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.
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.
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 Burgers
Prep Time: 10 mins- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Entree
- Cuisine: Kosher / Vegan
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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.
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
- 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.
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!
★★★★★
Hindy says
This burger looks amazing!
Chanie@BusyInBrooklyn 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
Alison@AliBabka 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.
★★★★★
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