Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Burgers, Sandwiches, and Wraps Recipes

    Beet Tempeh Veggie Burgers

    Published: Feb 8, 2020 Last Modified: Jun 27, 2020 by Allison

    581 shares
    • Share
    • Tweet
    ↓ Jump to Recipe

    These beet tempeh veggie burgers are kind of like a homemade version of Beyond Meat in flavour and texture. They’re gluten-free, and can probably even be made soy-free by swapping out the tempeh for chickpeas and the tamari for liquid aminos!

    fully dressed beet tempeh burger on a cutting board

    Almost a year ago, I published what would become my most popular blog recipe to date: Homemade Beyond Meat Burgers. At the time, I was pretty darn pleased with the recipe. I found the texture, flavour, and colour to resemble Beyond Meat burgers enough to justify calling them “Homemade Beyond Meat Burgers.” And yet, something inside of me still knew that I could do better–that I could offer something even more beefy tasting and textured to the world.

    Many of you shared this opinion. The main constructive feedback that I got about the original recipe was that it missed the mark in the texture department: it was too moist in the middle to consider it a true Beyond Meat copycat. Overall, you guys liked the flavour, but the texture missed the mark.

    Well, I went back to the drawing board, and after months of tinkering, I’ve finally come up with a recipe worth sharing. My family and I freaked out when we first tasted these! We were absolutely floored by how closely they resembled meat burgers.

    the fully dressed burger, topped with tempeh bacon, pickles, tomato, lettuce, mustard, mayo, and onion is sandwiched between a bun and shown in someone's hands, about to be eaten!

    I actually prefer this beet tempeh burger it to my original “Beyond Meat” recipe. I find it more “meaty,” it holds together better, and because it has some vegan butter and mayo in it, it has some of the fat that ground beef would also provide in a beef burger. While this recipe still contains some soy in the form of tempeh and tamari (Beyond Meat is soy-free), you can probably swap out the tempeh for chickpeas and the tamari for coconut aminos. Let me know how that goes!

    These burgers are made with the following ingredients: tempeh, walnuts, mushrooms, short grain brown rice, oat flour, ground flax, barbecue sauce, Dijon mustard, nutritional yeast, balsamic vinegar, tamari, Miyokos vegan butter, vegan mayonnaise, vegan Worcestershire sauce, garlic, salt and pepper, smoked paprika, and finely shredded beet for a punch of beefy colour.

    As I said, all of the ingredients are ultra healthy. You might think it odd that a burger recipe would call for vegan butter and vegan mayonnaise, but they are absolutely essential for creating the mouth feel that you would get in a meat burger. (Also, remember that Beyond Meat burgers contain both canola oil and coconut oil, so if we are going for a copycat recipe, we’re going to need to add some oil to our recipe, too.) Just remember to buy a vegan butter that is free from refined vegetable oils–I use Miyokos cultured vegan butter exclusively because it is made with organic coconut oil and cashews. As far as a vegan mayo goes, I would recommend Chosen Foods vegan mayo, made with avocado oil and aquafaba. If you are unable to find Miyokos vegan butter, you can try using organic refined (deodorized) coconut oil in its place.

    the fully dressed homemade beyond meat burger is shown on a wooden board surrounded by sweet potato fries.

    how to make these beet tempeh burgers:

    Aside from the phenomenal flavour and texture, what’s really nice about these burgers is that you don’t need any fancy food processors or other kitchen appliances. You read that correctly: this is a mix, mash, and press kind of recipe. To make them, you’ll need to have 2 cups of cooked short grain brown rice ready to go. From there, the process is incredibly simple.

    Simple though the recipe is, it is important to note that refrigerating the mixture before cooking is absolutely essential for them to hold together properly. I cannot guarantee that the burgers will have the same result if you do not refrigerate the mixture for at least one hour beforehand.

    Finally, for best results, I recommend cooking the burgers on a skillet for 3-4 minutes per side after baking them so that they get an irresistibly crispy exterior. You can also melt vegan cheese on top of them at this point.

