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Healthy Plant-Based Burger – High in Protein

Looking for the best whole food plant-based burgers?- these tempeh/quinoa patties are easy to make, super healthy, packed with clean protein and absolutely delicious!
Servings 4 Patties
Author Active Vegetarian

Ingredients

  • 1   Tbsp coconut oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1/4 cup raw walnut pieces
  • 1 package 200g tempeh, crumbled (we use chickpea & lentil tempeh)
  • 1 cup of cooked quinoa
  • 1 tbsp dijon mustard
  • 3 tbsp ground flaxseeds
  • 1 tsp Celtic sea salt
  • fresh ground pepper to taste

Instructions

  • Cook quinoa according to package directions, omitting the salt, about 14 min. Transfer to a large bowl.
  • Heat a medium, wide non-stick skillet. Add oil, then onion and garlic. Cook until soft, about 5 min. Add in walnut pieces and continue cooking for another 2-3 minutes. Turn the heat off and set aside.
  • In a food processor, combine crumbled tempeh, cooked quinoa, and onion/garlic/walnut mixture, dijon mustard, ground flaxseeds, Celtic sea salt, and fresh ground pepper. Pulse until everything is chopped and combined — just don’t over-process the mixture because you want the burgers to have a little texture. Form mixture into 4-5 patties, depending on size preference
  • To bake: Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 15 minutes on each side, 30 minutes total. To grill: Heat a teaspoon of coconut oil in a grill pan over medium heat. Cook the tempeh quinoa patties for 6-8 minutes per side or until golden brown.
  • Serve on a whole grain bun (or not!) with your favorite toppings.
  • You can easily freeze any extras for an ultra-quick meal!

Notes

NOTES: The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness!