Tempeh & Black Bean Burgers

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14 Ingredients

Number of servings

6

1tablespoons olive oil
4 cloves garlic, peeled and minced, divided
2 small red onion, peeled and chopped
2 medium carrots, peeled and chopped
2teaspoons soy sauce, reduced salt
200grams tempeh, chopped
500grams black beans, canned, drained
1teaspoons smoked paprika
1teaspoons cumin
50grams ground almonds
30grams tomato paste
30grams almond butter
120grams guacamole
6 wholemeal rolls

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These smoky tempeh and black bean burgers are simple to whip up and make a great meat-free dinner option.

Method

Step 1 of 4

Heat half the oil in a large pan on medium high and add the red onion and garlic cook for 2 minutes, stirring often. Add the carrots, cumin, smoked paprika and soy sauce and cook for 5-6 minutes to soften.

Step 2 of 4

Tip the mixture into a food processor and add the black beans, ground almonds, almond butter and tomato paste. Pulse for 20 seconds to form a coarse mix. Add the tempeh and pulse for 10 seconds or until just mixed through.

Step 3 of 4

Shape into 6 patties using your hands and place in the fridge for 45 minutes to firm up. Heat the remaining oil in a pan on medium high heat and cook for 3 minutes on each side, until browned and cooked through.

Step 4 of 4

Toast the wholemeal rolls, add the burgers and top with guacamole and salad to serve.