    Here is a step by step description of how to make the burgers. You can also find the steps on the recipe card.

    1. Start by finely chopping one ½-pound block of organic tempeh and place it in a bowl. Lightly mash it with a potato masher.
    2. Next, add 2 cups of cooked short grain brown rice, 1 cup of finely chopped walnuts, 2 cups of finely chopped mushrooms, ½ of a very finely shredded peeled beet, ¾ cup of oat flour, 2 tablespoon of ground flax, 4 garlic cloves, 2 tablespoon of tamari, 2 tablespoon of nutritional yeast, 1 tablespoon of Worcestershire sauce, 2 tablespoon of balsamic vinegar, 1 tablespoon of Dijon mustard, 2 tablespoon of barbecue sauce, 2 tablespoon vegan butter, 2 tablespoon of vegan mayo, a big pinch of salt and pepper, and 1 teaspoon of smoked paprika to the bowl.
    3. Stir everything together to incorporate, and then mash it with the potato masher to break down some of the rice and tempeh.
    4. Place the bowl in the fridge for at least 1 hour so that the mixture firms up.
    5. Form the burgers into 8 patties and bake at 375 degrees F for 15 minutes per side. Then, finish them on a skillet for 3-4 minutes per side, melting vegan cheese on top in the last couple of minutes.

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    close up of the raw burger mixture
    beet tempeh burger ready to go into the oven
    After being baked, the homemade beyond meat burger looks just like a beef burger. It's ready to go on the stovetop for a quick fry to crisp up.
    The burgers are on a skillet with vegan cheese melted on top now. They are ready to serve.

    Helpful Hints:

    I mentioned these above, but it never hurts to highlight these tips again:

    • Cook the brown rice before starting this recipe. You will need 2 cups of cooked short grain brown rice for this recipe, which takes 45 minutes. I often cook the brown rice the day before I make this recipe.
    • Make sure that you chop the mushrooms and walnuts very small, and that the beet is grated as finely as possible. This helps the burgers hold together.
    • Simple though the recipe is, it is important to note that refrigerating the mixture before cooking is absolutely essential for them to hold together properly. I cannot guarantee that the burgers will have the same result if you do not refrigerate the mixture for at least one hour beforehand.
    • You can mix up the burgers the day before and refrigerate the mixture in an airtight container until ready to shape and bake.
    • Finally, for best results, I recommend cooking the burgers on a skillet for 3-4 minutes per side after baking them so that they get an irresistibly crispy exterior. You can also melt vegan cheese on top of them at this point.

    Topping Ideas for These Burgers:

    I went with vegan classic American toppings for these: my tempeh bacon, chipotle mayo, pickles, lettuce, tomato, red onion, mustard, and melted vegan cheese. Other topping ideas include:

    • Lemon tahini sauce, tomato, sliced olives, and fresh spinach for a Mediterranean flair.
    • Guacamole, cashew sour cream, and pico de gallo for a Mexican option.
    • Raita, mango salsa or chutney, and baby greens for an Indian theme.

    Use your imagination, and let me know some of the toppings you come up with in the comments! I’d love to hear.

    a photo showing someone holding the fully dressed vegan beyond burger in their hands with a bite taken out of it.
    a photo showing a bite taken out of the fully dressed burger on a wooden serving board surrounded by sweet potato fries.

    I think that this is the most excited I’ve been about a recipe in awhile! I’d love to hear how you like it. Please leave a comment and rating below if you try it, and post a photo to Instagram and tag it @upbeet.kitchen and #upbeetkitchen!

    ENJOY!!!! <3

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    this photo shows a fully dressed burger topped with all the fixings: tempeh bacon, tomato, lettuce, onion, cheese, mustard, mayo.

    Beet Tempeh Veggie Burgers


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 4 reviews

    • Author: Allison
    • Total Time: 45 minutes
    • Yield: 8 large burgers 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    These beet tempeh veggie burgers are kind of like a homemade version of Beyond Meat in flavour and texture. They’re gluten-free, and can probably even be made soy-free by swapping out the tempeh for chickpeas and the tamari for liquid aminos!


