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Beet Tempeh Veggie Burgers

February 8, 2020 by Allison 16 Comments

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fully loaded burger in someone's hands
a beet tempeh veggie burger dressed with tomato, lettuce, mayo, tempeh bacon, vegan cheese on a whole grain bun

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 1/2-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, 1/2 of a very finely shredded peeled beet, 3/4 cup of oat flour, 2 tbsp of ground flax, 4 garlic cloves, 2 tbsp of tamari, 2 tbsp of nutritional yeast, 1 tbsp of Worcestershire sauce, 2 tbsp of balsamic vinegar, 1 tbsp of Dijon mustard, 2 tbsp of barbecue sauce, 2 tbsp vegan butter, 2 tbsp of vegan mayo, a big pinch of salt and pepper, and 1 tsp 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.
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

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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 from 3 reviews

  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 large burgers 1x
  • Diet: Vegan
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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!


Scale

Ingredients

  • 1 (250 gram) block of organic tempeh
  • 2 cups COOKED brown rice
  • 1 cup finely chopped walnuts
  • 2 cups finely chopped mushroomsΒ 
  • 1/2 a medium beet, peeled andΒ very finely gratedΒ 
  • 3/4 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)Β 
  • 1 tbsp Dijon mustard
  • 1 tbsp vegan Worcestershire sauce (such as Wizard’s brand)
  • 1 tsp smoked paprikaΒ 
  • 1/2 tsp chili flakesΒ 
  • Big pinch fine sea salt
  • Freshly ground black pepper

Instructions

  1. Start by finely chopping one 1/2-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, 1/2 of a very finely shredded peeled beet, 3/4 cup of oat flour, 2 tbsp of ground flax, 4 garlic cloves, 2 tbsp of tamari, 2 tbsp of nutritional yeast, 1 tbsp of Worcestershire sauce, 2 tbsp of balsamic vinegar, 1 tbsp of Dijon mustard, 2 tbsp of barbecue sauce, 2 tbsp vegan butter, 2 tbsp of vegan mayo, 1 tsp of smoked paprika, 1/2 tsp 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.Β 
  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!)Β 

Notes

The vegan butter that I recommend is Miyokos brand.Β 

 

Keywords: beet tempeh veggie burgers, beyond meat copycat, meaty veggie burgers

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

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Filed Under: Burgers, Sandwiches, and Wraps, Gluten-Free, High Protein, Lunch, Recipes, Summer Recipes, Supper, Vegan Tagged With: beyond meat, beyond meat copycat, homemade beyond meat, vegan, veggie burger

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Reader Interactions

Comments

  1. Erica

    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

      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

    March 6, 2020 at 10:50 pm

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

    Reply
    • Allison

      March 7, 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

        March 7, 2020 at 5:54 pm

        Thanks. I will give it a try.

  3. Lee

    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

    April 5, 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

      April 6, 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. πŸ™‚

      Reply
    • Kirsten

      October 8, 2020 at 2:00 pm

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

      Reply
      • Allison

        October 8, 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! πŸ™‚

  5. Siri Chand

    May 25, 2020 at 5:33 pm

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

    ★★★★★

    Reply
    • Allison

      May 25, 2020 at 9:32 pm

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

      Reply
  6. Kirsten

    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

      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. πŸ™‚ If you don’t have any flour, add a tablespoon or two more flax. πŸ™‚

      Reply
      • kirtsen

        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

        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!

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