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You are here: Home » Sandwiches

Tempeh & Black Bean Burger

Jul 4, 2020 -May contain affiliate links

3.8K shares
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Jump to Recipe·Print Recipe· 4.4 from 12 reviews
Vegans can also enjoy a nice juicy burger. This recipe is made with organic 3 grain tempeh and black beans. Enjoy!

This Tempeh 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).

Side view of a black bean veggie 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!

How to Make the Best Black Bean Burger? A Step by Step Image Guide

Crumble tempeh with spices by hand

Crumbled tempeh and spices

Mash black beans by hand

Add regular or vegan cheese, scallion and either egg or flax egg

Shape and cook the black bean burgers. They can be made vegan or vegetarian.

Showing two black bean burgers, one vegan and one vegetarian

Serve these tempeh and black bean burgers with:

  • Pickled Onions
  • Romesco Sauce
  • Bravas Sauce
  • Tomatillo Salsa
  • Corn Salsa
  • Schug
  • Matbucha
  • Sweet Potato fries

Close up view of a tempeh and black bean veggie burger on a bun

Did you like our black bean burger recipe ?  Scroll down to the comments and leave us a rating! Did you love it? Share it or leave us a comment on Instagram, Twitter or Facebook! Wanna see more?  Subscribe to our blog and remember to follow us on Pinterest!

This post was originally published in May 2013 and updated in July 2020

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Vegans can also enjoy a nice juicy burger. This recipe is made with organic 3 grain tempeh and black beans. Enjoy!

Tempeh Black Bean Burgers


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 12 reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegetarian
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Description

This Tempeh 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).


Ingredients

Scale
  • 1 flax egg (1 tbsp ground flax seeds mixed in 3 tbsp of water) or 1 egg, beaten
  • 1-8oz package tempeh
  • 1 tsp smoked paprika
  • 1 tsp grilling or hamburger seasoning mix
  • ¼ tsp salt (or to taste)
  • ¼ tsp black pepper
  • 1 cup canned black beans
  • 2 medium scallions, sliced thin
  • ½ cup shredded vegan or dairy cheese 
  • 3 tsp extra virgin olive oil

Instructions

  1. Preheat the oven to 375F. Line a baking sheet with aluminum foil and spray it generously with cooking spray
  2. Combine the ground flax seeds and water in a small bowl or beat one egg. Set aside
  3. Crumble the tempeh  in a large bowl. Add the paprika, seasoning, salt and black pepper and toss gently.
  4. In a separate bowl, mash the black beans slightly, using you hands. See Note 2
  5. Add the mashed black beans, scallions, cheese and flax mixture (or egg) to the crumbled tempeh, and using your hands, mix it all the ingredients together until well combined ( make sure all the ingredients are well mashed, so the burger holds together)
  6. Divide the mixture in 4 pieces and shape each one into patties, about an inch thick
  7. 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 about 2 minutes per side, watching them carefully so they don't burn
  8. Serve on a bun with your favorite fixings... We love these with Home Made Hummus, Roasted Tomatillo Salsa or Romesco Sauce!

Notes

  1. IF YOU WOULD LIKE TO MAKE EXTRA BURGERS AND FREEZE THEM, WE RECOMMEND FREEZING THEM ALREADY COOKED.
  2. Mash the black bean burger ingredients by hand instead of using a food processor for a better burger texture.  The food processor will make the veggir burgers too mushy
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: sandwich
  • Method: oven
  • Cuisine: American

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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  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!

    Reply
  2. Hindy

    May 24, 2013 at 1:51 pm

    This burger looks amazing!

    Reply
    • Mary Suncin

      March 14, 2021 at 2:13 pm

      Hi, my name is Mary. I tried this recipe and was a hit with my non-vegan family. The burger seasoning gives it a smoked grilled tasted. Hopefully, you will like it as much as I did if you decide to give it a try. Usually, all of their recipe are tasty and delicious. It will literally have your guests asking for the recipe or ask what ingredients did you to make taste so good! Enjoy!

      Reply
      • Vicky and Ruth

        March 22, 2021 at 11:00 am

        Thank you Mary, so glad everyone enjoyed the black bean burgers!

        Reply
  3. Chanie@BusyInBrooklyn

    May 24, 2013 at 4:46 pm

    LOVE your bright and vibrant pictures!

    Reply
  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.

    Reply
  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!

    Reply
  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

    Reply
  7. Alison@AliBabka

    May 26, 2013 at 9:56 am

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

    Reply
  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.

    Reply
  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 🙂

    Reply
    • 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 🙂

      Reply
  10. Yosef - This American Bite

    May 30, 2013 at 10:19 am

    Looks like a delightful and filling burger!

    Reply
    • Vicky & Ruth

      May 30, 2013 at 7:23 pm

      Thank you

      Reply
  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?

    Reply
    • 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 🙂

      Reply
  12. Lauren

    July 05, 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!

    Reply
    • Vicky & Ruth

      July 07, 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! 🙂

      Reply
  13. Lisa Magoulas

    August 04, 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

    Reply
    • Vicky & Ruth

      August 05, 2014 at 8:05 pm

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

      Reply
  14. Bridgette

    September 12, 2014 at 7:39 pm

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

    Reply
    • Vicky & Ruth

      September 13, 2014 at 9:10 pm

      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

      Reply
  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!

    Reply
    • Vicky & Ruth

      September 01, 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!

