Tempeh and Black Bean Burger
[Vegan]

To Make the Jalapeño Aioli:

1. Combine the nuts and water in a small saucepan. Bring to boil and cook for 2 minutes. Remove from heat and set aside to soak for 30 minutes. Drain and rinse.
2. Grill the jalapeño in a grill pan over medium heat. Cook until soft and set aside until cool enough to handle. Remove the stem and seeds and chop.
3. Combine in a personal blender the cashews, non-dairy milk, and lime, and process until smooth. Add the jalapeño and blend until almost smooth. Add salt and black pepper to taste.

To Make the Burgers:

1. Heat the oil in a large skillet over medium heat. Add the tempeh and cook until golden, about 3 minutes. Stir in half of the beans, garlic and nutritional yeast. Cook for 2 more minutes. Stir in the tamari and liquid smoke. Remove from heat and stir in the oatmeal. Cool slightly.
2. Cook the onion in a grill pan over medium heat until soft, about 4 minutes per side. Cook at the same time as you are grilling the jalapeño.
3. Add the mixture to a food processor and process until fine but not into a paste. Add the remaining beans and pulse to combine, without breaking up the beans too much. Taste and adjust seasoning with salt and black pepper.
4. Form the mixture into 6 patties. Cook the burgers in a lightly oiled skillet over medium heat until golden and heated through, about 3 minutes per side.
5. Make the burgers by adding a lettuce leaf to a bottom of a muffin, adding a burger, a slice of grilled onion, and the aioli. Top with the other side of the English muffin and serve.