Tempeh Black Bean Burgers With Creamy Dill Sauce [Vegan, Gluten-Free]

• 1 8-ounce package tempeh
• 1 cup cooked or canned black beans
• 1 small yellow onion, small diced
• 3 cloves garlic, minced
• 2 cups Cremini mushrooms, cleaned and stems removed
• 2 tablespoons tamari
• 2 teaspoons dried thyme
• 4 tablespoons buckwheat flour (brown rice flour will work too)
• 2 tablespoons nutritional yeast
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• Water if needed
• 1 cup raw cashews (soaked for at least 2 hours)
• 2 tablespoons lemon juice
• 1/4 cup fresh dill or 1 tablespoon dried dill
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/3-1/2 cup water (plus more to reach desired consistency)

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