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 4Patties
Author Active Vegetarian
Ingredients
1 Tbspcoconut oil
1small oniondiced
2garlic clovesminced
1/4cupraw walnut pieces
1package200g tempeh, crumbled (we use chickpea & lentil tempeh)
1cupof cooked quinoa
1tbspdijon mustard
3tbspground flaxseeds
1tspCeltic sea salt
fresh ground pepperto 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!