Meaty-Style Tempeh & Black Bean Veggie Burgers
These vibrant veggie burgers have a classic savoury flavour and hold together beautifully without going mushy. Choose either tofu or tempeh depending on your preference—both provide structure and protein. Beetroot powder gives a rich, pink-in-the-middle appearance, while toasted seeds, black beans, and simple seasonings make these taste like a proper burger.
Takes 25 minutes
Serves 4
Ingredients
Choose one:
- 300 g tempeh or firm tofu
Burger base:
- 50 g ½ cup rolled oats
- 75 g ½ cup sunflower seeds or pumpkin seeds
- 1 small onion
- 2 cloves of garlic
- 1 × 400g tin black beans drained and well dried
- 2 teaspoons beetroot powder
- 2 tablespoons tamari or soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil plus extra for cooking
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
To serve (optional):
- 4 burger buns
- Tomato ketchup
- Plant-based mayonnaise
- Gherkins
- 2 fresh tomatoes sliced
- Lettuce leaves
Instructions
Blend the burger mix:
- Add the oats and sunflower seeds to a food processor and blend until they form a fine powder. Roughly chop the onion and garlic, then add to the processor along with the tempeh or tofu, black beans, beetroot powder, tamari, balsamic vinegar, olive oil, smoked paprika, cumin, salt, and pepper. Blitz until the mixture just comes together into a thick, uniform paste—avoid over-processing.
Taste and adjust seasoning:
- Taste the mixture and adjust if needed with more salt, pepper, or tamari.
Rest the mixture:
- Transfer to a bowl and let it rest for 5 minutes to firm up slightly.
Shape the burgers:
- Divide the mixture into 4–6 even portions and shape into burger patties using your hands.
Cook the burgers:
- Pan-fry in a little oil over medium heat for 3–4 minutes on each side, until golden and heated through. Alternatively, bake at 180°C (fan 160°C / gas mark 4 / 356°F) for 20 minutes, flipping halfway.
Serve:
- Serve in buns with ketchup, plant-based mayo, tomato slices, lettuce, and gherkins—or your favourite toppings.