    Ingredients

    Scale
    • 1 (250 gram) block of organic tempeh
    • 2 cups COOKED brown rice
    • 1 cup finely chopped walnuts
    • 2 cups finely chopped mushrooms 
    • ½ a medium beet, peeled and very finely grated 
    • ¾ cup oat flour
    • 2 tbsp ground flax
    • 4 garlic cloves, minced
    • 2 tbsp tamari
    • 2 tbsp nutritional yeast
    • 2 tbsp balsamic vinegar
    • 2 tbsp barbecue sauce
    • 2 tbsp vegan butter (see note)
    • 2 tbsp vegan mayonnaise (see note) 
    • 1 tbsp Dijon mustard
    • 1 tbsp vegan Worcestershire sauce (such as Wizard’s brand)
    • 1 tsp smoked paprika 
    • ½ tsp chili flakes 
    • Big pinch fine sea salt
    • Freshly ground black pepper

    Instructions

    1. Start by finely chopping one ½-pound block of organic tempeh and place it in a bowl. Lightly mash it with a potato masher.
    2. Next, add 2 cups of cooked short grain brown rice, 1 cup of finely chopped walnuts, 2 cups of finely chopped mushrooms, ½ of a very finely shredded peeled beet, ¾ cup of oat flour, 2 tablespoon of ground flax, 4 garlic cloves, 2 tablespoon of tamari, 2 tablespoon of nutritional yeast, 1 tablespoon of Worcestershire sauce, 2 tablespoon of balsamic vinegar, 1 tablespoon of Dijon mustard, 2 tablespoon of barbecue sauce, 2 tablespoon vegan butter, 2 tablespoon of vegan mayo, 1 teaspoon of smoked paprika, ½ teaspoon of chili flakes, and a big pinch each salt and pepper to the bowl.
    3. Stir everything together to incorporate, and then mash it with the potato masher to break down some of the rice and tempeh.
    4. Place the bowl in the fridge for at least 1 hour so that the mixture firms up.
    5. A few minutes before an hour is up, line a baking sheet with parchment paper and preheat the oven to 375 degrees F. 
    6. Form the burgers into 8 patties and bake for 30 minutes total, flipping them after 15 minutes.
    7. Warm a couple teaspoons of heat-tolerant oil, such as avocado or grapeseed, on a cast iron skillet over medium heat. Once warm, finish cooking the burgers on the skillet for 3-4 minutes per side, melting vegan cheese on top in the last couple of minutes.
    8. Serve the burgers on buns with toppings of choice. (See post for my suggestions!) 

    Notes

    The vegan butter that I recommend is Miyokos brand. 

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    « Vegan Pumpkin Chai Cranberry Cookies
    Vegan Avocado Kale Caesar Salad with Roasted Squash and Beets »

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Erica says

      February 10, 2020 at 10:19 pm

      This is the best veggie burger yet. So tasty and crunchy and satisfying. The photos rocked so I had to make them Perfect!

      Reply
      • Allison says

        February 10, 2020 at 10:47 pm

        Wow, that was fast, Erica! I’m so glad that you’ve already had a chance to make and enjoy them. xx

        Reply
    2. Jodie says

      March 06, 2020 at 10:50 pm

      Hello. Can this be made without the soy? Thanks!

      Reply
      • Allison says

        March 07, 2020 at 5:04 pm

        Unfortunately, I have not tried making the burgers without tempeh. You could try using 2 cups of cooked chickpeas and coconut aminos instead of the tamari! Let me know how that works out if you try it!

        Reply
        • Jodie says

          March 07, 2020 at 5:54 pm

          Thanks. I will give it a try.

    3. Lee says

      March 22, 2020 at 10:32 pm

      Made these this weekend. They were the most meaty tasting and textured homemade veggie burgers I have ever made. And much better for you than Beyond Meat. Yum.

      Reply
    4. jeanne anderson says

      April 05, 2020 at 11:36 pm

      My son is allergic to soy and walnuts. do you have any suggestions for substitute ingredients for those?

