vegetable diaries

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where’s the beef? and…

Posted by vegetablediaries on October 3, 2009

vegetable diaries' black bean and tempeh burger

vegetable diaries' black bean and tempeh burger

where’s the bun? here is just one of many ways to enjoy a meat-less, bun-less burger! i used black beans here but you can use whatever bean you prefer. as for the spices you can take out the dried basil and oregano and add BBQ seasoning, or whatever other spices you enjoy. i can imagine a blend of cumin, paprika, and coriander would make for a nice and spicy burger. lastly, you definitely want to get a blackened char on the patties. this will help you to flip the burger but it also makes it YUM. enjoy!

Black Bean Tempeh Burgers


15 oz. can black beans, rinsed and drained (you can use any kind of bean)
8 oz. package of tempeh
4 carrots, shredded
1 bunch of green scallions, chopped
8 tbsp more or less of tamari
1 tsp salt
fresh ground black pepper (i like a lot)
2 tbsp dried oregano
2 tbsp dried basil
½ tsp red chili flakes (or more)
2 or 3 tbsp water (more or less)


Once the black beans are rinsed and drained put them in a big bowl and mash. Next crumble the tempeh into small chunks with your hands and add to the beans. Add all of the remaining ingredients and combine well. I usually use my hands to get everything together. You can cook the burgers immediately, but you can also put the mixture in the fridge to marinade.

Heat your skillet to medium-high and add about 2 tbsp olive oil. The pan should be nice and hot. Next take about ½ cup of the burger mixture and create a patty with your hands. Cook for about 5-7 minutes on each side. The burgers should have a blackened char. Enjoy with lettuce and fresh tomatoes!

Serves 6

ed: i used 8 tbsp of San-J wheat-free organic tamari and did not find it to be salty. if you are concerned about the sodium, i recommend starting out with 4 or 5 tbsp of tamari and to taste as you go along. you can always add more tamari if you need it.

waiting for a mouth

waiting for a mouth

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