Tempeh and Black Bean Burger
This Tempeh and Black Bean Burger is a hearty, high-protein vegan burger made with wholesome tempeh, black beans, rolled oats and aromatic herbs and spices. Crispy on the outside and tender on the inside, it's packed with bold savoury flavour and is perfect for lunch, dinner, meal prep or a family barbecue. Easy to make, nutritious and completely plant-based, it's a delicious homemade alternative to traditional burgers. 🍔🌱
Equipment
- 1 Large Mixing Bowl Provides ample space to combine all ingredients evenly without making a mess.
- 1 Food Processor Helps break down the tempeh and beans while maintaining a slightly chunky texture that creates a satisfying bite.
- 1 Small Mixing Bowl Ideal for preparing the flaxseed mixture before adding it to the burger ingredients.
- 3 Measuring Cups Ensure consistent ingredient quantities for reliable results every time.
- 2 Measuring Spoons Help portion herbs and spices accurately to ensure balanced flavour.
- 1 Sharp Chef’s Knife Makes chopping onions, peppers, herbs and garlic quick, safe and precise.
- 1 Chopping Board Provides a sturdy surface for preparing fresh ingredients.
- 1 Wooden Spoon or Silicone Spatula: Perfect for gently mixing the burger mixture without overworking it.
- 1 Large Non-Stick Frying Pan Or Skillet Allows the burgers to cook evenly while developing a delicious golden crust.
- 1 Fish Slice Or Wide Spatula Makes flipping the burgers easy without breaking them.
- 1 Baking Tray (Optional) Useful if you prefer to bake the burgers rather than pan-fry them.
- 1 Wire Cooling Rack Allows cooked burgers to rest briefly while maintaining their crisp exterior.
Ingredients
- 225 g Tempeh: The star ingredient in every Tempeh and Black Bean Burger
- 1x400 g Tin Black Beans: Adds a creamy texture while helping bind the burgers naturally.
- ¾ Cup 70g Rolled Oats: Acts as a natural binder
- 1 Small Onion: Finely chopped onion provides natural sweetness.
- 3 Cloves Garlic: Complements the earthy flavours of the beans and tempeh perfectly.
- 1 Small Red Bell Pepper: Adds colour
- ¼ Cup Fresh Coriander or Parsley: Brings freshness and brightness that balances the rich savoury ingredients.
- 1 Tablespoon Ground Flaxseed: When mixed with water it forms a natural vegan binding agent that replaces eggs.
- 1 Teaspoon Smoked Paprika: Gives the Tempeh and Black Bean Burger its irresistible smoky flavour.
- 1 Teaspoon Ground Cumin: Adds warm earthy notes that pair beautifully with black beans.
- ½ Teaspoon Chilli Powder: Introduces a gentle kick of heat. Adjust according to your preferred spice level.
- 1 Teaspoon Dried Oregano: Adds fragrant herbal notes that enhance every bite.
- 1 Teaspoon Soy Sauce or Tamari: Provides rich umami flavour while naturally seasoning the burger mixture.
- 2 Teaspoons Tomato Purée: Intensifies the savoury flavour and contributes moisture.
- 2 Teaspoons Olive Oil: Used to lightly fry the burgers until golden.
- ½ Teaspoon Sea Salt: Enhances every ingredient without overpowering the natural flavours.
- ½ Teaspoon Freshly Ground Black Pepper: Adds gentle warmth and depth.
🥬 Optional Burger Toppings
- 4-6 Burger Buns lightly toasted
- 4–6 Lettuce Leaves
- 1 Large Tomato sliced
- 1 Small Red Onion sliced into rings
- 1 Avocado sliced
- 4–6 Slices Vegan Cheese
- ½ Cup Pickled Gherkins sliced
- ¼ Cup Vegan Mayonnaise
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Tomato Ketchup
- 1–2 Fresh Jalapeños sliced (optional)
- ½ Cup Caramelised Onions
- A Handful Of Rocket Leaves
Instructions
🥣 Step 1: Prepare The Tempeh
- Cut the tempeh into small cubes.
- Place it in a steamer basket over simmering water.
- Steam for 8–10 minutes.
- Allow it to cool slightly before using.
