Smoky Tempeh Burger Recipe with Black Beans and Mushrooms
This smoky tempeh burger recipe is the perfect recipe for vegan burgers for summer lunches and barbecues. We love to serve these tempeh burgers in a ciabatta bun with avocado, red onion, and tomato relish.
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If you’re tired of processed vegan burger patties then you need to try this smoky vegan tempeh burger recipe. They’re packed full of flavour with an umami taste thanks to the miso paste, onions, fresh herbs, and spices.
Made from a blend of mushrooms, tempeh and black beans, these vegan burgers are also high in vegan protein and full of fibre. To ensure they don’t fall apart from cooking, flaxseeds act as a vegan egg substitute to bind the ingredients together.
To make these tempeh burgers, simply fry the onions, garlic and mushrooms along with the miso paste and spices until brown.
Then, process the tempeh to break it down before adding the black beans, sweetcorn, mushroom mix and the remaining ingredients to a large bowl and mix until well combined.
Now it’s time to get your hands dirty as you shape your tempeh burger patties, dust them with flour and transfer them to the fridge for 30 minutes before cooking. It’s important to give them at least 30 minutes to firm up as this will help the patties keep their shape when cooked.
You can even make these tempeh burgers the day before you want to eat them.
Once your vegan burgers are fully cooked, load up your buns with avocado, lettuce, red onion, and tomato relish for a fantastic vegan BBQ treat!
Total Time: 1 hour 10 minutes
Prep Time: 20 minutes (+ 30 minutes chilling time)
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
- 0.125 0.125 Tbsp olive oil
- 0.125 0.125 red onion, diced
- 0.5 0.5 cloves of garlic, crushed
- 25 25 g chestnut baby button mushrooms, quartered
- 0.25 0.25 tsp smoked paprika
- 0.125 0.125 tsp cumin
- 0.03125 0.03125 tsp hot chilli powder
- 0.125 0.125 tsp miso paste
- 3.75 3.75 ml water
- 12.5 12.5 g tempeh
- 0.125 0.125 x 400g tin black beans
- 20.625 20.625 g sweetcorn
- 0.0625 0.0625 bunch fresh coriander (including stalks), roughly chopped
- Squeeze of lime
- 0.375 0.375 Tbsp flaxseed
- Plain flour, for dusting
- To serve:
- 0.75 0.75 vegan burger buns
- Avocado, sliced
- Red onion, thinly sliced
- Tomato relish or ketchup
- Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add the diced onion and crushed garlic and cook for 3-4 minutes. Add in the mushrooms and once they start browning and releasing a little water add in the spices, miso and water and cook for a further 5 minutes until most of the liquid has evaporated. Leave to cool.
- Cut the tempeh into cubes and place in a food processor, whizz until broken down a little – it should only take a few seconds. Add black beans, sweetcorn, coriander, cooled down mushroom mix, lime juice and 3 tablespoons of flaxseed. Season generously and mix everything together. Be careful not to over process as you want to retain a little texture.
- Transfer the mixture into a bowl, if it is a little too wet add in a small amount of flour and mix together.
- Dust a clean, flat surface with a little flour and divide the mixture into 6 equal size balls. Shape into patties and lightly dust each one with the flour. Pop onto a plate, cover and leave in the fridge for at least 30 minutes. You can leave these overnight and cook them the next day. The longer you leave them the more they will firm up.
- Preheat the oven to 180C. Place your patties on a piece of baking paper on a tray into the oven, brush a little olive oil on top and bake in the oven for 25-30 minutes – make sure to flip half way through cooking. Alternatively fry the patties in a pan over a low-medium heat for around 5-7 minutes on each side.
- Slice the burger buns in half, add in your patty and layer with lettuce, avocado, red onion, tomato relish and any toppings of your choice.
Want to try making more delicious vegan recipes with tempeh?
Check out these creative vegan tempeh recipes!