I created burgers the other night using both tempeh and kidney beans, and they were a hit with the whole family!
Not sure why I never tried this before. These were delicious! And they held their shape especially well. Sometimes tempeh burgers can become a bit fragile, either in the oven – or after. But I find that isn’t an issue with these.
Just a quick note – I find these will work whether or not you add the brown rice. Actually the rice is a recent addition to this recipe, and I’ve made them both ways – but I think the rice makes the texture and flavor even better.
And here’s how easy these are to make…
TEMPEH BEAN BURGERS
1 8-ounce block tempeh
1 15-ounce can kidney beans, drained and rinsed
1 large onion, roughly chopped
1 cup cooked brown (or black) rice
1/3 cup ground flaxseed meal
1/4 cup balsamic vinegar
generous sprinkle Cajun or Creole seasoning
kosher salt and black pepper, to taste
Preheat oven to 425 degrees.
Add all ingredients to a large food processor and process until almost (but not entirely) smooth.
Empty contents onto a clean cutting board. Divide mixture evenly into 12 portions, and form evenly into burger-shaped patties.
Place burgers on a nonstick baking sheet or oven-safe griddle. Bake for approximately 25 minutes, and carefully flip. Continue baking for an additional 7 minutes, or until golden brown and nice and crispy.
Remove tempeh burgers from oven, and serve on toasted sprouted whole-grain buns, along with your favorite flavorful toppings and condiments.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen