The hot summer tempe(h)rature is in full swing and so is BBQ season – which is one of my favorite things about summer if you’ve read my first tempeh burger recipe post. Today I have a new tempeh burger recipe but guys, I kid you not, these are on a WHOLE other level. First off, they’re packed with much more protein since I’m merging tempeh and chickpeas this time, both packed with plant-based protein! I’m also using one of my favorite foods aka sweet potatoes as a binding agent – hello Vitamin A (beta carotene).
For this burger recipe, I merged one of my favorite herbs (basil) and one of my favorite spices (turmeric) along with others. Although it may seem unconventional to use these two together – one being Italian and the other Indian – they pair quite nicely with the heartiness of tempeh and turmeric. It’s a flavor combination I have quickly fallen in love with.
In the spirit of Vegan Feast Friday, these burgers are perfect for a vegan feast or BBQ. Even if you’re going to a BBQ full of carnivores, bringing a vegan dish can open their horizon and provide more variety. I made my dad (a beef burger lover) try these sweet potato tempeh burgers and he loved them, asking for seconds. Bring veggie burgers to your next gathering and use that time as an opportunity to talk to your friends and family about the benefits of reducing their meat intake during a week. They can only benefit from it!
These burgers use Noble Bean tempeh as I’ve used in some of my other Vegan Feast Friday posts like my Italian Balsamic-Marinate Tempeh Kabobs or Teriyaki tempeh. Tempeh is a complete protein and a 100 gram serving contains 21 g of protein. It’s also high in B-vitamins, fiber and calcium, plus, it’s a fermented food, making it easier to digest than meat!
Turmeric-Basil Sweet Potato Tempeh Burgers
- 2 cups sweet potato, boiled and mashed (2 medium sized sweet potatoes)
- 19 0z chickpeas
- 1 240g pack Noble Bean tempeh
- 1 small onion, diced
- 1 garlic clove, minced
- 10 fresh basil leaves, chopped
- 1 tsp ground turmeric
- 2 tbsp. dried oregano
- 1/4 tsp cayenne
- 1/2 tsp black pepper
- salt to taste (I used 2 tsp salt)
- 1/2 cup breadcrumbs of choice
- Boil sweet potato: Wash, peel and chop sweet potato into chunks in order for it to cook faster. Boil until fork tender and then mash.
- Grate tempeh: Defrost a pack of Noble Bean tempeh under warm water for a few seconds. Grate tempeh with a box grater.
- Pulse chickpeas: In a food processor, pulse chickpeas for a few seconds until they have broken down a little. They should not be smooth like hummus.
- Assemble: In a large bowl, combine the mashed sweet potato, grated tempeh, pulsed chickpeas, diced onion, miced garlic, basil, turmeric, oregano, cayenne, black pepper and salt. Mix well to combine.
- Add breadcrumbs: Add breadcrumbs and mix until they are well incorporated.
- Form veggie burgers: Form veggie burgers. This recipe makes 8 large burgers but you could also make a lot of mini burgers if you’d like.
- Bake: Bake at 350F degrees for 15 minutes. Flip and bake for another 15 minutes. Enjoy!
SIDE NOTE: I’ve tried some of the veggie burgers that you find in the frozen section at health food stores. No need to mention brands since there are few on the market, but honestly, they just didn’t cut it for me. In my opinion, they lacked flavor, didn’t always have much protein (what keeps you full) and crumbled to bits quite easily. For this reason, I choose to make my own veggies burgers at home. HOWEVER, there is hope at the end of the tunnel! The one store-bought burger that has met all my criteria is the veggie burger from Aux Vivres right here in Montreal! They’re a pretty red color (due to beet), moist, flavorful and stay intact! If you find yourself in Montreal, you must check out Aux Vivres restaurant or food counter, which is right next door to their restaurant. Pictures below: Aux Vivres veggies burger that I enjoyed in a kamut bun with turmeric-marinated onions, vegan chipotle mayo, avocado and lettuce.