"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 ??
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Tempeh Veggie Burger
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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
Recipe Card
ingredients
- 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
Method
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.