A delicious veggie burger that’s made with tempeh and holds together so well you can cook it on the grill! Added bonus, it’s packed with plant-based protein and it’s vegan + gluten-free! This post is sponsored by Lightlife.
“This is my favorite tempeh dish you’ve ever made.” Bold statement courtesy of Mr. Isaac. But that’s how good this tempeh burger is!
I’m so glad I created these burgers just in time for grilling season. We honestly grill all year long, and by we, I mean Isaac. I don’t personally grill until it’s warm enough to stand outside for 15 minutes or longer. Right now is the prime time! The warm weather + longer days = a winning grill combination.
I’m pretty picky when it comes to veggie burgers. A lot of them have crappy ingredients, are soft and mushy, and don’t have a lot of protein. This tempeh burger isn’t any of those things. First up, this is a veggie burger that is packed with plant-based protein which means it will actually fill you up! I try to eat protein with every meal and this burger makes it easy.
Another win: the flavor. The veggies, nutritional yeast, balsamic vinegar and spices… they all come together to make the tastiest vegetarian (and vegan!) veggie burger you’ve ever had.
Lastly, the texture! It isn’t mushy in the slightest and it holds up so well on the grill.
Pro tip: To make sure these burgers hold together well when grilling, let the mixture sit in the fridge for a couple hours before forming into patties. There’s nothing worse than a crumbling burger, am I right?
Cut block of tempeh into 4-6 pieces and place in a pot with water and a steamer basket. Steam for about 7-10 minutes. Remove from heat and let cool.
Heat a skillet over medium heat with ½ Tablespoon olive oil. Once oil is warm add the onion and carrots into the skillet and cook until onions are soft and translucent, about 5-7 minutes. Let cool.
Put the cooked onion and carrot mixture into a food processor with the steamed tempeh, nutritional yeast, oat flour, flaxseed, balsamic vinegar, tamari, coconut sugar, garlic powder, chili powder and paprika.
Pulse until everything is chopped and combined — just don’t over-process the mixture because you want the burgers to have a little texture.
Transfer the tempeh mixture into a large bowl and let chill in the fridge for 2-3 hours.
Once chilled, form mixture into 2-3 patties. Heat grill to medium heat. Spray grate with nonstick spray and add the patties. Cook each side until browned, about 6-7 minutes total.
Put the burgers on a bun and serve with condiments of your choice. I used spicy mustard, onions, lettuce and ketchup.
Serving Size:1 burger without toppings
What’s your favorite dish to bring to barbecues and cookouts? Are you bold enough to bring a batch of these tempeh veggie burgers?
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