“Tempeh Black Bean Burger packs on the flavor. The burger is made with delicious spices and veggies and is topped with coconut bacon and a garlicky tahini sauce.” – Julie Resnick

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)
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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 paprikaINSTRUCTIONS

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.
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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.

 

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