Sooooo…I planned to share this recipe last week, as in Tuesday of last week, then life happened. Oh well, better late than never! And believe me, with this hot weather and grilling season in full swing you are going to want to whip up a batch of these burgers.
The idea for there burgers came from a pop up vegan event I went to with a friend in February. I had the most amazing burger (and waited in line for almost an hour – totally worth it!). The next day I got to work on recreating it and I got pretty lucky the first time. What I love most about these burgers is the heartiness the tempeh adds to the patty. While I adore veggie burgers made out of beans, vegetables, and grains, they are often very light and the consistency doesn’t provide the satisfying chew that I crave when eating a burger. These bad boys deliver in both texture and flavor while also holding up well to grilling and many toppings! My favorite toppings are spicy cashew mayo and sweet relish + hot sauce, but feel free to try just about anything. The burgers in these photos are on a homemade sprouted sourdough bun with tahini dressing and kale. Still delicious. There are no wrong answers when it comes to decking out your burger!
Did you notice the super cute cutting board I photographed these on? It was an engagement gift from one of nick’s aunt’s and I’m obsessed! I’m actually thinking it will be a great way to plate some of the appetizers at our wedding. See, not only am I making my own wedding cake but I’m not leaning towards making most of the food as well. I sure hope my mom isn’t reading this…:)
Classic Tempeh Burgers
1 8oz block tempeh, cubed
2 cups cooked garbanzo beans
1/2 cup oat flour*
1/3 cup hemp seeds (or sunflower seeds)
2 chia eggs (2 Tbsp chia seeds + 1/3 c warm water mixed and set aside to gel)
1 tsp sea salt
1 1/2 tsp smoked paprika
1 tsp garlic
1 tsp onion powder
1/4 tsp turmeric (optional)
1/8 tsp cayenne pepper (optional)
*You can make your own oat flour by adding oats to a food processor or blender (1/2 heaping cup of oats = 1/2c flour). Simply blend until a flour consistency is achieved.
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- Put the tempeh in a food processor or blender and pulse until a crumbly consistency is achieved then empty into a large bowl. Repeat with the garbanzo beans.
- Put the hemp seeds in a food processor or blender and pulse until a flour consistency is achieved. Add to the bowl.
- Add the salt, cumin, smoked paprika, garlic powder, onion powder, turmeric, and cayenne to the bowl. Mix everything together.
- Mix in the chia eggs. As you mix, a dough should start to form. You know it is ready when you can press it into a ball and it holds together. If the dough is still crumbly, slowly add more water one Tbsp at a time.
- Form 8 even balls and gently press them into a patty, about 1 inch thick. Place on the parchment lined pan.
- Bake for 20 minutes, flip over and bake another 15-20 minutes.