Tempeh Veggie Burgers

Tempeh Veggie Burgers

Course: Mains


  • 8 oz Tempeh
  • 1/2 tbsp Olive oil
  • 1/2 cup Yellow onion chopped
  • 1/4 cup Carrots grated
  • 2 tbsp Nutritional yeast
  • 2 tbsp Oat flour
  • 1 tbsp Ground flaxseed
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Tamari
  • 1 tbsp Coconut sugar
  • 1 tsp Garlic powder
  • 1 tsp Chili powder
  • 1/2 tsp Paprika
  • Nonstick cooking spray


  • Cut block of tempeh into 4-6 pieces and place in a pot with water and a steamer basket. Steam for about 7-10 minutes. Remove from heat and let cool.
  • Heat a skillet over medium heat with ½ Tablespoon olive oil. Once oil is warm add the onion and carrots into the skillet and cook until onions are soft and translucent, about 5-7 minutes. Let cool.
  • Put the cooked onion and carrot mixture into a food processor with the steamed tempeh, nutritional yeast, oat flour, flaxseed, balsamic vinegar, tamari, coconut sugar, garlic powder, chili powder and paprika.
  • Pulse until everything is chopped and combined — just don’t over-process the mixture because you want the burgers to have a little texture.
  • Transfer the tempeh mixture into a large bowl and chill in the fridge for 2-3 hours.
  • After chilled, form mixture into 2-3 patties.
  • Spray grate with nonstick spray and add the patties. Cook each side over medium heat until browned, approximately 6-7 minutes.
  • Cook each side over medium heat until browned, approximately 6-7 minutes.
  • Serve with bun and toppings of choice.


Recipe adapted from Eating Food Bird
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