Tempeh Veggie Burger
"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 ?? ?"
-- @veganallthethyme
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


  • Step 1

    Heat the oil in a pan over medium heat. Sauté the onion until translucent, then remove from heat.

  • Step 2

    Mix everything together in a food processor, except for the starch and flour.

  • Step 3

    Place the mixture in a bowl, thoroughly combine the starch and flour, then shape into patties.

  • Step 4

    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.