      Reply
  16. Paige

    April 24, 2017 at 11:58 am

    Could I grill these?

    Reply
    • Vicky & Ruth

      April 24, 2017 at 12:29 pm

      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

      Reply
  17. Caroline

    August 15, 2017 at 8:43 pm

    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
    • Vicky & Ruth

      August 21, 2017 at 11:58 am

      That's a great suggestion. Thank you Caroline. We are so happy you enjoy our Tempeh and Black Bean Veggie Burgers.

      Reply
  18. M

    January 05, 2018 at 5:09 pm

    When you freeze them already cooked how would you heat them up?

    Reply
    • Vicky & Ruth

      January 10, 2018 at 1:28 pm

      Hi!
      Let them thaw, then warm them up in the oven at 350F for 10 to 15 minutes.

      Reply
  19. Marianna

    February 03, 2018 at 6:52 pm

    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

      February 06, 2018 at 4:51 am

      Hi Marianna,

      No need to cook the tempeh first. Hope this recipe works for you!

      Reply
  20. Cayla Whiteside

    March 14, 2018 at 6:02 pm

    Do you think these would this work without the shredded cheese?

    Reply
    • Vicky & Ruth

      March 14, 2018 at 9:22 pm

      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
      • Lorenza

        July 18, 2021 at 4:46 pm

        Personally I omitted it and used nutritional yeast and it tasted really good!

        Reply
  21. Jack Smith

    May 21, 2018 at 12:09 am

    I love tempeh!! Lightlife is the best I’ve got some in my fridge right now so i can’t wait to try these!

    Reply
    • Vicky & Ruth

      May 30, 2018 at 12:29 pm

      We do too! Hope you enjoy the recipe!

      Reply
  22. Linda

    June 26, 2018 at 2:20 pm

    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

      June 26, 2018 at 4:17 pm

      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
    • Lori

      August 06, 2019 at 5:04 pm

      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.

      Reply
  23. Angela

    July 11, 2018 at 6:24 pm

    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
    • Vicky & Ruth

      August 02, 2018 at 4:53 pm

      Awesome!

      Reply
  24. Ron Hoover

    April 20, 2019 at 2:01 pm

    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
    • Vicky & Ruth

      April 21, 2019 at 11:57 pm

      Haha love that!! Hope you enjoy it 🙂

      Reply
  25. Bailey

    August 25, 2019 at 10:10 pm

    Taste is okay. They do not stay together AT ALL. Not a repeat recipe for us. Followed the ingredients and instructions exactly.

    Reply
  26. Jessica Cecilia

    December 14, 2019 at 6:09 am

    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

    Reply
  27. Lois Friedman

    February 23, 2020 at 9:36 am

    Love your site and am thrilled that I found it. Keep the good recipes coming 🙂

    Reply
  28. Jean

    March 01, 2020 at 6:47 pm

    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.

    Reply
    • Vicky & Ruth

      March 04, 2020 at 7:53 pm

      Thank you do much Jean! So glad you and your family enjoyed it!

      Reply
  29. Kathy Stanford

    September 01, 2020 at 10:11 am

    I made these last night & used mashed Navy beans, that I had from a previous dish, instead of Black beans. I steamed my Tempeh 10 minutes first and decided to add 2 eggs. The ones I have are small. I pan cooked them, about 5 min on each side, roughly 2 T of oil in the pan. They came out great! We loved them! I put some Cheddar on top too. Yum!

    Reply
    • Vicky & Ruth

      September 01, 2020 at 11:36 am

      Thank you for sharing Kathy. We love to see how our readers adapt our recipes!

      Reply
  30. june

    September 11, 2020 at 1:25 pm

    I have not made this recipe as yet. I am thanking you for posting a recipe using Tempeh.

    Have not come across any recipes using this ingredient

    Reply
  31. Lorenza

    July 18, 2021 at 4:52 pm

    I made this recipe and it tastes delicious! I was missing a few things so I replaced the vegan cheese with nutritional yeast and the scallions with picked cucumbers sliced very thin. I omitted the oil - trying to cut fats -and I put some soy sauce instead. It is a great recipe even with all those replacements it was delish. I also made 5 burgers so they were a bit more thin and crisp because I like it more. Anyways thanks for this!
    I will definitely make them again!

    Reply
    • Vicky and Ruth

      August 29, 2021 at 9:49 pm

      Great! Thank you for sharing!

      Reply
  32. Thomas

    October 30, 2021 at 11:05 pm

    I'm not a vegetarian, but am focused on prebiotics to address some gut issues. I made this (plus a slice of bacon) and it was pretty good. I never thought I'd eat a plant based burger, but as long as there are no delusions this is an imitation burger, it does have a nice flavor profile.

    Reply
    • Vicky and Ruth

      November 03, 2021 at 3:04 pm

      Ha, Ha! It's a black bean burger not pretending to be anything else. Thank you for sharing!

      Reply
  33. Eva

    June 27, 2023 at 2:05 am

    Unless you are a crocodile how do you get that blackbean-tempeh burger into your mouth? Maybe open-face with the burger half as thick?

    Reply

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Primary Sidebar

Vegans can also enjoy a nice juicy burger. This recipe is made with organic 3 grain tempeh and black beans. Enjoy!
Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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Vegans can also enjoy a nice juicy burger. This recipe is made with organic 3 grain tempeh and black beans. Enjoy!
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