Tempeh Burger Recipe
The Best Tempeh Burgers. They taste incredible, and they don't fall apart! Packed with plant-based protein and easy to make. Freezer-friendly.
Servings: 2 people
Calories: 360kcal
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
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- 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.
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- 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).
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- 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
Calories: 360kcal | Carbohydrates: 35g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 280mg | Potassium: 1098mg | Fiber: 5g | Sugar: 8g | Vitamin A: 686IU | Vitamin C: 6mg | Calcium: 213mg | Iron: 6mg
