The Best Tempeh Burgers that hold together so well, you can bake, pan-fry, air-fry, or even grill them! Plus, they're packed with plant-based protein, vegan, and budget-friendly. These are hands-down the tastiest tempeh burgers you will ever eat, and they're so easy to make!
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 the potatoes is on my blog under Crispy Roasted Potato Bites.
For more delicious tempeh recipes, try my Tempeh Lentil Stew with Potatoes and this High-protein Plant-Based Tempeh Sandwich.
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👩🏼🌾 Ingredients
- Tempeh
- Flaxseed Meal
- Sundried tomatoes
- Garlic
- Seasonings
- Breadcrumbs
- Tamari or soy sauce
- Maple syrup
🍔 Why This Recipe Is Fabulous
- These tempeh burgers are packed with plant-based protein.
- The ingredients are budget and pantry-friendly.
- 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.
- You can freeze these burgers. I recommend doubling the recipe and freezing some for later.
📖 How to Make the Best Tempeh Burgers
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Simmer the tempeh for 10 minutes. This step is optional, but highly effective at removing any bitter flavor.
Step 2. Make the flax egg: Combine flaxseed meal and water. Refrigerate the mixture for at least 10 minutes.
Step 3. Pulse: 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. Transfer the crumbled tempeh to a large bowl. Fold in the flax egg, breadcrumbs, tamari, and maple syrup. Season with salt.
Step 5. Form four patties using one half-cup measurement for each. Place the patties onto a baking sheet and bake at 400ºF for 10 minutes. Flip them over and bake for about 5 minutes more or until golden brown.
💡 Expert Tips
- For sliders: 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.
- For oil-free, simply bake the patties until golden brown. However, if you prefer your burgers a little moister on the inside and crispy on the outside, I recommend pan-frying them before baking. (Instructions in the recipe card).
- Storage: Refrigerate tempeh burgers in an airtight container for up to 5 days. Or freeze them in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
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.
Simmer the tempeh for 10 minutes before using it in a recipe. This is the first step to removing any 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 take care of that.
The flax egg serves as the binder for these vegan patties as there is no egg to do that job. 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.
🍽 Related Recipes
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📖 Recipe
Tempeh Burger Recipe
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Ingredients
- 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
Instructions
- 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.
Notes
-
- For sliders: One half-cup measurement of batter for each patty makes about 4 medium burgers. For tempeh sliders, use about one-third cup for each slider.
-
- For oil-free, simply bake the patties until golden brown. However, if you prefer your burgers a little moister on the inside and crispy on the outside, I recommend pan-frying them before baking. (Instructions in the recipe card).
-
- Storage: Refrigerate tempeh burgers in an airtight container for up to 5 days. Or freeze them in a freezer-safe container for up to 3 months.
Nutrition
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.
Britney says
I hadn't tried tempah before and randomly bought a pack to try it out. I wasn't sure what to expect but this recipe was so good! They remind me a little bit of falafel, so I think next time I might crumble some up in a wrap with veg and tzatziki. This is the 4th recipe I've tried from you, I'm not vegan but have really been enjoying your recipes. Thank you !
Nisha Melvani, RDN says
So happy to read that you are enjoying my vegan recipes, especially this tempeh one! Thank you for trying them and commenting. Have a great day.
Sunshine says
May I ask what brand of breadcrumbs you use? I haven’t found any made from whole wheat or brown rice that didn’t also contain ingredients such as oil, sugar or salt.
Nisha Melvani, RDN says
Hard to find. My local store sold a refrigerated brand with no additional ingredients0 juts whole wheat breadcrumbs.
Lara Pellegrin says
Can I use pysillum husk instead of flex meal? Thanks
Nisha Melvani, RDN says
Yes, that should work with psyllium powder.
Maribeth Abrams says
Thinking about making these but need to convert to oil-free. Is it possible to use sundried tomatoes NOT packed in oil? I'm not as concerned about taste as I am about them holding together. Is the oil from the sundried tomatoes required for texture and to keep them held together?
Nisha Melvani, RDN says
You. an use the oil-free type. The burgers will still hold with the flax egg.
sophie mayo says
Love this recipe! Super flavorful... made it with baked potatoes and swiss rainbow chard, delish!
Nisha Melvani, RDN says
Sounds like a delicious combination!
Jen P. says
These were great! I normally only like tempeh bacon so I was a bit apprehensive but they were delicious and easy for a quick meal. Subbed soy for tamari.
Nisha Melvani, RDN says
So glad you enjoyed these burgers! Thank you.
Amy McCarrell says
Hi I only have fire roasted tomatoes or tomato paste in my pantry. Would it hurt to use one of these instead of I sun dried tomatoes?
Nisha Melvani, RDN says
I would use 1/4 cup tomato paste instead.
Shelley says
Thank you for the nice recipe. The tempeh burgers taste really yummy!
I enjoyed it with some avocados, cucumbers, tomatoes and lettuce... this make a complete easy weeknight meals.
Nisha Melvani says
I'm so glad you enjoyed them. Thanks for leaving a comment. Have a great weekend.
Susan K says
Great, easy weeknight menu! These are really flavorful with a good texture. My kids love them with buns and burger toppings. I like them as is.
Nisha Melvani says
Susan, I'm so happy your kids enjoyed it. Thanks for leaving a comment.
Courtney Allison Infascelli says
What sauce would you recommend with these?
Nisha Melvani, RDN says
https://cookingforpeanuts.com/spiced-yogurt-sauce/
https://cookingforpeanuts.com/healthy-chipotle-dressing/
https://cookingforpeanuts.com/easy-falafel-sauce-recipes/
https://cookingforpeanuts.com/chipotle-sauce/
Courtney Allison Infascelli says
Thank you!!!