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Tempeh, black bean and caramelised onion burgers

Ingredients for the patties (Makes 5 patties) 

  • 1 red onion (roughly diced) 

  • 1 tsp brown sugar

  • 1/2 tsp English mustard 

  • 2 tbsp soy sauce 

  • 1 tsp tomato puree 

  • 200g Tofoo Co tempeh 

  • 1 tin black beans (~250g drained) 

  • 5 tbsp plain flour 

  • Salt and pepper

  • Rapeseed oil (for frying) 


  1. Unwrap your tempeh and roughly dice it into into small pieces (no greater than 1cm thick). Heat a large frying pan and add a dash of oil. When the oil is jot add the diced red onion. Fry off for 5 minutes. Next add the sugar, mustard, tomato puree and soy sauce. Continue caramelising the onions for a further 2-3 minutes. 

  2. Next add your tempeh. Combine together gently for a couple of minutes. Remove from the pan and set aside on a surface to cool. 

  3. In a large mixing bowl add your drained black beans (make sure that they have been patted dry). Using your hands break down approximately 1/4 of the beans. Keep the majority of the beans whole. 

  4. To the mixing bowl add your tempeh mix and flour. Mix carefully, taking care not to break down the tempeh and beans. Carefully form 5 patties using floured hands 

  5. When the patties are ready, heat the same frying pan back up with 2 tbsp of rapeseed oil. When the oil is hot fry off the burger patties (2-3 at a time). Allow the patties to cook for approximately 3-4 minutes each side or until lovely and crispy. 

  6. Serve alongside your fillings of choice. If you are going to use cheese, I recommend topping the patties with sliced cheese and putting it under a hot grill for 2-3 minutes. 

  7. Serve inside a crispy vegan brioche with some salad and sauce. Enjoy! 



Vegan burgers are awful when the patties are mushy. Keep the majority of the beans whole and take care when forming the patties. Serve with plenty of BBQ sauce! 

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