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!
- 1 (250 gram) block of organic tempeh
- 2 cups COOKED brown rice
- 1 cup finely chopped walnuts
- 2 cups finely chopped mushrooms
- 1/2 a medium beet, peeled and very finely grated
- 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)
- 1 tbsp Dijon mustard
- 1 tbsp vegan Worcestershire sauce (such as Wizard’s brand)
- 1 tsp smoked paprika
- 1/2 tsp chili flakes
- Big pinch fine sea salt
- Freshly ground black pepper
- 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.
- 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.
- Stir everything together to incorporate, and then mash it with the potato masher to break down some of the rice and tempeh.
- Place the bowl in the fridge for at least 1 hour so that the mixture firms up.
- A few minutes before an hour is up, line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Form the burgers into 8 patties and bake for 30 minutes total, flipping them after 15 minutes.
- 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.
- Serve the burgers on buns with toppings of choice. (See post for my suggestions!)
The vegan butter that I recommend is Miyokos brand.
Keywords: beet tempeh veggie burgers, beyond meat copycat, meaty veggie burgers