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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | Tamari |
| 2 Esslöffel | Mirin or sherry |
| 1/4 Tasse | pineapple juice |
| 1 Esslöffel | Fresh ginger, grated |
| 2 | cloves garlic minced |
| 1 Prise | red pepper flakes |
| 4 | Tempeh burgers |
| 2 Tasse | Fresh pineapple, diced |
| 1/4 Tasse | Red onions diced |
| 1/4 Tasse | green bell pepper diced |
| 1/2 | Tomato; seeded, diced |
| 1 | cloves garlic minced |
| 1 | Jalapeno pepper seeded, minced |
| 2 Esslöffel | cilantro minced, fresh |
| 1/2 Teelöffel | coriander seed ground |
| 1/4 Teelöffel | ground cumin |
| 1/8 Teelöffel | salt |
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To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade. Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa.
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