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Tempeh & Black Bean Veggie Burger

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This vegan Tempeh and Black Bean Veggie burger is made with organic 3 grain tempeh and black beans. Quick, easy and ready in less than an hour.

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 (even black bean veggie burgers 😉 )

– 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 tempeh and black bean veggie burger 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 🙂

Enjoy!

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Tempeh & Black Bean Veggie Burgers

★★★★★ 4.9 from 7 reviews
  • Author: https://mayihavethatrecipe.com
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: sandwich
  • Method: stove top
  • Cuisine: Vegan
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Description

This vegan Tempeh and Black Bean Veggie burger is made with organic 3 grain tempeh and black beans. Quick, easy and ready in less than an hour.

Ingredients

  • 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
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cooked black beans
  • 2 medium scallions, sliced thin
  • 1/2 cup shredded vegan cheese ( we use GoVeggie! Mozzarella Style Vegan Shreds)
  • 3 tsp extra virgin olive oil

Instructions

  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!

Notes

IF YOU WOULD LIKE TO MAKE EXTRA BURGERS AND FREEZE THEM WE RECOMMEND FREEZING THEM ALREADY COOKED.

Nutrition

  • Serving Size: 1 burger - no bun
  • Calories: 296
  • Sugar: 6
  • Sodium: 550
  • Fat: 16
  • Saturated Fat: 6
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 9
  • Protein: 18
  • Cholesterol: 0

 

Vegan tempeh and black bean burger

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  1. Rocky says

    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!

    ★★★★★

    Reply

  5. Sina @ thekosherspoon says

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

    Reply

  6. betsy shipley says

    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

    Reply

  11. Krista says

    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?

    Reply

    • Vicky & Ruth says

      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 🙂

      Reply

  12. Lauren says

    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!

    ★★★★★

    Reply

  13. Lisa Magoulas says

    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

    Reply

  15. JJ Kale says

    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!

    ★★★★★

    Reply

  17. Caroline says

    I have been looking for my “go to” veggie burger for a long time and this is it! Make sure you “cook” the tempeh first in about 3 cups of water or broth for about 20 minutes – this makes an incredible difference. Then proceed with the recipe. I used 1 cup of leftover canned Krogers’ Spicy Black Beans. I didn’t use any oil except for spraying the baking sheet with Pam before cooking the burgers.

    ★★★★★

    Reply

  19. Marianna says

    Should you cook the tempeh first? This is my last attempt at a veggie burger. Every recipe I make breaks, Hoping this works..thanks

    Reply

    • Vicky & Ruth says

      Hi Cayla, the cheese in this recipe acts as a binder, you can use either:

      1. Flax egg (1 tbs ground flax mixed with 3 tbsp water) and some flour until it hold together.
      2. Mashed potatoes also may work as a binder. Boil 2 potatoes and mash them with some salt and olive oil.
      3. Vital Wheat Gluten is a good binder as well
      3. Use a real egg if you are not vegan

      Reply

  22. Linda says

    My husband and I both enjoy the flavor of these, but I cannot get them to stick together. I decided to revisit the comments section to see if anyone else had this problem and posted a tip, but it doesn’t look like it is an issue for others. Do you mash the black beans before adding them? We are not vegans but my husband has to watch his cholesterol so I may try subbing just the white of an egg for the flax seed + almond milk. Any other suggestions?

    ★★★★

    Reply

    • Vicky & Ruth says

      Hi Linda,
      Thank you for your comment. Sorry the recipe didn’t work out for you. Next time you make it, make sure to mash the ingredients with your hands really well, so they stick together. You can also mash the black beans before adding them to the mixture, but you’ll still have to mix everything together really well. Hope this helps! Please let us know if you have any more questions.

      Reply

  23. Angela says

    Definitely a hit. Husband and 3 kids asked for more. We used a homemade lentil tempeh and these were great. Very nice grilled flavor, and, with the addition of the vegan mozzarella, a sort of meatiness that is missing from other veggie burgers.

    Reply

  24. Ron Hoover says

    With regards to persistence in any topic, I am reminded of the Civil War general, Ulysses Grant whenever he repeatedly failed to win against the Rebels. He said to Abraham Lincoln, “I haven’t despaired of whipping them yet”. I will make the veggie burger soon. It sounds DELICIOUS!

    Reply
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