Alright, plant-based crew – this one’s for you (and trust me, it slaps).
This Tempeh Veggie Burger is smoky, hearty, and packs way more flavor than it has any right to. We’re grilling up crumbled tempeh with veggies, spices, and just the right kick, then smashing it all into a burger that holds its own – no sad patties here.
It’s messy, it’s satisfying, and yep, it’s totally meat-free.
Fire up that grill.
Essential Ingredients & Tools
Ingredients for the Patties
- 8 oz tempeh
- 1/2 cup cooked brown rice (or quinoa)
- 1/2 cup rolled oats
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast
- 2 tbsp vital wheat gluten
- 2–3 tbsp vegetable broth
Ingredients for the Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 tbsp olive oil
Optional Gluten-Free Binders
- Chickpea flour (instead of vital wheat gluten)
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
Optional Glaze
- Soy sauce
- Maple syrup
- Liquid smoke
Tools You’ll Need
- Skillet
- Fork
- Steamer or pot with steam insert
- Box grater
- Food processor
- Large mixing bowl
- Spatula
- Measuring spoons
- Nonstick pan
- Oven
Serves: 6 | Prep: 20 min | Cook: 10 min | Total: 30 min
How to Make The Ultimate Tempeh Veggie Burger
- Crumble the Tempeh
Start by breaking the 8 oz package of tempeh into small, rice-sized pieces using your hands or a fork. Think of it like crumbling feta cheese—you want texture, not mush. If your tempeh feels a little dry or has a bitter edge, give it a quick 10-minute steam bath first. This softens it up and mellows out any harsh flavors, making it the perfect base for your burger.
- Sauté the Aromatics
Heat 1 tbsp olive oil in a skillet over medium-low heat. Toss in 1 small diced onion, 2 cloves minced garlic, and 1 grated carrot, and let them dance in the pan for 5–7 minutes until the onions turn translucent and the carrots soften. The key here is patience—low heat lets those natural sugars caramelize gently, building layers of flavor without any burnt bitterness. Let the mixture cool slightly before adding it to the mix—nobody wants scrambled egg vibes in their burger.
- Mix the Dry Binders
Grab your food processor and pulse 1/2 cup rolled oats and 1/2 cup cooked brown rice (or quinoa) until they look like coarse sand. No processor? No problem. Just mash the rice with a fork until it’s well broken down. This step is crucial—those starchy grains act like culinary glue, holding everything together so your patty doesn’t fall apart mid-bite.
- Bring It All Together
In a large mixing bowl, combine the crumbled tempeh, sautéed veggies, 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp black pepper, and 2 tbsp nutritional yeast. Mix it all up with a spatula or get hands-on—there’s something satisfying about squishing it all together. The nutritional yeast adds a cheesy, umami punch, while the tomato paste brings acidity and moisture to the party.
- Activate the Binder
Sprinkle 2 tbsp vital wheat gluten over the mixture and mix like your life depends on it for 1–2 minutes. This isn’t just stirring—you’re developing gluten strands that give the patty its stretchy, meaty texture. Going gluten-free? Swap in chickpea flour and a flax egg (1 tbsp ground flaxseed + 3 tbsp water, left to thicken for 5 minutes).
- Adjust the Moisture
Add 2-3 tbsp vegetable broth one tablespoon at a time until the mixture holds together when pressed. You’re aiming for the consistency of modeling clay—too wet, and it’ll fall apart; too dry, and it’ll crumble like a bad joke.
- Shape the Patties
Divide the mixture into six equal portions (about ½ cup each) and press firmly into ¾-inch-thick patties. Pack them tight to avoid air pockets—think of shaping a snowball that needs to survive a throw. If you’ve got time, pop them in the fridge for 15–30 minutes to firm up. Trust me, this makes flipping them a breeze.
- Cook to Perfection
- Skillet Method: Heat a tablespoon of oil in a nonstick pan over medium heat. Cook the patties for 4–5 minutes per side until they develop a deep golden crust. For extra flair, brush them with a glaze of soy sauce, maple syrup, and liquid smoke in the last minute—it’s like giving your burger a flavor suntan.
- Oven Method: Bake at 375°F (190°C) for 25 minutes, flipping halfway. Less crispy, but great for batch cooking.
Pro Technique
Mastering the Maillard Reaction
That golden crust isn’t just for looks—it’s flavor magic. The Maillard reaction (a fancy term for browning) happens when amino acids and sugars meet high heat, creating deep, savory notes. To nail it, use medium heat, enough oil to coat the pan, and resist the urge to flip too soon. Let that crust form undisturbed for 4–5 minutes—it’s the difference between a good burger and a great one.
The Glaze Trick
Want that glossy, restaurant-quality finish? Brush your patties with the optional glaze during the last minute of cooking. The sugars caramelize, adding a sticky-sweet contrast to the smoky tempeh. A teaspoon of liquid smoke goes a long way—it’s like a backyard BBQ in a bottle.