      Reply
      • Allison says

        April 06, 2020 at 4:53 am

        Hi Jeanne! Thanks for asking. I think you can probably use chickpeas in place of the tempeh and sunflower seeds in place of the walnuts! I hope this helps. 🙂

        Reply
      • Kirsten says

        October 08, 2020 at 2:00 pm

        If someone is just a vegetarian, can they use this with non vegan mayo and butter?

        Reply
        • Allison says

          October 08, 2020 at 8:03 pm

          I think that should work, Kirsten! I have used non-vegan mayo for these and it’s worked. I haven’t tried regular butter- I would just use 1 tbsp of butter instead of the 2 tbsp of vegan butter because of how it melts. Let me know how that works, and I hope you enjoy! 🙂

    5. Siri Chand says

      May 25, 2020 at 5:33 pm

      I’ve been sharing this everywhere. People are loving it !!

      Reply
      • Allison says

        May 25, 2020 at 9:32 pm

        Awesome! That makes me SO happy, Siri! Thanks for sharing and letting me know. 🙂

        Reply
    6. Kirsten says

      October 10, 2020 at 6:05 pm

      Is the oat flour a must have in this recipe? Because I don’t have rolled oats or any way to make oat flour and I don’t have oat flour at home

      Reply
      • Allison says

        October 11, 2020 at 11:43 am

        Hi Kirsten, sorry for the late reply- hopefully you weren’t in the middle of making them! The oat flour just helps to bind the burgers a little bit more, but any kind of flour should work- if you have chickpea flour or brown rice flour, or even spelt flour, that should be fine. 🙂 If you don’t have any flour, add a tablespoon or two more flax. 🙂

        Reply
        • kirtsen says

          October 11, 2020 at 2:44 pm

          Thanks! So I ended up just rinsing the brown sugar off of instant oatmeal,I didn’t have walnuts (well I did but my sister plans on making cookies with them) so I grated a bunch of pecans ,I used garlic butter (my sister once again needs the unsalted ones for cookies) so I didn’t add garlic,I also grated the tempeh (the one I got was so frustrating,I peeled back the plastic and there was more ) I used the tamari,beets,and barbecue sauce and I didn’t have the mustard , I’m cooking it now (sat it in the fridge overnight)

        • Allison says

          October 11, 2020 at 8:02 pm

          Sounds yummy! Good for you making do with what you had on hand. I hope you liked them!

    7. Norma says

      January 29, 2021 at 7:55 pm

      How much protein is there in each burger?

      Reply
      • Allison says

        January 29, 2021 at 8:01 pm

        Hi Norma, I just calculated that using the nutrition facts calculator on verywellfit.com. According to that, there is 16.6 grams of protein in each burger. Hope you enjoy! 🙂

        Reply
    8. Elianne says

      February 27, 2021 at 8:05 am

      Hi, I just found your recipe and looking forward to trying it! Can you freeze these raw and/or cooked?
      Thanks: )

      Reply
      • Allison says

        February 27, 2021 at 11:48 am

        Hi Elianne, I think you can freeze them, either raw or cooked. I haven’t tried freezing them yet, but it should be fine. I hope you enjoy them! 🙂

        Reply
    9. Jacki says

      March 19, 2021 at 9:24 am

      I am excited to try this!
      Is the beet supposed to be cooked in advance or raw?

      Reply
      • Allison says

        March 19, 2021 at 9:56 am

        Hi Jacki! Awesome to hear! No, you don’t have to cook the beet in advance as long as you grate it very finely. 🙂 I hope you love these burgers.

        Reply
    10. Katrina Thomas says

      April 11, 2021 at 3:13 am

      Hi there, just wondering if you can use tinned pickled beetroot in this recipe?

