Tempeh and black bean burgers

Tempeh and black bean burgers

Ingredients

makes 6–8
  • •50g oats
  • •70g sunflower seeds or pumpkin seeds
  • •1 small onion, roughly chopped
  • •2 garlic cloves
  • •200g tempeh
  • •1 400g can black beans, drained and rinsed
  • •2 tbsp soy sauce
  • •1 tbsp balsamic vinegar
  • •1½ tbsp olive oil
  • •1½ tsp smoked paprika
  • •½ tsp cumin
  • •½ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. In a food processor, add the oats and seeds. Process until a powder forms.
  2. 2. Add the remaining ingredients and process until the mixture just comes together. Do not overprocess. Set aside for 5 minutes to firm up slightly.
  3. 3. Preheat the oven to 200°C and prepare a baking tray. Divide the mixture into equal portions, shape into patties and place on the tray. Bake for 25 minutes, flipping halfway.
  4. 4. If freezing, slightly underbake the burgers. Freeze flat and then transfer to an airtight container.
  5. 5. Serve in a bun with your favourite sauce, grilled veggies or salad.
Baker Beanie Author

■ every day is treat day ■