Looking for an easy veggie burger recipe? Then you should definitely try this basil tempeh burger that packs a lot of taste, nutrition and is super juicy. It comes together super fast and can be kept in a freezer for up to a couple of months.
This recipe is ideal if you want to impress your non-veg friends and family. The nutty and rougher consistency of tempeh is the secret for this burger. Adding the mushrooms will give it a more earthier taste and the soy sauce will add some savoriness. All together with the veggies and the spices this burger packs a lot of flavor that even your non-veg friends can’t deny.
Serve with some plain old BBQ sauce or try our homemade ketchup!
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Tempeh Basil Burger with Mushrooms
- 200 grams Tempeh
- 2 tbsp fresh or dried basil
- 1/2 medium onion
- 1 glove garlic
- 70 grams chopped mushrooms
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 tbsp soy sauce
- salt and pepper to taste
- oat flour to bind
- 4 pieces whole wheat bread
- Cut the tempeh into smaller blocks and add to a food processor along with the chopped vegetables and spices.
- Pulse a couple of times to form a rough dough. Don’t let it turn into a paste. Take some of the dough and try to make a patty.
- If it feels too moist then add some oat flour to the mixture. The mixture shouldn’t be too dry either so pay attention to that too, otherwise it might crumble when cooking it. Add in the bread and mix it all together by hand, this will help to bind the mixture.
- I recommend cooking it in the oven at 180C for 10 minutes and 5 minutes on each side on a pan after that to make sure it stays together.
- You can also double the recipe and freeze the burgers that you don’t eat. That way they’ll definitely hold together when cooking them straight from the freezer.