Vegan Tempeh & Black Bean Burgers

Vegan Tempeh and black bean burger

Things I learned yesterday:

– If it’s a nice day and you’re sitting outside doing work for a couple of hours, people will inevitably talk to you. About anything.

– True friends will genuinely get excited when you share good news.

– Drinking 2 coffees and a quart of water before going for a run… not the smartest idea.

– Not all Wawa stores around here have restrooms.

– Porta-potties are probably THE grossest, most disgusting things in the universe. No flushing system, no sink and no hand sanitizer? Enough said.

– Porta-potties should only be used in case of absolute necessity (like, when you drink 2 coffees and a quart of water before going for a run and the closest Wawa doesn’t have a restroom)

– Keys, water, tissues, your driver’s license and a credit card are essential when you go out for a run. I just learned I need to add a business card to that list

And last but not least, I learned (or remembered, rather) that no matter how many times you fail at something, eventually you will succeed, as long as you keep trying and don’t give up.

Vegan tempeh and black bean burger

We’ve been attempting to come up with a good homemade veggie burger recipe for a while now. And every single time, something just wasn’t right. Well, no, I shouldn’t say “something”. It was always the texture. Too mushy, too dry… and they would always fall apart. So, right when we were about to throw in the towel and forget the whole thing, we put together this recipe that ended working beautifully. Just like that. Right on time for Memorial Day too! Funny how things work out sometimes…

I guess it’s true what they say, you learn something new everyday 🙂


5.0 from 3 reviews
Tempeh & Black Bean Burgers
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Kosher / Vegan
Serves: 4
  • 1 tbsp ground flax seeds
  • 3 tbsp unsweetened almond milk or water
  • 1-8oz package tempeh
  • 1 tsp smoked paprika
  • 1 tsp grilling or hamburger seasoning mix
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup cooked black beans
  • 2 medium scallions, sliced thin
  • ½ cup shredded vegan cheese ( we use GoVeggie! Mozzarella Style Vegan Shreds)
  • 3 tsp extra virgin olive oil
  1. Preheat oven to 375F. Line a baking sheet aluminum foil and spray it generously with cooking spray.
  2. Combine ground flax seeds and almond milk or water in a small bowl. Set aside
  3. Crumble tempeh in a large bowl. Add Paprika, hamburger seasoning, salt and black pepper and toss gently
  4. Add black beans, scallions, cheese and flax mixture and using your hands, mash it all together until all the ingredients are well combined ( you can also use a food processor, but we prefer doing it by hand for more firm, less "mushy" texture)
  5. Divide the mixture in 4 pieces and shape each one into patties, about an inch thick
  6. Brush both sides of each patty with olive oil and carefully transfer them to the baking sheet. Bake at 375F for 30 minutes then broil for 5-7 minutes, watching them carefully so they don't burn
  7. Serve on a bun with your favorite fixings... We love these with Home Made Hummus, Roasted Tomatillo Salsa or Romesco Sauce!


Vegan tempeh and black bean burger

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36 Responses to Vegan Tempeh & Black Bean Burgers

  1. Rocky May 23, 2013 at 10:47 pm #

    Seems like your learned your lesson!!! I am very proud of you guys for not throwing in the towel but continuing to try until you succeeded, that is a true trooper! Have a great Memorial Day weekend!

  2. Hindy May 24, 2013 at 1:51 pm #

    This burger looks amazing!
    Hindy recently posted…Mushroom and Leek Savory Bread PuddingMy Profile

  3. Chanie@BusyInBrooklyn May 24, 2013 at 4:46 pm #

    LOVE your bright and vibrant pictures!

  4. Ronnie Fein May 24, 2013 at 6:56 pm #

    Me too! Always searching for the ultimate veggie burger. This sounds terrific. And looks great.

  5. Sina @ thekosherspoon May 24, 2013 at 7:36 pm #

    So perfect for meatless dinner nights! I’ve made veggie burgers with beans as well and it turned out great!

