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
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!