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 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
In a small bowl, combine all the ingredients together.
Combine all the ingredients together in a small bowl. Adjust the consistency to your liking by adding more or less water.
If your burgers appear too soft or moist, add more almond or oat flour until you get a soft, non-sticky consistency.