homemade beyond meat
Print Recipe

Homemade 'Beyond Meat' Burgers

Meaty beet, tempeh, and chickpea burgers that come together quickly. Delicious on their own or on a bun with all the fixings. Best accompanied by sweet potato fries and craft beer! 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Entree, Main Dish
Cuisine: American, Vegan
Keyword: Veggie Burger
Servings: 6 burgers
Author: Allison

Ingredients

  • 1 flax egg (1 tbsp flax + 2.5 tbsp water)
  • 1/2 cup walnut halves
  • 8 oz tempeh, cubed (1 standard package=8 oz)
  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
  • 1/2 cup finely diced red onion
  • 3 medium cloves garlic, minced
  • 1 medium beet, finely chopped (about 3/4 cup)
  • 3 tbsp barbecue sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp tamari or soy sauce
  • 1 tbsp vegan Worcestershire sauce (I use Wizard's brand)
  • 1 tbsp hot sauce
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

For serving:

  • Vegan cheese of choice
  • Pickles
  • Sliced tomato
  • Lettuce
  • Mustard
  • Barbecue sauce

Instructions

  • Whisk together flax and water in a small dish and set aside to thicken. Place the walnuts in a food processor fitted with the S blade and process until ground into a meal. Empty walnuts into a large mixing bowl. 
  • Place the tempeh and chickpeas in the food processor and pulse until crumbly. Do not over-process: you want the burgers to have some texture! Add the tempeh and chickpeas to the bowl with the walnuts, along with the flax egg, onion, and garlic. 
  • Place the chopped beet, barbecue sauce, Dijon mustard, tamari or soy sauce, Worcestershire sauce, and hot sauce in the food processor. Process until smooth (the beets might not be completely pureed, but this is okay). 
  • Pour the beet mixture over top of the other ingredients in the bowl. Add the cumin, smoked paprika, and salt and pepper (I added 1/4 tsp of salt and a few generous grinds of pepper). Stir to combine. 
  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. 
  • Using a 1/2-cup measure, divide the mixture into 6 equal patties. 
  • Bake for 30 minutes, or until crispy around the edges. 
  • Serve on buns with vegan cheese, pickles, tomato, lettuce, mustard, and additional barbecue sauce. These burgers are best accompanied by baked sweet potato fries and your favourite craft beer!