Chef’s Wisdom
Texture Is King
Most veggie burgers fail because they’re either too mushy or fall apart. Tempeh’s natural firmness is your best friend—crumbling it (not pulverizing it) keeps that satisfying bite. Vital wheat gluten is the MVP here, acting like culinary glue. Mix it aggressively to wake up its binding powers.
The Chill Factor
Skipping the fridge time? Big mistake. Cold patties hold their shape better when cooking, and the rest lets the binders hydrate fully. In a rush? A 10-minute freezer stint works in a pinch.
Storage & Freshness Guide
Cooked Patties
Let them cool on a wire rack (no soggy bottoms here). Store in an airtight container with parchment between layers. Fridge: 4 days. Freezer: 3 months. Reheat in a skillet or oven (350°F/175°C for 10 minutes) to bring back the crisp.
Uncooked Patties
Freeze individually on a parchment-lined tray, then transfer to a zip-top bag with parchment separators. Thaw overnight in the fridge—microwave thawing is a texture killer.
Food Safety
Tempeh is fermented, so it’s pretty stable, but toss it if you see mold or catch a funky smell. Reheat to 165°F (74°C) for safety, and never leave cooked patties out for more than 2 hours.
Nutrition Profile
| Nutrient | Amount per patty |
|---|---|
| Calories | 280 |
| Protein | 18g |
| Carbohydrates | 28g |
| Fat | 12g |
| Fiber | 5g |
Ingredient Variations and Their Impact
Mushroom-Lentil Version
Swap brown rice for ½ cup cooked lentils and ¼ cup finely chopped mushrooms. Sauté the mushrooms first to deepen their earthy flavor. Just note: these patties will be softer, so reduce the broth by 1 tbsp.
Spicy Chipotle Kick
Trade smoked paprika for chipotle powder and add a minced jalapeño. For extra smokiness, stir in a teaspoon of adobo sauce from canned chipotles. Perfect for BBQ lovers.
Nutty Quinoa Boost
Replace brown rice with cooked quinoa. Toast it first for an extra nutty flavor. Lighter texture, complete protein—ideal for summer.
Sweet Potato Binder
Swap rice for ½ cup mashed roasted sweet potato. Add a pinch of cinnamon to complement the sweetness. Denser, moister, and packed with beta-carotene.
Tahini Umami Bomb
Use 2 tbsp tahini instead of tomato paste. Drizzle with a tahini-lemon sauce after cooking for a creamy, Middle Eastern twist.
Perfect Pairings
Complementary Dishes
- Tangy Apple Slaw: The crisp acidity cuts through the burger’s richness. Shred green cabbage and matchstick apples, then toss with lime juice and vegan mayo.
- Crispy Smashed Potatoes: Double down on texture with golden, garlicky potatoes. Their starchiness balances the tempeh’s protein.
Drinks
- Hazy IPA: Citrusy hops contrast the burger’s smokiness.
- Ginger Turmeric Lemonade: Zingy and refreshing, with an anti-inflammatory kick.
Something Sweet
- Grilled Pineapple Rings: Caramelized sweetness echoes the burger’s glaze.
- Dark Chocolate Avocado Mousse: Silky, rich, and packed with healthy fats.
The Ultimate Tempeh Veggie Burger: A Flavor-Packed Masterpiece
Make the best Tempeh Veggie Burger with smoky, meaty texture and bold flavor. Perfect for grilling or stovetop. Try this recipe today!
Ingredients
Main
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1 package tempeh (8 oz)
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1 tbsp olive oil
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1 small onion (diced)
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2 cloves garlic (minced)
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1 carrot (grated)
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1/2 cup rolled oats
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1/2 cup cooked brown rice (or quinoa)
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2 tbsp tomato paste
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1 tbsp soy sauce
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1 tsp smoked paprika
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1/2 tsp cumin
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1/4 tsp black pepper
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2 tbsp nutritional yeast
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2 tbsp vital wheat gluten (or chickpea flour + 1 tbsp ground flaxseed + 3 tbsp water for gluten-free)
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2-3 tbsp vegetable broth
Instructions
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Crumble tempeh into rice-sized pieces. Steam for 10 minutes if dry.01
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Heat oil in skillet. Sauté onion, garlic, and carrot for 5–7 minutes. Cool slightly.02
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Pulse oats and rice in food processor until sandy. Transfer to bowl.03
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Add tempeh, veggies, tomato paste, soy sauce, spices, and nutritional yeast. Mix well.04
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Sprinkle vital wheat gluten over mixture. Mix vigorously for 1–2 minutes.05
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Add broth 1 tbsp at a time until mixture holds together.06
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Shape into 6 patties. Chill for 15–30 minutes if time allows.07
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Cook in skillet for 4–5 minutes per side or bake at 375°F for 25 minutes.08
