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Home » Recipes » Burgers

Vegan Tempeh Burger Recipe

Published: Sep 1, 2023 by Denise · 2 Comments

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Close up of tempeh burger in bun with lettuce, onion, tomato, and vegan aioli. Text overlay of recipe title and website.

This vegan tempeh burger recipe makes the full-flavor, meaty veggie burgers you've been waiting for! Simmered tempeh crumbles, mushrooms, onions, spices, and vital wheat gluten team up for hearty burger patties that can be baked, air-fried, or pan-fried.  

A tempeh burger patty in a bun with lettuce, tomato, red onion, and aioli.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients, Notes, and Substitutions
  • Recipe Variations
  • Step-by-Step Instructions
  • Pro Tips
  • Cooking Methods
  • Serving Suggestions
  • Frequently Asked Questions
  • More Vegan Burger Recipes
  • 👩🏻‍🍳 Recipe

Why You'll Love This Recipe

  • An easy prep for tempeh gives it a soft, meaty texture, like ground beef, and great taste.
  • Make these delicious vegan burgers with a handful of ingredients. 
  • Tempeh and vital wheat gluten make this a high-protein veggie burger.
  • Bake, pan-fry, or air fry without added oil for a healthy burger. 

Ingredients, Notes, and Substitutions

The ingredients for tempeh burgers with vital wheat gluten in small dishes with labels.

Tempeh. Tempeh is usually made from fermented soybeans but can be made from other legumes like black beans or chickpeas.  Brown rice or wheat is sometimes added to tempeh.  It's a great meat alternative with a chewy texture and has a bonus of both a protein and dietary fiber boost. 

Vital Wheat Gluten. Although not technically flour, vital wheat gluten is powdery and flour-like. It's the secret ingredient for making vegan meat because it has a chewy texture when cooked. 

Mushrooms. The umami flavor of mushrooms is an essential ingredient. I used inexpensive button mushrooms (4-6) to make 1 ½ cups. Substitute with a cup of chopped dried mushrooms.

Vegan Worcestershire sauce. If you can't find vegan Worcestershire sauce, use a tablespoon of soy sauce. Or create your own with 1 tablespoon of soy sauce and 1 teaspoon of apple cider vinegar or red wine vinegar, plus ½ a teaspoon of garlic powder and onion powder, respectively. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

  • You can modify the spice profile easily with a pinch of homemade chili powder, ground cumin, or a dash of sriracha chili sauce. Add ½ a teaspoon of liquid smoke or smoked paprika for smokey burgers. 
  • Add more garlicky flavor by replacing garlic powder with 1-2 garlic cloves. 
  • What a cheesy burger!? Add a tablespoon or more of nutritional yeast.
  • Make crunchy breaded burgers by pressing your vegan patties in panko breadcrumbs before cooking them. 

Step-by-Step Instructions

Crumbled tempeh in a blue cooking pot.

Step 1: Crumble the tempeh into a medium pot.

Simmered tempeh crumbles in a spoon over a pot of crumbles in vegetable broth.

Step 2: Add vegetable broth and a tablespoon of soy sauce. Simmer over medium heat for 20 minutes. 

Tempeh crumbles in a colander are pressed with a spoon.

Step 3: Drain the tempeh. Use the back of a spoon to press out the moisture. 

Tempeh burger mixture in a food processor with a spoon.

Step 4: Add the tempeh crumbles and other ingredients (except vital wheat gluten) to a food processor. Pulse a few times to mix the ingredients.  

Vital wheat gluten is added to tempeh burger mixture in a glass bowl.

Step 5: Transfer the burger mixture to a medium or large bowl and mix in ½ a cup of vital wheat gluten using your hand. 

A ball of tempeh burger mixture is held in hand.

Step 6: Test the mixture by forming a ball. If it falls apart, add more vital wheat gluten. 

Four uncooked tempeh burger patties on a parchment-lined baking tray.

