Tempeh black bean burger
Savory combo of tempeh and black beans for a hearty and healthy burger.
Tempeh Black Bean Burger
Tempeh Black Bean Burger from Production Manager and chef extraordinaire Kate Musser. I made it last night and we give it 5 ⭐⭐⭐⭐⭐!!
Ingredients
- 8 oz Tootie’s Tempeh, slightly crumbled
- 15 oz (one can) black beans, rinsed and drained
- 1 Tbsp olive oil
- ¾ cup finely chopped bell pepper, about ½ a pepper
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ½ cup bread crumbs
- ⅓ cup mashed sweet potato
- 1 Tbsp vegan Worcestershire sauce
- 2 Tbsp ketchup
- ½ tsp dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F. Spread beans and tempeh evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, heat olive oil and sautè chopped pepper, onion, and garlic over medium heat until aromatic and sweet smelling, about 5-6 minutes. Place in a large bowl with the remaining ingredients. In the food processor, pulse beans and tempeh leaving some chunks of beans.
- Form into patties– about 1/3 cup of mixture in each. If you don’t need all 8 patties, they freeze very well. Just wrap them up for a quick meal later.
- To bake: Place patties on a greased or parchment paper lined baking sheet and bake at 375°F for 7-10 minutes on each side. To grill: Place patties on a greased grill for 8 minutes on each side. Generally, veggie burgers should be grilled on medium-high heat (350°F – 400°F).
- It’s time to eat! Serve with your favorite toppings or crumble up and use as a salad topping. Store leftovers in the refrigerator for up to 5 days.