When mashed and mixed with other flavors it really creates a texture that is unmatched by beans or tofu alone. This tempeh burger is perfected by mixing black beans and tempeh and it’s baked, not fried. Pair with the homemade creamy dill sauce for the perfect flavor combo!

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

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To Make the Burgers:

  • 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

To Make the Cashew Dill Mayo:

  • 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)


To Make the Burgers:

  1. Preheat oven to 375°F and line a large baking sheet with parchment paper.
  2. Break tempeh into pieces and add to a food processor. Pulse 5-7 times to break up into small pieces. Transfer to a large bowl.
  3. Add black beans to the food processor and process until broken up into small pieces, transfer to the large bowl.
  4. Add onions and garlic to a large pan and sauté adding water 1-2 tablespoons at a time to prevent burning. Meanwhile, add the mushrooms to the food processor and pulse until broken into small pieces.
  5. Add the mushrooms, tamari, and thyme to the onion/garlic mixture and continue to sauté until the mushrooms begin releasing their juices.
  6. Add the mushroom mix to the large bowl along with all other ingredients. Try and hold back, or reserve, the mushroom liquid in the pan and set aside.
  7. Mash all the ingredients together using your hands (or a spoon). Add the mushroom liquid or water 1 tablespoon at a time if the mixture is too dry.
  8. Using a 1/2 cup measuring cup, scoop out the burger mix, roll into a ball and flatten on the pan. The burgers should be 3/4-1 inch thick.
  9. Bake for 20 minutes, flip and bake for another 15 minutes. The burgers are done when they are browned and are firm to touch. Let sit on the baking pan for 5 minutes before serving. Place the burger on a gluten-free bun, or serve in a salad. Garnish with your favorite burger fixings and the cashew dill mayo.

To Make the Cashew Dill Mayo:

  1. Add all ingredients, except dill, to a blender and blend until smooth. Add more water, 1 tablespoon at a time if the mixture is too thick.
  2. Add dill and pulse or blend briefly to incorporate dill.


Placing the baking sheet and burger patties in the freezer for about 20 minutes before baking will help them keep their shape. Likewise, place the bowl of burger mix in the freezer will make the forming process a little easier if the dough is too loose. These burgers freeze wonderfully too! Let them cool completely before adding them to a freezer-safe bag or container. Pop in the oven for reheating for a quick dinner,


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