Get ready for a delicious veggie burger that’s made with tempeh and holds together so well that you can cook it on the grill! These homemade burgers are made with tempeh and rolled oats as the base and seasoned with lots of fresh veggies, wholesome herbs, and fragrant spices. The great thing about these burgers is that they freeze beautifully, making them a great option for preplanning weekly meals!
8ozorganic tempeh (crumbled using a grater or finely chopped)
2cupsmushrooms (chopped)
½cupwater
1tspgarlic powder
1tbspsmoked paprika
2tspdried oregano
1tbsponion granules
1tbspfresh sage (minced)
½tspred pepper flakes (optional)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspworcestershire sauce (vegan)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
¼cupparsley (minced)
½cuporganic rolled oats
¼cupraw sunflower seeds
2tbspflax meal
Directions
1
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2
Heat a large stovetop pan over medium-high heat. Add the fennel seeds and cook for one minute, until fragrant, tossing occasionally.
3
Add the mushrooms and tempeh, cooking for one minute.
4
Deglaze the pan by adding ½ cup of water, stirring the mushrooms and tempeh.
5
Stir in the garlic powder, smoked paprika, oregano, onion granules, sage, and red pepper flakes, if using. Turn heat down to medium and cook for an additional 5 minutes or until the water has evaporated.
6
Stir in the tamari, Worcestershire sauce, and maple syrup, cooking for an additional 2–3 minutes.
7
Remove from the heat and stir in the parsley. Set aside.
8
Add the oats, sunflower seeds, and flax meal to a food processor. Blend until the ingredients are a mealy consistency.
9
Transfer the mushrooms and tempeh to the oat mixture. Pulse a few times until all ingredients are combined.
10
With clean hands scoop about palm-sized amounts of the mixture and form into patties. Place evenly spaced on the parchment paper-lined baking sheet. You should get 4 large patties or 6 medium patties.
11
Bake for 30 minutes, flipping halfway through.
12
Serve with your favorite burger toppings.
Chef's Notes
Substitutions
For the mushrooms, use button, cremini, portobello, or other mushrooms you enjoy.
Use onion powder in place of onion granules.
Use cilantro or chives in place of parsley.
Substitute cashews in place of sunflower seeds.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Ingredients
2tspfennel seeds
8ozorganic tempeh (crumbled using a grater or finely chopped)
2cupsmushrooms (chopped)
½cupwater
1tspgarlic powder
1tbspsmoked paprika
2tspdried oregano
1tbsponion granules
1tbspfresh sage (minced)
½tspred pepper flakes (optional)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspworcestershire sauce (vegan)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
¼cupparsley (minced)
½cuporganic rolled oats
¼cupraw sunflower seeds
2tbspflax meal
Directions
1
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2
Heat a large stovetop pan over medium-high heat. Add the fennel seeds and cook for one minute, until fragrant, tossing occasionally.
3
Add the mushrooms and tempeh, cooking for one minute.
4
Deglaze the pan by adding ½ cup of water, stirring the mushrooms and tempeh.
5
Stir in the garlic powder, smoked paprika, oregano, onion granules, sage, and red pepper flakes, if using. Turn heat down to medium and cook for an additional 5 minutes or until the water has evaporated.
6
Stir in the tamari, Worcestershire sauce, and maple syrup, cooking for an additional 2–3 minutes.
7
Remove from the heat and stir in the parsley. Set aside.
8
Add the oats, sunflower seeds, and flax meal to a food processor. Blend until the ingredients are a mealy consistency.
9
Transfer the mushrooms and tempeh to the oat mixture. Pulse a few times until all ingredients are combined.
10
With clean hands scoop about palm-sized amounts of the mixture and form into patties. Place evenly spaced on the parchment paper-lined baking sheet. You should get 4 large patties or 6 medium patties.
