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    Home » Recipes

    Smoky Tempeh Black Bean Burgers

    By: Thomas Published: 24 Jan, 18 Updated: 19 Aug, 21 38 Comments

    RecipePrintComments
    Smoky Tempeh Black Bean Burgers
    Smoky Tempeh Black Bean Burgers

    It's burger time!

    What we have here is a tempeh and black bean burger glazed with a sweet and spicy sauce. It's incredibly moist, packed with textures and doesn't lack flavor. It's 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 it 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 makes 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.

    Smoky Tempeh Black Bean Burgers

    It all starts with the veggies: onion, garlic, carrots, and red bell peppers. Sautée 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 everone needs a little sweetness in their burgers.

    Smoky Tempeh Black Bean 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 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.

    Smoky Tempeh Black Bean Burgers

    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 is all you need to finish these burgers.

    Smoky Tempeh Black Bean Burgers
    Smoky 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!

    Smoky Tempeh Black Bean Burgers
    Smoky Tempeh Black Bean Burgers

    Smoky Tempeh Black Bean Burgers

    Author: Thomas
    Soft and moist veggie burgers with black beans and tempeh for a protein boost!
    4.8 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Course Main Course
    Servings 3 Burgers
    Calories 391 kcal
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    Ingredients
     
     

    Burgers

    • 1 tablespoon oil
    • 1 small onion diced
    • 1 clove of garlic minced
    • 1 carrot finely diced
    • ½ red bell pepper diced
    • 1 teaspoon soy sauce or ½ teaspoon salt
    • 1 tablespoon maple syrup
    • 3 tablespoon almond flour
    • 1 tablespoon tomato paste
    • 1 tablespoon almond butter or peanut butter
    • 1 15-ounce can can cooked black beans about 1 and ½ cup drained
    • ¼ teaspoon ground cumin
    • ½ teaspoon oregano
    • ½ teaspoon smoked paprika
    • ¼ teaspoon liquid smoke
    • 1 cup chopped tempeh
    • 2 tablespoon toasted pine nuts (optional)
    • ¼ cup coconut bacon for topping (optional)

    Sweet and Spicy Glaze

    • 1 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • ½ teaspoon sriracha
    • 1 teaspoon tomato paste

    Garlic Sauce

    • 2 tablespoon tahini
    • 3 tablespoon water
    • ⅛ teaspoon salt
    • 1 clove of garlic minced
    • ⅛ teaspoon smoked paprika

    Instructions
     

    Burgers

    • Heat the oil in a large skillet over medium heat. Once hot, add onion and garlic. Cook 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 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 1 hour.
    • Heat a tablespoon of oil in a large skillet over medium heat. Once hot, cook the burgers on each side 3-5 minutes, until slightly brown. Use a large spatula to carefully flip the burgers, 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, top with 2 tablespoon coconut bacon and 2 tablespoon of the 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 BurgerCalories: 391 kcalCarbohydrates: 35.6 gProtein: 20.1 gFat: 20.3 gFiber: 11.3 gSugar: 4.2 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Nancy Skinner

      January 25, 2018 at 3:06 pm

      This looks fabulous, Thomas! I have all the ingredients on hand (!) so can make it today without venturing into freezing winter weather. Can't WAIT to taste it! Thanks, as always, for your great vegan recipes!

      Reply
      • Thomas

        January 28, 2018 at 6:01 am

        You're welcome Nancy!

        Reply
    2. Kankana

      January 26, 2018 at 2:09 am

      I am a burger person and love a good burger. I am loving your take on the patty. Looks really GOOD

      Reply
    3. camille

      February 01, 2018 at 4:54 am

      I wanna try this recipe, it looks SO good! I was just wondering why there is almond butter in the burger, seems quite strange to me for a combination? Hhahaha thank you

      Reply
      • Thomas

        February 04, 2018 at 3:28 pm

        Almond butter gives these burgers a subtle nutty flavor. It also acts as a binder and makes the burger a bit moister. Don't worry it's not overpowering!

        Reply
    4. Brenda

      February 20, 2018 at 5:12 pm

      This recipe looks delicious! Will try it. But where did you get those gorgeous buns?

      Reply
      • Thomas

        February 21, 2018 at 6:21 am

        Thanks Brenda! Ah, I really wanted to have a rustic look for the photos so I made the buns myself 🙂
        If you are wondering, I used this recipe (removed the milk powder and used vegan butter): https://www.youtube.com/watch?v=rJIVnESiZcc

        Reply
    5. Riikka

      April 06, 2018 at 1:52 pm

      5 stars
      I used the recipe to make smaller veggie patties to eat with vegetables. So super flavorful, they reminded me of barbeque flavored chips in a very good way! And I especially liked the tempeh bits!

      Reply
      • Thomas

        April 09, 2018 at 4:56 pm

        So glad to hear you liked the recipe Riikka! 🙂 Thanks for the rating!

        Reply
    6. Jack Smith

      May 21, 2018 at 4:09 am

      5 stars
      I love tempeh!! Lightlife is the best I’ve got some in my fridge right now so i can’t wait to try these!

      Reply
    7. MairiAnna

      May 27, 2018 at 6:20 am

      Another great success. The burger and bun both. Thanks Thomas.

