I do love a good veggie burger! Lately, I feel like they are hard to find. Often times, they are mushy. I had previously posted a veggie burger recipe, Jalapeno Red Bean Burger which is really good also! But I created it before I really knew about Tempeh. If you’ve never used tempeh before, fear not! It is easy to find and make, promise! You can e-mail me or comment below with questions. But you can find tempeh anywhere (not just Trader Joe’s and Whole Foods). At typical groceries stores, tempeh can be found in the produce section. Tempeh is gluten-free, which makes it easier to digest and, yes, it is soy. However, it is a fermented soy bean and not as processed as tofu. The texture is amazing for making vegan meat. I hope you enjoy this burger. Have fun with it and enjoy!
- 1 block Tempeh, roughly chopped
- 1 cup black beans
- 1/2 c walnuts
- ¼ medium white onion
- 1 scallion, optional
- 1 garlic clove
- 2 tsp smoked paprika
- 2 tsp Worcestershire
- 1 tbsp Dijon mustard
- 1 tbsp organic ketchup, optional
- 2 tsp ground sage, optional but recommended
- 1/2 tsp sea salt & black pepper, or to taste*
- 1 vegan egg*
*Note: I used 1 1/2 tsp ener-g + 2 tbsp water. You can use 1 tbsp ground flax + 2 tbsp water or whatever you usual use!
- Preheat oven to 375F then line a baking sheet parchment paper (or greased aluminum foil).
- Prepare your vegan egg, in a small bowl, and set aside for 5 minutes.
- In a food processor add the tempeh, walnuts and beans. Pulse 5 times then add the reminding ingredients, including the vegan egg, and pulse until combined- about5-10 time. (Note: We want some texture so careful not to over-process to avoid a “mushy” texture.)
- Divide the mixture in 4 balls then gently smash each one into patty shapes (see picture above).
- Now, carefully transfer them to the baking sheet. Bake at 375F for 20 minutes, flip then bake for another 10-15, until golden (see picture below).
Serve on a bun with your favorite toppings such as:
- Spicy Ketchup
- Caramelize onions
- Romaine lettuce