Tempeh Burger Recipe

Prepare flax binder

In a small bowl combine the ground flaxseed and 1 tablespoon water. Stir and let sit 3–5 minutes until slightly gelatinous; this creates a binder to help the patty hold together.

Crumble and steam tempeh

Crumble the 4 oz (0.25 lb) tempeh into small pieces with your hands or a fork. Place the crumbled tempeh in a microwave-safe bowl or a small saucepan. Add the tamari (1 tbsp), olive oil (1 tsp), grated onion (2 tbsp), minced garlic (1 tsp), smoked paprika (1 tsp), ground cumin (1/2 tsp), black pepper (1/4 tsp), and sea salt (1/4 tsp). If using a saucepan, add 1 teaspoon water, cover, and steam over low heat for 4–5 minutes until the tempeh softens and absorbs flavors. If microwaving, cover and heat 60–75 seconds, then stir.

Combine mixture

Transfer the warmed tempeh mixture to a medium bowl (if not already in one). Add the prepared flax binder and 2 tablespoons breadcrumbs. Mix thoroughly with a spoon or your hands until evenly combined. Taste and adjust seasoning with an extra pinch of salt or a few drops of tamari if needed.

Form patty

Shape the mixture into a compact 4-ounce patty roughly 3.5–4 inches in diameter and about 1/2 inch thick. Press firmly so the patty holds together. If the mixture feels too wet, add up to 1 tablespoon more breadcrumbs; if too dry, wet your hands slightly and press to bind.

Pan-sear

Heat a nonstick or stainless-steel skillet over medium heat. Add 1 teaspoon neutral oil and swirl to coat. Place the tempeh patty in the hot pan. Cook for 3–4 minutes on the first side without moving to develop a golden crust.

Flip and steam (optional)

Flip the patty and cook 2–3 minutes on the second side until browned. For a slightly softer interior, add 1 teaspoon water to the pan and immediately cover for 30–45 seconds to steam, then remove the lid and cook another 15–30 seconds to evaporate excess moisture.

Rest and serve

Transfer the cooked patty to a plate and let rest 1–2 minutes. Use immediately in sandwiches or wraps, or cool completely and refrigerate in an airtight container up to 3 days (reheat in a skillet or oven).