Ingredients (2 servings):

1 block of tempeh (about 200g)
1 cup of rinsed and drained black beans
3/4 cup of oats
1 carrot roughly chopped
1 /2 JAZZ™ Apple finely grated
1 small red onion -chopped
2 tbsp of tamari sauce
A generous sprinkle of black pepper
Optional: 1-2 tbsp of hot sauce

To serve:
Burger buns
Sliced avocado
Sliced tomato
Lettuce or rocket
Sauerkraut or pickle
Vegan mayo

Method:

  • Slice the tempeh into pieces and place it into a pan covered with boiling water. Cook the tempeh on a medium heat for 10 minutes.
  • Drain the tempeh chunks and place them in the food processor with all the other ingredients for the patties. Blitz everything for a few seconds until you have a chunky paste.
  • Don’t over process it as you don’t want to end up with a puree.
  • Shape the mixture into patties and place them on a baking tray covered with parchment paper. Bake them in the oven for 20 minutes.
  • Remove them from the oven and let them cool down for few minutes. You can either eat them as they are or if you want to add a lovely smoky flavour, just brush them with some oil and place them on the barbecue for few minutes each side.
  • To assemble the burger spread a layer of mayo on the bottom half, add the greens, the burger, tomato, avocado and sauerkraut or pickle.
  • Enjoy!
  • You can store the patties in the fridge for a week or so and they are also suitable for freezing.