Full of Plants

Tasty Vegan Recipes

Smoky Tempeh Black Bean Burgers

Jump to Recipe

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. 2) I didn’t want a foot tall burger, just a delicious, juicy burger that looks real. 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
Print
Smoky Tempeh Black Bean Burgers

Smoky Tempeh Black Bean Burgers

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

★★★★★ 5 from 6 reviews
  • Author: Full of Plants
  • Yield: 3 Burgers 1x
Print Recipe

Ingredients

Burgers

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

Sweet and Spicy Glaze

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

Garlic Sauce

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

Instructions

Burgers

  1. 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.
  2. 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.
  3. 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.
  4. Then, add the tempeh and process for another 3 seconds, until just incorporated.
  5. 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.
  6. Using your hands, form 3 burger patties and place them on a plate lined with parchment paper. Chill in the refrigerator 1 hour.
  7. 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.
  8. To assemble: Toast your buns. Transfer the burger to a bun, top with 2 tbsp coconut bacon and 2 tbsp 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

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

Garlic Sauce

  1. 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 Size: 1 Burger
  • Calories: 391
  • Sugar: 4.2g
  • Fat: 20.3g
  • Carbohydrates: 35.6g
  • Fiber: 11.3g
  • Protein: 20.1g

 

Leave a Comment

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Comments

  1. Nancy Skinner

    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

  3. camille

    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

      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

  5. Riikka

    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

  9. Laana

    This is my favourite ‘go to’ burger recipe! Great texture and full of flavor! Thank you Thomas!

    ★★★★★

    Reply

  10. Lori

    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

  12. James Stone

    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

  13. Deni

    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