Mushroom Tempeh Burgers
Satisfy your craving for a hearty, plant-based meal with these flavorful Mushroom Tempeh Burgers! Packed with protein-rich tempeh and the earthy goodness of finely chopped baby bella mushrooms, these vegan burgers deliver both taste and nutrition in every bite. A blend of smoked paprika, cumin, and soy sauce adds a rich, smoky depth, while a flax "egg" and oat flour bind everything together for the perfect texture. Quick to prepare in just 35 minutes, these patties cook to golden perfection, making them an ideal choice for weeknight dinners or backyard cookouts. Customize them with your favorite toppings—think crisp lettuce, juicy tomato, creamy avocado, or tangy vegan mayo—and sandwich them between toasted burger buns for a satisfying meal. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is sure to impress! Perfect keywords: vegan burgers, mushroom burgers, tempeh recipes, plant-based burgers, easy vegan dinner ideas.
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Recipe Information
Ingredients
- 200 grams tempeh
- 150 grams baby bella mushrooms (finely chopped)
- 1 medium onion (finely diced)
- 2 cloves garlic cloves (minced)
- 2 tablespoons soy sauce
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 60 grams oat flour
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
- 4 pieces burger buns
- desired toppings (e.g. lettuce, tomato, avocado, vegan mayo)
Instructions
In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to form a flax egg.
Crumble the tempeh into small pieces and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened.
Add the mushrooms and cook for another 5-6 minutes, until most of the moisture has evaporated.
Stir in the minced garlic, soy sauce, smoked paprika, and cumin. Cook for 1-2 minutes, until fragrant. Remove from heat.
Transfer the cooked mixture to a large mixing bowl. Add the crumbled tempeh, prepared flax egg, oat flour, salt, and black pepper. Mix thoroughly to combine.
Using your hands, form the mixture into 4 evenly sized burger patties.
Heat a non-stick skillet over medium heat. If needed, brush with a little oil to prevent sticking. Cook the patties for 4-5 minutes on each side, or until golden brown and firm.
Toast the burger buns if desired. Assemble the burgers with your preferred toppings, such as lettuce, tomato, avocado, and vegan mayo.
Serve warm and enjoy!
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 16.7 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 499 mg | 38% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
