"FINALLY I made a homemade veggie burger that doesn’t fall apart when I bit into it? This was inspired by @wholesomesoybean’s black bean tempeh burger, but I added extra spices because ya girl needs that extra flavor. I also placed a mix of my leftover cheesy sauce (seen on my burrito a couple days ago) and my vegan ranch all over the place and let me just say THAT FLAVOR COMBO IS BOMB ?? ?"
Tempeh Veggie Burger
Recipe Intro From veganallthethyme
These pantry-friendly veggie burgers rely on black beans and tempeh for both texture and structure - the keys to a veggie burger that doesn’t fall apart!
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
- 1/ 2 yellow onion, finely chopped
- 1 tablespoon oil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (8 ounce) block tempeh, broken by hand into small pieces
- 1 tablespoon hot sauce
- 2 tablespoons cornstarch, or potato starch
- 2 tablespoons flour
- 1 teaspoon salt
- 3 tablespoons fresh chopped parsley
- 1 teaspoon cumin
- 1/ 2 teaspoon smoked paprika
- Black pepper, to taste
- Garlic powder, to taste
- 4 burger buns
- Ketchup, for topping
- Mustard, for topping
- Avocado mayonnaise, for topping
Heat the oil in a pan over medium heat. Sauté the onion until translucent, then remove from heat.
Mix everything together in a food processor, except for the starch and flour.
Place the mixture in a bowl, thoroughly combine the starch and flour, then shape into patties.
Cook them in the oven at 400ºF for about 20-25 minutes (flipping halfway through) or in a non stick pan over medium heat for about 3 minutes per side.