Smoky Tempeh Black Bean Burgers

It’s burger time! Introducing tempeh black bean burgers glazed with a sweet and spicy sauce. They’re incredibly moist, packed with textures, and don’t lack flavor. They’re topped with crunchy coconut bacon and drizzled with a creamy garlic-smoked paprika sauce! The addition of tempeh takes the protein content of these burgers to new highs.

What I had in mind while making these burgers was to use smoked salt to give them a smoky flavor. The thing is, it didn’t work. I would have to add a ton of salt to get the desired smokiness. So instead, I relied on smoked paprika and a touch of liquid smoke.

Regarding the toppings, I didn’t go overboard because 1) It doesn’t need it. These burgers are already packed with veggies, plus they are moist and super soft. Just a sprinkle (okay, more like a handful) of coconut bacon and the garlic tahini sauce on top make it perfect. Now I won’t judge if you sneak in a slice of tomato here and there. And 2) I didn’t want a foot-tall burger, just a delicious, juicy burger. Something simple, satisfying, and delicious.

It all starts with the veggies: onion, garlic, carrots, and red bell peppers. Sauté a few minutes and then combine with black beans, spices, oregano, tomato paste, and liquid smoke in the bowl of a food processor. I also added almond butter for more richness and almond flour to retain moisture and bend all the ingredients together. Oh, and a drizzle of maple syrup because everyone needs a little sweetness in their burgers.

After processing a few seconds, you should get a chunky purée. You don’t want to process too much to keep some beans whole. Once it’s done, it’s time to add the tempeh and process a few more seconds until just incorporated. Tempeh adds protein and more texture to the burgers.

Then you form patties and pan-fry for 3-5 minutes on each side. Since these burgers are soft and moist, they are delicate, so make sure your pan is non-stick and well-greased.

Last but not least, brush the burgers with an easy 4-ingredient sweet and spicy glaze and top with coconut (or eggplant) bacon! A few salad leaves and that garlic tahini sauce on top are all you need to finish these tempeh black bean burgers.

If you are into burgers, you will love these! They are super soft, smoky, and protein-packed. The addition of coconut bacon and a garlic tahini sauce takes them to the next level!

Let me know in the comments if you try this recipe!

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

Δ

Email

SAVE THIS!

I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Smoky Tempeh Black Bean Burgers

4.50 from 12 votes

Author: Thomas Pagot

Soft and moist veggie burgers with black beans and tempeh for a protein boost!

Print Pin Review Text Recipe

Prep Time : 30 minutes mins

Cook Time : 20 minutes mins

Resting Time : 1 hour hr

Total Time : 1 hour hr 50 minutes mins

Servings 3 Burgers

Calories 391 kcal

Ingredients

Burgers

• ▢ 1 tbsp (15 ml) oil
• ▢ 1 small onion diced
• ▢ 1 clove of garlic minced
• ▢ 1 carrot finely diced
• ▢ 1/2 red bell pepper diced
• ▢ 1 tsp (5 ml) soy sauce or 1/2 tsp salt
• ▢ 1 tbsp (15 ml) maple syrup
• ▢ 3 tbsp (25 g) almond flour
• ▢ 1 tbsp (15 g) tomato paste
• ▢ 1 tbsp (15 g) almond butter or peanut butter
• ▢ 1 15-ounce can (265 g) can cooked black beans about 1 and 1/2 cup drained
• ▢ 1/4 tsp ground cumin
• ▢ 1/2 tsp oregano
• ▢ 1/2 tsp smoked paprika
• ▢ 1/4 tsp liquid smoke
• ▢ 1 cup (100 g) chopped tempeh
• ▢ 2 tbsp (17 g) toasted pine nuts (optional)
• ▢ 1/4 cup (20 g) coconut bacon for topping (optional)

Sweet and Spicy Glaze

• ▢ 1 tbsp (15 ml) soy sauce
• ▢ 1 tbsp (15 ml) maple syrup
• ▢ 1/2 tsp sriracha
• ▢ 1 tsp (5 g) tomato paste

Garlic Sauce

• ▢ 2 tbsp (30 g) tahini
• ▢ 3 tbsp (45 ml) water
• ▢ 1/8 tsp salt
• ▢ 1 clove of garlic minced
• ▢ 1/8 tsp smoked paprika

Cook ModePrevent your screen from going dark

Instructions

 

Burgers

• Heat the oil in a large skillet over medium heat. Once hot, add onion and garlic. Cook for 3-5 minutes, stirring regularly, until onions start to brown.
• Next, add the diced carrot and red bell pepper. Drizzle the soy sauce and stir. Cook for another 6-8 minutes. Remove from heat and transfer to the bowl of a food processor.
• Add the soy sauce, maple syrup, almond flour, tomato paste, almond butter, cooked black beans, cumin, oregano, smoked paprika, and liquid smoke. Pulse for 5-7 seconds or until the black beans are roughly mashed. You don't want to process too much. Keep some beans whole.
• Then, add the tempeh and process for another 3 seconds until just incorporated.
• Transfer to a mixing bowl and stir in the toasted pine nuts. You can sub for crushed roasted cashews if you prefer. Nuts add a nice crunch.
• Using your hands, form 3 burger patties and place them on a plate lined with parchment paper. Chill in the refrigerator for 1 hour.
• Heat a tablespoon of oil in a large skillet over medium heat. Once hot, cook the burgers on each side for 3-5 minutes, until slightly brown. Use a large spatula to flip the burgers carefully, as they are soft they are delicate. Once cooked, brush the top and sides with the sweet & spicy glaze.
• To assemble: Toast your buns. Transfer the burger to a bun, and top it with 2 tbsp of coconut bacon and 2 tbsp of garlic sauce. Add your favorite toppings: salad, tomatoes, etc, and serve. You can also serve these "bunless" with a salad or green veggies on the side.

Sweet and Spicy Glaze

• In a small bowl, combine all the ingredients together.

Garlic Sauce

• Combine all the ingredients together in a small bowl. Adjust the consistency to your liking by adding more or less water.

Notes

If your burgers appear too soft or moist, add more almond or oat flour until you get a soft, non-sticky consistency.

Nutrition

Serving: 1 Burger | Calories: 391 kcal | Carbohydrates: 35.6 g | Protein: 20.1 g | Fat: 20.3 g | Fiber: 11.3 g | Sugar: 4.2 g

Course : Main Course

Cuisine : American

Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