Grand Slam Tempeh Burgers with Spinach and Sweet Potatoes

Just in time for summer grilling, picnics and barbecues, I have a new favorite to mark the moment.

I’m combining hearty tempeh with sweet potatoes and spinach for THE perfect new summer burger. It’s a grand slam in my book – full of greens, onions, and sweet potatoes, and packed with phytonutrients, complex carbohydrates, and plant-based protein for the win.

It’s deliciously simple; all the ingredients get tossed into the food processor, and then the burgers are oven-baked to perfection.

Serve immediately with your favorites, like avocados, lettuce, tomatoes, slaw, whatever you love the most!

In the photo above, I’ve slathered a (toasted) sprouted whole-grain English muffin (Ezekiel) with mustard and creamy unsweetened (Kite Hill) yogurt, then topped the burger with extra sweet potatoes. These are truly exceptional!


1 8-ounce block tempeh
1 small onion, roughly chopped
2 cups baby spinach
1 medium steamed sweet potato (about 1 1/2 cups), peeled and roughly chopped
1/3 cup ground flaxseed meal
1/4 cup balsamic vinegar
generous sprinkle Creole seasoning
generous sprinkle kosher salt


Preheat oven to 425 degrees.

Add all the ingredients into a food processor and process until almost (but not entirely) smooth. Empty contents onto a clean cutting board. Divide mixture evenly into 10 to 12 portions. Form each portion into a flat burger-shaped patty. Place burgers on a nonstick baking sheet or oven-safe griddle. Bake for approximately 25-35 minutes, or until golden and almost firm.

Remove tempeh burgers from oven, and serve immediately on toasted sprouted whole-grain buns, along with your favorite flavorful toppings and condiments.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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