You can store the patties in the fridge for a week or so and they are also suitable for freezing.
Who said veggie burgers have to be boring or bland? This tempeh and Jazz Apple burger has been my summer obsession and I absolutely love making a big batch of them to store in the freezer for when I have no time for cooking. These burgers are also a great crowd-pleaser and I absolutely love the combination of the tempeh, black beans, red onion, and carrot, which creates such a wonderful and flavorsome burger. My favorite way of serving them is with creamy avocado, sauerkraut, and a generous dollop of vegan mayo.
Ingredients
- 1 block of tempeh (about 200g)
- 1 cup of rinsed and drained black beans
- 3/4 cup of oats
- 1 carrot, roughly chopped
- 1/2 Jazz Apple, finely grated
- 1 small red onion, chopped
- 2 tbsp tamari sauce
- A generous sprinkle of black pepper
- Optional: 1-2 tbsp of hot sauce
To serve:
- Burger buns
- Sliced avocado
- Sliced tomato
- Lettuce or rocket
- Sauerkraut or pickle
- Vegan mayo
Instructions
- Slice the tempeh into pieces and place it into a pan covered with boiling water. Cook the tempeh on a medium heat for 10 minutes.
- Drain the tempeh chunks and place them in the food processor with all the other ingredients for the patties. Blitz everything for a few seconds until you have a chunky paste.
- Don’t over process it as you don’t want to end up with a puree.
- Shape the mixture into patties and place them on a baking tray covered with parchment paper. Bake them in the oven for 20 minutes.
- Remove them from the oven and let them cool down for few minutes. You can either eat them as they are or if you want to add a lovely smoky flavour, just brush them with some oil and place them on the barbecue for few minutes each side.
- To assemble the burger spread a layer of mayo on the bottom half, add the greens, the burger, tomato, avocado and sauerkraut or pickle.