      Reply
      • Thomas

        May 27, 2018 at 2:24 pm

        Thanks for the feedback MairiAnna! I'm super happy you liked the burgers 😉

        Reply
    8. Lori

      June 14, 2018 at 6:37 pm

      5 stars
      I want to try making them using tempeh bacon instead of regular tempeh to give it a smokier taste. Hmm

      Reply
      • Thomas

        June 19, 2018 at 5:33 am

        That should work! 😉

        Reply
    9. Laana

      July 10, 2018 at 7:17 am

      5 stars
      This is my favourite 'go to' burger recipe! Great texture and full of flavor! Thank you Thomas!

      Reply
      • Thomas

        July 11, 2018 at 4:53 am

        Awesome! Thanks for the rating Laana!

        Reply
    10. Lori

      November 06, 2018 at 4:37 am

      5 stars
      I finally made these burgers. I subbed Lightife tempeh bacon for the regular bacon. They had a great flavor and consistency. I will be making them again. I didn't make the sauces and used some bottled ones I already had- Primal Kitchen Garlic Aioli Mayonnaise and Sky Valley General Tso Sauce. Yummy.

      Reply
      • Thomas

        November 14, 2018 at 5:51 pm

        Thanks for sharing your tweaks Lori, glad you liked the burgers 😉

        Reply
    11. Hannah

      April 29, 2019 at 7:47 pm

      Hi Thomas! Do you think the tempeh could be substituted with textured soy protein pieces at all?

      Reply
      • Thomas

        May 03, 2019 at 6:46 pm

        Hi Hannah,
        Yes I think this should work if you soak the TVP in boiling water for a few minutes and then drain well.

        Reply
    12. James Stone

      February 24, 2020 at 6:30 pm

      5 stars
      Hi Thomas, I am having some trouble with the burger falling apart. This is happening both in the pan and in the oven. The burger pictured looks thick. I have been reducing the thickness but still falls apart. However, the burger does take shape really well when I am forming them. I am almost tempted to use vital wheat gluten but wanted to avoid it.

      Reply
      • Thomas

        February 28, 2020 at 11:10 am

        Hi James, have you tried processing a bit longer? Also, are your beans soft?

        Reply
    13. Deni

      July 06, 2020 at 6:12 am

      Hi
      I have made these yet but will do so this week.

      I live on my own and will have excess burgers at the end if cooking. Can I freezer any left over burgers.

      Reply
      • Thomas

        July 16, 2020 at 7:21 am

        Hi Deni,
        You can freeze the burgers.

        Reply
    14. Mentari

      August 31, 2020 at 1:39 pm

      3 stars
      Mine turned out dry, any suggestions to make these kind of vegan patty soft and moist? Thank you 🙂

      Reply
      • Thomas

        August 31, 2020 at 7:34 pm

        I'm surprised they turned out dry. You could try adding more beans, and a tiny amount of water.

        Reply
    15. paula

      December 04, 2020 at 1:20 am

      5 stars
      Looks fabulous: have not made yet, but am beginning to research all these delicious veggie/vegan burgers. thank you so much!

      Reply
      • Thomas

        December 04, 2020 at 4:47 pm

        Hope you will like them!

        Reply
    16. paula

      December 04, 2020 at 1:22 am

      5 stars
      also should have said, I am anxious to make my own instead of paying quite a lot for LiteLife etc. Even though they are very good for busy people.

      Reply
    17. Beth Hansen

      January 27, 2021 at 5:30 pm

      Thomas for some sad reason I can not get to the High Protein Burger recipe. I've tried various ways. I wonder if something went wrong with that page.
      LOVE that recipe and wanted to check the recent comments.

      I also love this recipe, by the way!!!!
      Keep up the good work and THANK YOU!
      Beth

      Reply
      • Thomas

        January 28, 2021 at 7:26 am

        Hi Beth,
        We were doing some work on the server, it should now be working!

        Reply
    18. Beth Hansen

      January 27, 2021 at 5:33 pm

      Got it! The page is now working!
      🙂

      Reply
    19. Erin

      May 21, 2021 at 4:09 am

      Just made these tonight and they were incredibly delicious! These are massive burgers though (I made them into 3 burgers as instructed). I can't seem to eat more than half of one! Thank you for sharing!

      Reply
      • Thomas

        May 21, 2021 at 6:41 am

        Thanks for your feedback Erin! 🙂

        Reply
    20. Shay

      November 07, 2021 at 11:34 pm

      5 stars
      This was seriously good! I didnt have almond flour but went ahead with regular flour and it worked just fine!

      It was nice and moist (no need to add water). I would recommend cooking it on medium-low heat so the inside can “cook” a little. I froze the extra in a freezer zip loc bag.

      Reply
      • Thomas

        November 10, 2021 at 6:59 am

        Glad to hear you liked the burgers! Thanks for your feedback 🙂

        Reply

    Trackbacks

    1. Black Bean Tempeh (Soy-Free!) - Full of Plants says:
      September 1, 2020 at 11:29 am

      […] you are looking for tempeh recipes, check out this Creamy Cucumber Salad with Miso Tempeh, Smoky Tempeh Black Bean Burgers, Dan Dan Noodles with Tempeh Scramble, or these Peanut & Sesame Tempeh […]

      Reply
    2. High-Protein Vegan Burgers - Full of Plants says:
      September 1, 2020 at 8:06 pm

      […] if you are looking for a burger that contains only whole foods I would recommend checking these Smoky Tempeh Burgers, which are still a favorite here. This recipe makes use of textured vegetable protein (TVP) and […]

      Reply

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