These plantbased & glutenfree veggie tempeh burgers were born one night I wanted to make burgers, but actually didn’t have much ingredients at home. So I just threw together what was there and they actually turned out really tasty and yummy. The tempeh gives them a deep flavour and the almonds and pumpkin seeds a nice crunch. They are packed with protein from the tempeh, the nuts, seeds and the beans. I originally used black beans for these veggie burgers, but they can actually be made with any type of beans. I’ve also made them with chickpeas or adzuki beans, and the result is always amazing.
No fancy equipment needed
And the best thing: you don’t need any fancy kitchen equipment! Because I was so lazy that night and didn’t want to make the food processor “dirty” hence I just chopped everything very finely in the first place, so I just had to knead everything together with my hands afterwards. You just mash everything through with your hands, form the patties and ready they are!
You can serve them literally as a burger, with all the sauces, filling and the burger bun. Or also just the patties themselves as shown on a picture below with my smokey-miso-mushrooms or hummus on top. My spicy baked potato wedges go perfectly with these veggie burgers. This would also be a perfect menu for guests. You can easily prepare everything, make the potato wedges and for dessert you could make the chocolate-peanut-butter mousse and have that one prepared as well in the fridge.
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