- Steaming helps soften the tempeh and removes any slight bitterness, allowing it to absorb the seasonings more effectively.
🫘 Step 2: Prepare The Black Beans
- Drain and rinse the cooked black beans thoroughly.
- Pat them dry with kitchen paper to remove excess moisture.
- Place them into a large mixing bowl.
- Mash roughly with a fork or potato masher, leaving some whole beans for texture.
Avoid turning the beans into a completely smooth purée. A slightly chunky mixture gives the burgers a much better bite.
🥬 Step 3: Prepare The Vegetables
- Finely dice the onion.
- Chop the red pepper into very small cubes.
- Mince the garlic.
- Finely chop the fresh parsley or coriander.
Smaller pieces distribute more evenly throughout the burger mixture and help the patties hold together.
🌱 Step 4: Prepare The Flax Egg
- Combine: 1 tablespoon ground flaxseed and 3 tablespoons water
- Stir well.
- Leave to stand for 5–10 minutes until thick and gel-like.
This simple mixture works as an excellent vegan binder.
⚙️ Step 5: Blend The Main Ingredients
Add the following to a food processor:
- Steamed tempeh
- Mashed black beans
- Onion
- Garlic
- Red pepper
- Rolled oats
- Tomato purée
- Soy sauce or tamari
- Smoked paprika
- Ground cumin
- Chilli powder
- Dried oregano
- Salt
- Black pepper
- Prepared flax egg
- Pulse several times until the mixture comes together.
Do not over-process. The mixture should still have some texture rather than becoming completely smooth.
🥄 Step 6: Test The Mixture
- Scoop up a small handful.
- Press it together gently.
- If it holds its shape, it is ready.
- If it feels too wet:
- Add a little more rolled oats.
- If it feels too dry:
- Add a teaspoon of water or a splash of soy sauce.
🍔 Step 7: Shape The Burgers
- Divide the mixture evenly.
- Shape into 4–6 burger patties, approximately 2cm thick.
- Press gently around the edges to prevent cracking.
Place the patties onto a tray lined with baking paper.
❄️ Step 8: Chill Before Cooking
- Refrigerate the patties for 20–30 minutes.
🔥 Step 9: Cook The Burgers
- Heat a large non-stick frying pan over medium heat.
- Add a little olive oil.
Cook each burger:
- 5–6 minutes on the first side.
- Carefully flip.
- Cook another 5–6 minutes.
The burgers should become:
- Beautifully golden
- Crisp around the edges
- Heated all the way through
Avoid flipping repeatedly, as this can cause them to break.
🔥 Alternative Baking Method
If you prefer baking:
- Preheat oven to 200°C (180°C fan).
- Place burgers onto a lined baking tray.
- Lightly brush both sides with olive oil.
- Bake for 15 minutes.
- Carefully turn them over.
- Bake for another 10–15 minutes until golden.
🍽️ Step 10: Assemble Your Burger
- Toast your burger buns lightly.
Layer with:
- Lettuce
- Tomato slices
- Burger
- Vegan cheese (optional)
- Caramelised onions
- Avocado
- Pickles
- Burger sauce
- Fresh herbs
- Finish with the top bun and serve immediately.
Notes
- Steam the tempeh before mixing to reduce any bitterness and improve its ability to absorb the seasonings.
- Drain and dry the black beans thoroughly to prevent the burger mixture from becoming too wet.
- Pulse the ingredients in a food processor just until combined. Over-processing can result in a soft, pasty texture.
- If the mixture feels sticky or too wet, gradually add a little more rolled oats until it is easy to shape.
- Chilling the patties for 20–30 minutes before cooking helps them hold together and develop a crisp exterior.
- Cook over medium heat to ensure the burgers cook evenly without burning on the outside.
- Flip the burgers only once during cooking to prevent them from breaking apart.
- Toast the burger buns for extra flavour and to stop them from becoming soggy from the toppings.
- Feel free to customise the seasoning with your favourite herbs or spices, such as smoked chilli flakes, coriander or chipotle powder.
- These burgers are perfect for meal prep and can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a gluten-free version, use certified gluten-free oats and tamari instead of regular soy sauce.
- Nutritional values are approximate and may vary depending on the specific ingredients and toppings used.