This Tempeh Black Bean Veggie Burger recipe can be made vegan or vegetarian, and it works beautifully both ways. It’s filling, nutritious and high in protein (18 grams per burger).
Every summer we try to come up with a new veggie burger recipe. Even though we eat veggie burgers all year long, summer seems to be the time to create veggie burgers, because non-meat eaters deserve a tasty meal when going to barbecues and summer gatherings!
Why we love this black bean burger recipe
All you need is a handful of ingredients, and it’s easy to prepare! No complicated process, no food processor. All you need is one bowl and a baking sheet.
This black bean burger recipe can be made vegan or vegetarian, and it works beautifully both ways. It’s filling, nutritious and high in protein (18 grams per burger) thanks to the tempeh and the black beans.
What’s in our tempeh black bean burger recipe?
- Canned black beans: They provide protein, fiber, and great texture. Mashing the by hand before mixing in the rest of the ingredients will give this veggie burger a better texture.
- Tempeh: A great source of protein, and also texture!
- Scallions: For that extra punch of flavor
- Cheese: Dairy or vegan, to hold it all together and to provide richness
- Egg or flax egg: To hold the veggie burger ingredients together
- Seasonings: To provide flavor. Be sure to use the hamburger or grilling seasoning. It gives this veggie burger a great “grilled” kind of flavor!
Tempeh & Black Bean Veggie Burgers
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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Pin RecipeDescription
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
- 1–8oz package tempeh
- 1 tsp smoked paprika
- 1 tsp grilling or hamburger seasoning mix
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg or one flax egg (1 tbsp ground flax seeds mixed in 3 tbsp unsweetened almond milk or water)
- 1 cup cooked black beans
- 2 medium scallions, sliced thin
- 1/2 cup shredded vegan cheese
- 3 tsp extra virgin olive oil
Instructions
- Preheat oven to 375F. Line a baking sheet aluminum foil and spray it generously with cooking spray.
- Combine ground flax seeds and almond milk or water in a small bowl. Set aside
- Crumble tempeh in a large bowl. Add Paprika, hamburger seasoning, salt and black pepper and toss gently
- 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)
- Divide the mixture in 4 pieces and shape each one into patties, about an inch thick
- 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
- 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
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!
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Hindy says
This burger looks amazing!
[email protected] says
LOVE your bright and vibrant pictures!
Ronnie Fein says
Me too! Always searching for the ultimate veggie burger. This sounds terrific. And looks great.
Sina @ thekosherspoon says
So perfect for meatless dinner nights! I’ve made veggie burgers with beans as well and it turned out great!
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
[email protected] says
So pretty! Those sprouts add such a unique and tasty addition to the burger!
Tamar Genger @joyofkosher says
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.
Katie @ Produce on Parade says
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 🙂
Vicky & Ruth says
Thanks!!! This one is super easy to make. Sometimes, keeping it simple is the best way to go! Enjoy 🙂
Yosef - This American Bite says
Looks like a delightful and filling burger!
Vicky & Ruth says
Thank you
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?
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 🙂
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!
★★★★★
Vicky & Ruth says
So glad you enjoyed it Lauren! Thank you for letting us know…we love to hear when people try our recipes! 🙂
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
Vicky & Ruth says
Great! So glad we could help inspire you to try a home made veggie burger again.
Bridgette says
Just wanted to let you know that the Go Veggie Mozz is not vegan.
Vicky & Ruth says
Hi! Thank you for your comment. Go Veggie! has a line of dairy free and vegan cream cheese alternatives and shreds. You can find more information at http://goveggiefoods.com/products
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!
★★★★★
Vicky & Ruth says
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!
Paige says
Could I grill these?
Vicky & Ruth says
Hi Paige, great question! We never tried to cook our vegan tempeh and black bean burgers on the grill. We would suggest freezing them first and placing them in a grilling basket like this one https://www.amazon.com/WolfWise-Portable-Grilling-Stainless-Removable/dp/B01MRZEJDS/ref=sr_1_6?ie=UTF8&qid=1493051071&sr=8-6&keywords=grilling+vegetable+grid. If you try it we are curious to know if they hold their shape. Let us know! Thanks
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.
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Vicky & Ruth says
That’s a great suggestion. Thank you Caroline. We are so happy you enjoy our Tempeh and Black Bean Veggie Burgers.
M says
When you freeze them already cooked how would you heat them up?
Vicky & Ruth says
Hi!
Let them thaw, then warm them up in the oven at 350F for 10 to 15 minutes.
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
Vicky & Ruth says
Hi Marianna,
No need to cook the tempeh first. Hope this recipe works for you!
Cayla Whiteside says
Do you think these would this work without the shredded cheese?
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
Jack Smith says
I love tempeh!! Lightlife is the best I’ve got some in my fridge right now so i can’t wait to try these!
★★★★★
Vicky & Ruth says
We do too! Hope you enjoy the recipe!
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?
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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.
Lori says
I had the exact same problem. I think the directions need to say to mash the black beans first, then mash all together. I was lucky to get them onto the cookie sheet without falling apart. They are in the oven right now so anxious to see how they taste.
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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.
Vicky & Ruth says
Awesome!
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!
Vicky & Ruth says
Haha love that!! Hope you enjoy it 🙂
Bailey says
Taste is okay. They do not stay together AT ALL. Not a repeat recipe for us. Followed the ingredients and instructions exactly.
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Jessica Cecilia says
Thank you for sharing this recipe. A recipe very interesting to try. I will tell mom to try this recipe. I’ll wait for your next recipe
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Lois Friedman says
Love your site and am thrilled that I found it. Keep the good recipes coming 🙂
Jean says
My family thought this was delicious, and my nonvegetarian hamburger loving husband was a sceptic. Now I’m craving them. First attempt at veggie burgers. Kind of fell apart but it didn’t matter they were so good. Served it with your sweet potato fries recipe which also was great. Thanks.
★★★★★
Vicky & Ruth says
Thank you do much Jean! So glad you and your family enjoyed it!