This burger patty has a lot going on. Made primarily of tempeh and black beans, it's a little sweet, salty, spicy, savory, and bursting with umami from the nutritional yeast. Sandwiched between two crunchy English muffins, this burger is definitely unique!

Tempeh and Black Bean Burger [Vegan]

Serves

6 burgers

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Ingredients

For the Burgers:

  • 1 tablespoon neutral oil
  • 1 8-ounce package of tempeh, cut into 1/2-inch cubes
  • 1 15-ounce can black or kidney beans, drained and rinsed well, divided
  • 4 garlic cloves
  • 2 tablespoons nutritional yeast
  • 2 tablespoons reduced-sodium tamari
  • 1 teaspoon liquid smoke
  • 1/4 cup quick-cooking oatmeal
  • 1 onion, sliced thick into 6 rounds
  • 6 lettuce leaves
  • 6 English muffins, split and toasted

For the Jalapeño Aioli:

  • 1/2 cup cashews
  • 1 cup water
  • 1 jalapeño
  • 2 tablespoons unsweetened plain non-dairy milk
  • 2 teaspoons lime juice
  • Sea salt and fresh ground black pepper
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Preparation

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.
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