Sun-Dried Tomato Tempeh Burgers are packed with plant-based protein, vegan, and budget-friendly. You won't taste the tempeh! Kid-approved.
Tempeh is not everyone's favorite food. I get it! That's why I developed a foolproof method for cooking tempeh. This method removes the bitter aftertaste tempeh is known for. For this reason, I hope you will give this recipe a try before giving up on tempeh completely, or if you've never tried it.
I'm guessing you're also eyeing those crispy potatoes. The recipe for those are also on my blog under Crispy Roasted Potato Bites.
🍔 Why This Recipe Is Fabulous
- The ingredients are budget-friendly.
- The recipes uses pantry-friendly ingredients.
- Make these burgers in 35 minutes from start to finish.
- They hold together perfectly unlike many homemade vegan burgers.
- This recipe is very easy to follow. My teens make these often.
- You can freeze these burgers. I recommend doubling the recipe and freezing some for later.
📖 How to Make This Recipe
Foolproof Method for Cooking Tempeh
My foolproof method for cooking tempeh begins with simmering that nutty-tasting bean cake before using it in the recipe. This is the first step to removing that bitter flavor. The next step is to season the hell out of the tempeh. The sun-dried tomatoes and array of spices in this recipe takes care of that.
How to Make a Flax Egg
The flax egg serves as the binder for these vegan patties as there is no egg to do that job. They're easy to make. Just combine flaxseed meal and water. (The ratio of flaxseed meal to water is approximately 1:3.) Refrigerating the mixture for at least 10 minutes helps it set more quickly.
Process the Tempeh, Sun-Dried Tomatoes, and Seasonings
Break the simmered tempeh block into chunks small enough to fit into your food processor. Add the sun-dried tomatoes, garlic, chili powder, oregano, paprika, cumin, garlic powder, and onion powder. Pulse until the tempeh resembles ground meat.
Combine the Ingredients
Transfer the crumbled tempeh to a large bowl. Fold in the flax egg, breadcrumbs, tamari, and maple syrup. Season with salt.
How to Form the Burgers
I used one half cup measurement of batter for each patty. This makes about 4 medium burgers. For tempeh sliders, use about one-third cup for each slider.
Cook the Patties
For oil-free, simply bake the patties until golden brown. However, if you prefer your burgers a little more moist on the inside and crispy on the outside, I recommend pan frying them before baking.
👩🏼🌾 Ingredients & Nutrition
Ground flaxseed is recommend over whole flaxseed because the ground form is easier to digest. Whole flaxseed pass through your intestine mostly undigested, which means you won't get all the benefits. Flax eggs are made using ground flaxseed.
Flaxseed's health benefits come from the fact that it's high in fiber and omega-3 fatty acids, as well as phytochemicals called lignans. One tablespoon (7 grams) of ground flaxseed contains about 2 grams of polyunsaturated fatty acids (including the omega 3s), and 2 grams of fiber.
Sun dried tomatoes are tomatoes that have had most of their moisture removed through a days-long drying process. Besides extending their shelf-life, sun-drying tomatoes also concentrates their flavor, making them even more delicious.
Some brands of tempeh may include other grains such as brown rice, millet and other seeds, but many brands are gluten-free. Read the nutrition label to be sure.
👩🏽🍳 Made This Recipe?
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Sun-Dried Tomato Tempeh Burgers
- 8 ounces tempeh
- 1 ½ tablespoons flaxseed meal (ground flaxseed)
- ¼ cup sun-dried tomato halves preserved in oil
- 1 large garlic clove
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup breadcrumbs
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- Salt to taste
- Preheat the oven to 400˚F.
- Prepare Tempeh: Fill a medium saucepan with enough water to cover the tempeh by about 2-inches. Bring the water to a gentle boil. Add the tempeh and simmer for 10 minutes. Drain the tempeh and set aside to cool.
- Prepare Flax Egg: Meanwhile, in a small bowl, mix the flaxseed meal with 3 tablespoons warm water. Refrigerate for at least 10 minutes.
- Process Ingredients: Break the tempeh into about 4 pieces and transfer to a food processor. Add the sun-dried tomatoes, garlic, chili powder, oregano, smoked paprika, cumin, garlic powder, and onion powder. Process until the tempeh forms fine crumbles.
- Combine Ingredients: Transfer to a large bowl. Mix in the flax egg, breadcrumbs, tamari, and maple syrup. Add salt to taste.
- Bake Patties: Form four patties using one half cup measurement for each. (Optional: Add a little olive oil to a large non-stick skillet and cook the patties for about 3 minutes on each side, or until golden brown.) Place the patties onto a baking sheet and bake for 10 minutes. Flip them over and bake for about 5 minutes more, or until golden brown.
- For oil-free, avoid pan-frying the patties before baking.
- Freeze any remaining burgers.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.