  6. betsy shipley May 24, 2013 at 10:14 pm #

    Hi, looks great. I have made both a plain tempeh burger and black bean burger, each tasting very good so a combo of both ingredients sounds great.
    Back in the mid 80’s early 90’s we produced Betsy’s Tempeh in Mich. for 9 1/2 years. Our tempeh was a best seller since we produced it without the use of plastic bags and sold the tempeh in both patty and grated form–great for chili, sloppy joe’s etc.
    Currently we are working on a tempeh incubator that would be used in restaurants and small shops producing healthy food for the local community i.e. artisan tempeh!
    Feel free to write with questions.
    betsy shipley

  7. Alison@AliBabka May 26, 2013 at 9:56 am #

    So pretty! Those sprouts add such a unique and tasty addition to the burger!

  8. Tamar Genger @joyofkosher May 26, 2013 at 9:59 pm #

    I also have been wanting to make my own veggie burger, but never get around to trying, thanks for doing the work, I can’t wait to try this.
    Tamar Genger @joyofkosher recently posted…Scrumptious Summer SaladsMy Profile

  9. Katie @ Produce on Parade May 28, 2013 at 5:24 pm #

    I come across several veggie burgers but I still have never made my own! However, this recipe I will have to try! Looks wonderful, thanks for sharing! Cheers 🙂
    Katie @ Produce on Parade recently posted…Spicy Peanut Thai TacosMy Profile

    • Vicky & Ruth May 29, 2013 at 1:41 pm #

      Thanks!!! This one is super easy to make. Sometimes, keeping it simple is the best way to go! Enjoy 🙂

  10. Yosef - This American Bite May 30, 2013 at 10:19 am #

    Looks like a delightful and filling burger!
    Yosef – This American Bite recently posted…Ginger Wasabi Cookies and Duck Sauce PotatoesMy Profile

  11. Krista June 20, 2013 at 10:59 pm #

    These look delicious – trying them tomorrow. Just one question – is there an alternative to broiling at the end? Can I do them in a pan on the stove instead?

    • Vicky & Ruth June 21, 2013 at 6:55 am #

      Hi! Yes, you can do it over the stove instead. Just be very careful when transferring them to the pan, because they can fall apart while they’re very hot. Hope you enjoy them and please let us know if you have any more questions 🙂

  12. Lauren July 5, 2014 at 9:09 am #

    Just wanted to say that my boyfriend and I made this recipe last evening and it was fantastic! The almond milk + ground flax seed binder (I actually ended up using rice milk since that’s what I had on hand) was what made everything stick together and not crumble apart. Finally! Thank you for this recipe. It’s become a favorite!

    • Vicky & Ruth July 7, 2014 at 11:29 am #

      So glad you enjoyed it Lauren! Thank you for letting us know…we love to hear when people try our recipes! 🙂

  13. Lisa Magoulas August 4, 2014 at 12:23 pm #

    Vicky & Ruth,
    I’m with you on throwing in the towel on the veggie burger. I’ve tried so many times to put a burger together that doesn’t fall apart. I’m definitely going to give this recipe a try, once I can get my hands on tempeh. My local stores don’t carry it. I also love the photography, great job. Have an awesome week. Lisa
    Lisa Magoulas recently posted…Detoxing your homeMy Profile

    • Vicky & Ruth August 5, 2014 at 8:05 pm #

      Great! So glad we could help inspire you to try a home made veggie burger again.

  14. Bridgette September 12, 2014 at 7:39 pm #

    Just wanted to let you know that the Go Veggie Mozz is not vegan.

  15. JJ Kale August 23, 2016 at 8:48 pm #

    This recipe is awesome! Like you, I’ve tried to find the perfect veggie burger and have not succeeded… until now. This is now my go-to veggie burger. Thank you so much for sharing!

    • Vicky & Ruth September 1, 2016 at 8:27 pm #

      Thank you so much for taking the time to let us know how much you like our tempeh and black bean burger. We are so happy you are enjoying it!


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