Description
This vegan recipe by Chef Dan Eaton puts SoyBoy's Organic Soy Tempeh center stage, while red beans play a supporting role. The end result is a thick, juicy, delicious vegan burger you'll be excited to throw on the grill.
Servings: 6
Instructions
- Cook 1/2 cup quick-cooking oatmeal in 1 cup of water. When done, add to a large mixing bowl to cool down.
- Sauté the diced onion in 1 – 2 Tbs of vegetable oil, until softened a bit, then add the minced garlic and chopped jalapeño pepper. (Hint: you can add the 1 tsp of ground cumin with the onion and jalapeño, instead of later in the mixing bowl). Cook for a minute or so and add that mixture to the bowl with the cooling oatmeal.
- Use a food processor to coarsely grind the 8-ounce package of tempeh. Add the ground tempeh to the bowl with the oatmeal and onions. Then add the well-drained 15-ounce can of red beans, 1 tsp ground cumin (if you didn’t add it earlier), 1/2 cup dried breadcrumbs (and an optional pinch of salt), and use a potato masher to mash everything together.
- Use your hands to shape that mixture into 6 equal-sized, firmly packed patties.
- Sauté the burgers in a little vegetable oil until they're nicely browned on both sides and hot all the way through.
- Serve on whole wheat buns topped with a combination of vegan mayonnaise and tomato salsa and optional fresh cilantro.
Ingredients
- 1/2 Cup quick-cooking oatmeal cooked in 1 cup of water
- 1/2 Cup diced onion
- 1 large clove garlic minced
- 1 small jalapeño pepper deseeded & finely chopped
- 4-5 Tbs. vegetable oil, divided (for sautéing onions and burgers)
- 1 tsp. ground cumin
- 1 15-ounce can small red beans, well-drained
- 1 8-ounce package SoyBoy tempeh coarsely ground in food processor
- 1/2 cup dried breadcrumbs
- Pinch of salt (optional)
- whole-wheat burger buns
- tomato salsa and vegan mayonnaise combined, as desired
- fresh cilantro leaves
