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.
- 1 8 oz package Garden Veggie Lightlife tempeh
1/2 Tablespoon olive oil
1/2 cup chopped yellow onion
1/4 cup grated carrots
2 Tablespoons nutritional yeast
2 Tablespoons oat flour
1 Tablespoon ground flaxseed
1 Tablespoon balsamic vinegar
1 Tablespoon tamari
1 Tablespoon coconut sugar
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
nonstick cooking spray
- buns and toppings of your choice
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
- Calories: 243
- Sugar: 6g
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 19g