Black Bean Burgers with Tempeh Crisps

Submitted by: Courtney

This recipe is an interesting take on black bean burgers--if you don't like tempeh, just leave it off--the burgers are great by themselves!!

As an alternate garnish, use thinly sliced onions for a jolt of color.

Black Bean Burgers
3 cups cooked black beans
2 cups cooked brown rice
1 cup bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup chopped scallions
1 Tbs. chili powder
1 Tbs. catsup
1/2 to 3/4 cup water, or as needed to process

Tempeh Crisps
12 oz. tempeh, sliced into thin strips
2 Tbs. chili powder
1/2 tsp. salt
1/2 tsp. pepper
6 whole wheat buns

Preheat oven to 375F. Spray sheet pan with nonstick cooking spray.

To make Black Bean Burgers: Combine black beans, brown rice, bread crumbs, salt, pepper, scallions, chili powder and catsup in food processor, and process, adding just enough water to blend, until smooth. Form into 6 equal-sized patties, and chill 1 hour.

Meanwhile, to make Tempeh Crisps: Toss tempeh strips with chili powder, salt and pepper. Spread strips evenly on sheet pan, and bake about 15 minutes, or until browned and crisp. Remove from oven, and set aside.

Heat skillet over medium heat, and spray with nonstick cooking spray. Add patties, cooking 5 minutes on each side, or until heated through. Place each burger on whole wheat bun. Garnish with crisps and favorite condiments.

From the Fatfree Vegan Email List archives

back to fatfreevegan.com