If you’re on the hunt for a truly satisfying, grill-worthy veggie burger, your search ends here! These Beet and Tempeh Burgers are the real deal. We’re talking a hearty, high-protein patty that’s unbelievably juicy and flavorful. The secret? Grated raw beet not only lends a gorgeous, classic burger color but also provides essential moisture. Combined with a savory base of tempeh, vital wheat gluten for that perfect chew, and a rainbow of fresh vegetables, this is a burger that will impress everyone, from dedicated vegans to curious carnivores. Fire up the grill and get ready to build your new favorite burger!
Ingredients
• 4 Tbs / 60 ml light miso paste
• ¼ cup / 60 ml water
• 2 8-oz / 227-g packages tempeh, grated
• 3 Tbs / 45 ml canola oil, divided
• ½ cup / 60 g vital wheat gluten
• 2 Tbs / 20 g guar gum
• 1 portobello mushroom, stemmed and grated, about ¾ cup / 75 g
• 1 small beet, grated, about ¾ cup / 110 g
• 1 small onion, grated, about ½ cup / 80 g
• 1 small carrot, grated, about ½ cup / 60 g
• ½ cup / 75 g fresh or frozen corn kernels
• ½ medium green bell pepper, finely chopped, about ⅓ cup / 50 g
• ½ medium red bell pepper, finely chopped, about ⅓ cup / 50 g
• 2 cloves garlic, minced, about 2 tsp / 10 g
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly coat a baking sheet with cooking spray.
2. In a large bowl, whisk together the miso paste and ¼ cup of water until smooth. Add the grated tempeh and 1½ Tbs. of the canola oil, stirring to combine well. Sprinkle in the vital wheat gluten and guar gum, and mix until a cohesive dough forms.
3. Mound the tempeh mixture onto the prepared baking sheet, cover it loosely with foil, and bake for 20 minutes, or until it’s firm and heated through.
4. While the tempeh bakes, heat the remaining 1½ Tbs. of oil in a large skillet over medium heat. Add the grated mushroom, beet, onion, carrot, corn, bell peppers, and minced garlic. Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender and fragrant.
5. Transfer the cooked vegetables and the baked tempeh mixture to a food processor. Pulse 6 to 7 times, just until the mixture is combined but still has some texture. Be careful not to over-blend into a paste.
6. Form the mixture into 8 evenly-sized patties. Place them on a plate or baking sheet, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for the flavors to meld and the patties to firm up.
7. When ready to cook, preheat your grill to medium heat. Brush both the burgers and the grill rack with a little oil to prevent sticking. Grill for 8 to 10 minutes per side, or until nicely browned and heated through. Serve immediately on your favorite buns with all the fixings.
Nutritional Information
• Nutrition Information
• Yields: 8 patties
• Calories: 218
• Protein: 20 g
• Total Fat: 9 g
• Saturated Fat: 1.5 g
• Carbohydrates: 14 g
• Cholesterol: 0 mg
• Sodium: 259 mg
• Fiber: 6 g
• Sugar: 3 g
Pro Tips
• Don’t skip the chill time! Refrigerating the patties is essential. It allows the vital wheat gluten to fully activate, ensuring the burgers are firm and hold their shape perfectly on the grill.
• Texture is key. When pulsing the in the food processor, aim for a coarse, blended texture, not a smooth paste. A few quick pulses are all you need to keep some of that hearty veggie and tempeh structure.
• Grating shortcut. To save time and effort, use the shredding disk attachment on your food processor for the tempeh, mushroom, beet, onion, and carrot.
• Alternative cooking methods. No grill? These patties pan-fry beautifully in a lightly oiled skillet over medium-high heat for 5-7 minutes per side. You can also bake them at 400°F / 200°C for 20-25 minutes, flipping halfway through.
FAQ
Q: Can I make these beet and tempeh burgers gluten-free
A: Unfortunately, this specific recipe relies heavily on vital wheat gluten to create its signature firm, chewy, and grill-friendly texture. Substituting it would result in a much softer patty that would not hold together as well during cooking. This recipe is best for those who can consume gluten.
Q: What makes these veggie burgers so high in protein
A: The impressive 20 grams of protein per patty comes from two key ingredients: tempeh, a nutrient-dense product made from fermented soybeans, and vital wheat gluten, which is the natural protein found in wheat. This combination creates a hearty, satisfying, and protein-packed burger.
Q: How should I store these homemade veggie burgers
A: These burgers are perfect for meal prep. You can store the uncooked patties in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the patties by placing them on a baking sheet in a single layer until firm, then transfer them to a freezer-safe bag with parchment paper between each patty. They can be frozen for up to 3 months and cooked directly from frozen, just add a few extra minutes to the grilling time.
Q: Do I have to chill the patties before cooking
A: Yes, the chilling step is crucial and should not be skipped. Refrigerating the patties for at least 4 hours allows the vital wheat gluten to fully activate and the flavors to meld. This process ensures the burgers become very firm, which helps them hold their shape perfectly on the grill without falling apart.
