Kick-Ass Tempeh & Black Bean Burgers

Does it still freak any of you out when you create/cook a vegan meal that tastes JUST like meat?

I tend to feel slightly guilty when I eat a really great veggie burger or seitan because I always think I enjoy them more thoroughly because they’re so reminiscent of their animal unfriendly counterparts. Is that un-vegan of me? To enjoy the “meaty” texture of veggie-based meals so much?

Whatever the case, these hearty, tempeh burgers definitely kick ass. The flavors literally burst with every bite and it’s the most meat-ish bean burger I’ve ever tasted. The guilt of consuming such a beefy looking burger quickly diminishes when you sample how amazing they are. They hold together extremely well and taste just as good reheated, which is sometimes an aspect I find lacking in other burgers I’ve made. Try them out!

1 8 oz package organic tempeh (I found a barley/grain one that was delish)

1 cup black beans, cooked

1 green pepper, diced

1 red onion, diced

1 cup fresh organic non-GMO corn

1/2 cup whole wheat bread crumbs

1/2 cup wheat gluten

1/4 cup chipotle hot sauce (BBQ sauce or any other spicy sauce is fine)

1/4 cup vegetable broth (plus more if mix is dry)

1 tsp sea salt

1 tsp dry mustard

1/4 tsp black pepper

2 tbsp olive oil, plus more for frying

• In a frying pan over medium heat, saute red onion in 2 tbsp olive oil for 5 minutes
• Add green pepper, corn, salt and black pepper and cook for 5-7 more minutes
• Meanwhile, pulse tempeh, black beans, hot sauce and dry mustard together in a food processor until blended
• Add bread crumbs, wheat gluten, veggie broth and HALF of onion/corn mix and pulse for another minute
• Remove from food processor and stir in remaining onion/corn mix
• Form mix into patties and cook in olive oil in a frying pan over medium heat for 5 minutes on each side