      Reply
      • Allison says

        April 11, 2021 at 10:58 am

        Hi Katrina, I’m sure that would work- just be sure to chop/grate it very small. Enjoy! 🙂

        Reply
    11. Pam R says

      July 01, 2021 at 2:24 am

      I do not like beets. They have an earthy flavor to me. I also do not like mushrooms. Can you taste those in this? I’ve never had a beyond burger so I can’t compare

      Reply
      • Allison says

        July 01, 2021 at 8:23 am

        Hi Pam, you can definitely taste the beets and mushrooms a bit in these burgers, so I don’t think you would love these. You might like these lentil walnut burgers, though; just omit the mushrooms on top: https://upbeetkitchen.com/2021/04/14/hearty-beluga-lentil-burgers-with-sun-dried-tomato-aioli/

        Hope this helps! 🙂

        Reply
        • Pam R says

          July 01, 2021 at 12:21 pm

          Thank you for the quick response. I love lentils. I’m sure I’ll like it. I’ll have to look at the recipe.

        • Allison says

          July 01, 2021 at 12:49 pm

          No problem at all! I’m happy to help, so don’t hesitate to let me know if you have any other questions.

    12. Ruth says

      August 13, 2021 at 1:28 pm

      Hello! This looks great! Any substitute for the mushrooms you recommend? My kids won’t eat mushrooms unfortunately.

      Reply
      • Allison says

        August 26, 2021 at 9:43 pm

        Hi Ruth! I am so sorry for the delay in getting back to you! Thank you. I would try using an equivalent amount of chickpeas instead of the mushrooms. Just pulse them in your food processor to break them up! Hope this helps and that you enjoy the recipe! 🙂

        Reply
    13. Ian Baker says

      June 14, 2022 at 5:07 pm

      Hi made these today cooked them in the oven and now in the freezer’ i made 11 burgers weighing around 125g does that sound about right.Will give an update when i tase them.Many thanks Ian

      Reply
      • Allison says

        June 15, 2022 at 4:33 pm

        Hi Ian, that sounds about right to me. I made 8 very large burgers but 11 smaller burgers sounds great. I hope that you enjoy them; I look forward to your update when you taste them!

        Reply
    14. monica says

      April 20, 2023 at 6:35 pm

      would this recipe work as a substitute for ground beef that can mixed then then frozen for later use in recipes? would it have the same brown slightly crisy chewy texture that sauteed hambuer does??

      Reply
      • Allison says

        May 15, 2023 at 9:08 pm

        It just might! I haven’t tried that myself but I don’t see why not!

        Reply
    15. monica says

      April 20, 2023 at 8:20 pm

      If the burgers are formed but not cooked but frozen wouldn’t the tempeh need to be cooked first? what methos would you recommend to cook the tempeh before mashing it?

      Reply
      • Allison says

        May 15, 2023 at 9:08 pm

        Hi Monica, I’m so sorry for the very late reply! If you do give this recipe a try, I would recommend lightly steaming the tempeh for about three minutes, then mash it and proceed with the recipe. Let me know if you have any other questions!

        Reply
    16. Paul says

      February 26, 2024 at 2:31 pm

      I have made thousands of veggie burgers in the last 4 decades and they mostly disappointed but at least they were an healthy option. We had completely given up on them altogether until this week my supermarket suddenly stocked some tempeh and I found this recipe.

      THEY ARE EASY TO MAKE
      THEY ARE VERY VERY TASTY
      THEY LOOK GOOD (this is actually important!)

      I grated mushrooms and tempeh instead of a masher and used a purple carrot.

      Thank you Allison! I’ve never left a recipe review before in all these years but this recipe knocked it out if the park.

      Reply
      • Allison says

        March 24, 2024 at 1:04 pm

        Hi Paul! Wow, your comment made my day! Thank you so much for taking the time to leave a recipe review.

        Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)

    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)

    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie

    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image 1200x1200 of several granola bars
      Monster Cookie Granola Bars

    • 1200x1200 pixel featured image of chocolate overnight oats in a white bowl
      Chocolate Overnight Oats with Yogurt and Chia Seeds

    • featured image for post, close up photo of the avocado crema in a glass container
      Easy 5-Minute Avocado Crema

    • featured image for the post: photo of a container of overnight oats topped with peanut butter and blueberries on a wooden table
      Maple Yogurt Chia Overnight Oats

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact