These BBQ tempeh burger patties are real protein bombs, and taste amazing too! Tempeh (fermented soybeans) and black beans are the stars here, both packed with nutrients and great for digestion. The prep is super simple: mash the canned beans, grate in the tempeh, add the rest of the ingredients in one bowl and you’re done. These burger patties are well-seasoned, juicy, flavorful, and seriously healthy!
Ingredients for BBQ Tempeh Burger Patties:
- Tempeh
- Black beans (cooked or canned, drained)
- Rolled oats
- Onion
- garlic cloves
- Walnuts
- Soy cream
- Smoked paprika
- Sweet paprika powder
- Vegetable broth powder
- Dried chili flakes
- Salt
- Peanut butter
- Tomato paste
- Soy sauce
- Maple syrup
- Water
- Olive oil
- Sunflower oil, for frying
Additional Ingredients for the BBQ Burger:
- Burger buns
- Vegan burger sauce (like this Vegan Burger Sauce)
- Iceberg lettuce
- Onion (fresh or grilled)
- Tomato slices
- Sliced dill pickles
- Vegan cheese (optional)
Also – serving them with these delicious oven-baked potato wedges is a delightful combination!
How to make BBQ Tempeh Burger Patties:
Here’s a short tutorial video that quickly explains the recipe:
Make the Burger Patties:
To start, grab a large mixing bowl. First, add the drained black beans and mash them thoroughly using a fork or the bottom of a sturdy glass. Next, grate the tempeh using a medium grater and add it to the bowl.
Then, finely dice the onion and garlic and toss them in as well. Next it’s time to add the rolled oats, tomato paste, peanut butter, soy cream, olive oil, and all the spices. Separately, dissolve the vegetable broth powder in the hot water. Once dissolved, pour it into the bowl too.
Now toast the walnuts briefly in a dry pan until fragrant. Chop them coarsely and fold them into the burger mix.
Finally, give everything a good mix. Let the mixture sit for about 10 minutes so the oats can soak up some moisture and everything can bind together.
Divide the mixture into even portions (I made six). Using your hands, roll them into balls, and then flatten them into patties. Choose your patty size based on the buns you’re using.
Pan-Fry the Patties:
Fry the patties in a pan with a little oil over medium heat. Once they’ve got a nice crust, they’re good to go!
Assemble the BBQ Burger:
You’ve got a delicious patty ready, now let’s build an awesome burger!
First, slice your burger bun in half. If you like it crispy, toast the cut sides briefly in a pan or on the grill. Then, generously spread vegan burger sauce on both bun halves.
Add a fresh leaf of iceberg lettuce to the bottom half. This helps keep the bun from getting soggy. Place the warm BBQ tempeh patty right on top. Next, add more burger sauce, grilled onions, two slices of tomato, and a few dill pickle slices. If you like, add a slice of vegan cheese on top. Finally, crown your creation with the top bun. Time to enjoy your homemade, plant-powered BBQ tempeh burger!
I hope you enjoyed this vegan BBQ tempeh burger recipe. Let me know what you think in the comments below!
Some Recipe Suggestions:
- Vegan Burger Sauce
- Vegan Potato Burger Buns
- Juicy Pulled Jackfruit Burgers
- Pulled Jackfruit Burritos
- Banh Mi Sandwiches
- Air-Fryer Potatoes
- Vegan Chicken Quesadillas
BBQ Tempeh Burger
Quick, healthy, and packed with protein, this BBQ Tempeh Burger is made with black beans and tempeh for a flavorful and satisfying plant-based meal.
- Total Time: 55 minutes
- Yield: 6 pieces
Ingredients
200 g tempeh
240 g cooked or canned black beans (drained)
100 g rolled oats
1 small onion
2 garlic cloves
50 g walnuts, toasted
50 g soy cream
1 tsp smoked paprika
1 tsp sweet paprika powder
1 tsp vegetable broth powder
1/2 tsp dried chili flakes
1/2 tsp salt
1 tbsp peanut butter
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp maple syrup
80 ml hot water
30 ml olive oil
Sunflower oil, for frying
Additional Ingredients for the BBQ Burger:
Burger buns (6 normal sized)
Vegan burger sauce
Iceberg lettuce
1 Onion (fresh or grilled)
Tomato slices
Sliced dill pickles
Vegan cheese (optional)
Instructions
Make the Burger Patties:
Grab a large mixing bowl, add the drained black beans and mash them (fork/glass).
Grate the tempeh in the bowl using a medium grater.
Add all the other ingredients: the diced onion and garlic, the rolled oats, tomato paste, peanut butter, soy cream, olive oil, and all the spices.
Dissolve the vegetable broth powder in hot water, pour it into the bowl too.
Toast the walnuts briefly in a dry pan until fragrant. Chop them coarsely, add to bowl.
Mix everything well and let the mixture sit for about 10 minutes.
Divide the mixture into even portions (i made six). Using your hands, roll each portion into a ball, and flatten it into a patty. Choose your patty size based on the buns you’re using.
Pan-Fry the Patties:
Fry the patties in a pan with a little oil over medium heat, until they’ve got a nice crust.
Assemble the BBQ Burger:
Slice your burger bun in half. Toast the cut sides briefly in a pan or on the grill.
Generously spread vegan burger sauce on both bun halves.
Add a fresh leaf of iceberg lettuce to the bottom half.
Place the warm BBQ tempeh patty right on top.
Add more burger sauce, grilled onions, two slices of tomato, and a few dill pickle slices. If you like, add a slice of vegan cheese on top.
Crown your creation with the top bun.
Notes
The patties freeze perfectly, so you can whip up a delicious burger on the fly. Mine still tasted great even after two months!
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main, Dinner
- Cuisine: American
- Diet: Vegan