butter, Boston bib, or romaine lettuce

¼ cup plant-based cashew mayo (see Plant-Based Cashew Mayo recipe in Toronto Plant-based Peameal Sandwich recipe)

Sea salt

Freshly cracked black pepper


Directions:

  1. Grill Lightlife Burgers per package instructions.
  2. Cook the Lightlife Tempeh Strips according to the package instructions, pan fried with a moderate amount of oil until crispy.
  3. Toast the buns on the grill, about 30 to 60 seconds, or in a toaster. Arrange 4 slices on a platter and set the other 4 aside.
  4. Place one burger patty on each bottom slice. Top each patty with 1–2 slices tomato, 1–2 pieces of lettuce, and 2–3 slices of Lightlife Tempeh Strips.
  5. Spread 1 tablespoon plant-based cashew mayo on each of the remaining slices of bread. Season with sea salt and freshly cracked pepper, if desired, and top each burger. Slice burger in half.
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