Smoky Tempeh Black Bean Burgers - final

 

Smoky Tempeh Black Bean Burgers

 https://fullofplants.com/smoky-tempeh-black-bean-burgers/#tasty-recipes-12594-jump-target

I didn't see the comment about adding more flour if they seemed to mushy.  Next time I will do that.  Or maybe more beans??  Or chickpeas?  I do like the flavor, especially with the sweet and spicy glaze.  Next time I'll try the garlic sauce.  Also, I used sriracha instead of liquid smoke, and only a minimal amount.  I would use the full 1/4 tsp next time.  Also need to account for 1 hour refrigeration before pan frying. 

Served on soft tortilla with arugula and tomatoes and extra sweet and spicy sauce.  Very good.  

INGREDIENTS

BURGERS

• 1 tbsp oil
• 1 small onion, diced
• 1 clove of garlic, minced
• 1 carrot, finely diced
• 1/2 red bell pepper, diced
• 1 tsp soy sauce (or 1/2 tsp salt)
• 1 tbsp (15ml) maple syrup
• 3 tbsp (25g) almond flour
• 1 tbsp (15g) tomato paste
• 1 tbsp (15g) almond butter (or peanut butter)
• 1 15-ounce can (1 and 1/2 cup / 265g drained) cooked black beans
• 1/4 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp liquid smoke
• 1 cup (100g) chopped tempeh
• 2 tbsp (17g) toasted pine nuts (optional)
• 1/4 cup (20g) coconut bacon for topping (optional)

SWEET AND SPICY GLAZE

• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) maple syrup
• 1/2 tsp sriracha
• 1 tsp (5g) tomato paste

GARLIC SAUCE

• 2 tbsp (30g) tahini
• 3 tbsp (45ml) water
• 1/8 tsp salt
• 1 clove of garlic, minced
• 1/8 tsp smoked paprika

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INSTRUCTIONS

BURGERS

1. Heat the oil in a large skillet over medium heat. Once hot, add onion and garlic. Cook 3-5 minutes, stirring regularly until onions start to brown.
2. Next, add the diced carrot and red bell pepper. Drizzle the soy sauce and stir. Cook for another 6-8 minutes. Remove from heat and transfer to the bowl of a food processor.
3. Add the soy sauce, maple syrup, almond flour, tomato paste, almond butter, cooked black beans, cumin, oregano, smoked paprika and liquid smoke. Pulse 5-7 seconds, or until the black beans are roughly mashed. You don’t want to process too much, keep some beans whole.
4. Then, add the tempeh and process for another 3 seconds, until just incorporated.
5. Transfer to a mixing bowl and stir in the toasted pine nuts. You can sub for crushed roasted cashews if you prefer. Nuts add a nice crunch.
6. Using your hands, form 3 burger patties and place them on a plate lined with parchment paper. Chill in the refrigerator 1 hour.
7. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, cook the burgers on each side 3-5 minutes, until slightly brown. Use a large spatula to carefully flip the burgers, as they are soft they are delicate. Once cooked, brush the top and sides with the sweet & spicy glaze.
8. To assemble: Toast your buns. Transfer the burger to a bun, top with 2 tbsp coconut bacon and 2 tbsp of the garlic sauce. Add your favorite toppings: salad, tomatoes, etc, and serve. You can also serve these “bunless” with a salad or green veggies on the side.

SWEET AND SPICY GLAZE

1. In a small bowl, combine all the ingredients together.

GARLIC SAUCE

1. Combine all the ingredients together in a small bowl. Adjust the consistency to your liking by adding more or less water.