Tempeh Bean Burgers

These delicious burgers hold their shape especially well, and the brown or black rice makes the texture and flavor even better. Here’s how easy these are to make…

Serves 12


1 8-ounce block tempeh
1 15-ounce can salt-free kidney beans, drained and rinsed
1 large onion, roughly chopped
1 cup cooked brown or black rice
cup ground flaxseed meal
¼ cup balsamic vinegar
Black pepper to taste

Generous sprinkle of salt-free Cajun or Creole seasoning

  1. Preheat oven to 425°F.
  2. Add all ingredients to a large food processor and process until almost (but not entirely) smooth.
  3. Empty contents onto a clean cutting board. Divide mixture into 12 portions and form evenly into burger-shaped patties.
  4. Place burgers on a nonstick baking sheet or oven-safe griddle. Bake for approximately 25 minutes, then carefully flip. Continue baking for an additional 7 minutes or until golden brown and nice and crispy.
  5. Remove tempeh burgers from oven and serve on low-salt, toasted, sprouted whole-grain buns or bread along with your favorite flavorful SOS-free toppings and condiments.