The EPIC Kidney Bean Tempeh Burger

I must admit this Tempeh Burger took me a while to get right. However, I will say the wait was totally worth it! I am all about a delicious burger but I always feel like veggie patties can fall a bit short. Any one else with me here? The ones that I’ve made on my own have been a little too mushy. So I decided to incorporate my favorite vegetarian ingredient, Tempeh for added texture in this tempeh burger.

Below you can find the additional science backed benefits of Tempeh and where it actually comes from. Recipe is located at the bottom!

Pictured above is what is known as Tempeh (temp-aye, at least that’s how I pronounce it).

What Is Tempeh?

Tempeh is a soy product, and what I like to call the cousin to Tofu. However, the two have very different processing methods, and their taste/texture are completely opposite. Tempeh contains the entire soybean and undergoes fermentation creating the firm block you will find in any grocery store.

Fermentation of tempeh is what reduces the phytic acid in the soy allowing for the body to readily absorb the minerals soy can provide. To be specific, you can find high amounts of Manganese, Phosphorous, & Riboflavin (Vitamin B2) among other vitamins and minerals. Overall, the minimal processing and fermentation allows for a higher protein, fiber, and vitamin content compared to tofu. Making it an ideal ingredient for this tempeh burger recipe.

Flavor & Texture:

Tempeh has a tendency to be more nutty and earthy tasting compared to tofu. Let’s be real tofu doesn’t taste like anything and takes forever to prepare. This is why I’m not a huge tofu maker myself!

The texture is the best part about tempeh, it can withstand some serious cooking. All the while absorbing marinades or any spices so well! Those of you who may be vegetarian or vegan this is a great alternative if you are longing for a thicker consistency in the protein department.

So let’s get to cooking!

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EPIC Kidney Bean Tempeh Burgers

Best textured vegetarian burger patties you will EVER make!

Course Main Course

Cuisine American

Keyword vegan, vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Author Camilla Ahlqvist

Ingredients

• 8 oz Tempeh (typically 1 full package)
• 1 Can Red Kidney Beans (can also use black beans)
• 6 small sun dried tomatoes in olive oil (lay on paper towel to get excess olive oil)
• 2 Tbsp Sunflower Seeds
• 2 whole Pressed Garlic
• 1/4 C Almond Flour
• 1/2 Yellow or Red Onion (whichever you have on hand or prefer)
• 1 tsp Paprika
• 1/2 tsp Cumin
• 1/2 tsp Oregano
• pinch chili powder (optional)
• Salt & pepper (to own taste preferences)

Instructions

1. Empty and rinse can of beans

2. pour onto a double layer of paper towels and dry off as well as you can (this prevents excess liquid)

3. In a food processor or blender add all ingredients except Tempeh.

4. Blend for no more than 1 minute, there should still be some whole pieces of beans.

5. Cut tempeh in to thick 2 inch squares & add to food processor/blender.

6. Blend again for no more than 1 minute, you want to still have pieces of the tempeh to be seen in the "meat"

7. Heat a skillet on medium to high heat. While you're waiting for the pan to heat up form FOUR patties with your hands. 

8. Add avocado oil or cooking oil of choice to the pan and place each patty into the oil. Let sit for 3-5 minutes or until browned on the bottom. 

9. Flip patties and cook an additional 3-5 minutes. These can occasionally fall apart when flipping however they are easily pushed back together when this occurs.

10. Serve on sprouted burger buns and add any additional veggies you want!