Step 7: Make 4 large patties or 6 mini burgers. If baking, place them on a lined baking sheet. 

A tempeh burger patty is lifted with a spatula with three other patties all on a parchment-lined baking tray.

Step 8: Bake in a preheated oven (425 F). for 15-20 minutes until brown and firm. Flip and bake for another 10 minutes. 

Pro Tips

For veggie burgers that are firm in the middle, always start with a preheated oven, air fryer, pan, or grill (whatever you use). 

Tempeh crumbles can be made ahead. Wait to add vital wheat gluten until you are ready to cook the burgers. In my experience, it expands, making the texture super-chewy, with many air pockets. 

Cooking Methods

Bake. Bake at 425 F. Baking is my preferred method because it's easy. Line the baking tray with parchment paper or a silicon mat so the burgers are easy to flip. Bake for 25-30 minutes, flipping halfway through. 

Air Fry. Preheat the air fryer to 375 F. Place the patties in a single layer in the air fryer basket. Fry for 11 to 13 minutes, flipping the burgers halfway through. 

Pan Fry. Heat a large skillet or frying pan to medium heat. Add the burger patties and cover them for the first 5 minutes or so to help the middle cook. Flip the burgers and cook until both sides are brown and the middles are firm.

Serving Suggestions

A tempeh burger on a bun with lettuce, tomato, onion, and aioli with baked potato fries on a plate.

Serve tempeh burgers with our favorite vegan condiments like quick vegan mayo, sriracha BBQ sauce, sriracha mayo, or garlic aioli. Stuff homemade whole wheat hamburger buns with tomato slices, lettuce leaves, red onions, or for a sweet flavor, try quick-pickled red onions. 

Frequently Asked Questions

How long do tempeh burgers last? 

Keep leftover, cooked tempeh burgers in an airtight container, or wrap them in foil. Keep them in the refrigerator for 4 days. 

Can you freeze tempeh burgers?

Freeze tempeh burgers for 3 months. I find it easiest to separate the burgers with a small piece of parchment paper or plastic wrap so they don't stick together. 

Is vital wheat gluten and seitan the same thing? 

Vital wheat gluten is the main ingredient in seitan (often called wheat meat). The terms are often used interchangeably, but one, vital wheat gluten, is an ingredient in the other, seitan. 

What is a good substitute for vital wheat gluten? 

It's difficult to mimic vital wheat gluten (wheat gluten) for making vegan meats; however, a few burger binders will work for this recipe. The texture won't be quite the same, but chickpea flour or ground oats are good gluten-free substitutes. If gluten isn't an issue, high-gluten wheat flour can also be used in conjunction with a tablespoon of xanthium gum. 

Can you grill tempeh burgers? 

To grill tempeh burgers, start with a hot grill. Depending on the grilling rack material, you may need to spray some oil to prevent the burgers from sticking. Grill the patties over medium heat, flipping them at least once. 

More Vegan Burger Recipes

  • Baked vegan tofu burger with bun and avocado.
    Easy Vegan Tofu Burger Recipe
  • A sweet potato and chickpea burger patty is placed on a bun with lettuce, onion, and tomato.
    Mediterranean Sweet Potato and Chickpea Burgers
  • A mushroom burger in a bun with mayo, lettuce, tomato slices, and red onion.
    Vegan Mushroom Kale Burger
  • A baked chickpea burger on a bun with lettuce, tomatoes, tomato slices and vegan mayo.
    Vegan Chickpea Burgers Recipe

Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.

If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!

👩🏻‍🍳 Recipe

Tempeh burger in a bun with lettuce, tomato, red onion, and aioli.

Vegan Tempeh Burger Recipe

Vegan tempeh burger recipe with tempeh crumbles, mushrooms, and vital wheat gluten for oil-free, baked, air-fried, or pan-fried plant-based burgers.
Author: Denise

Rate this Recipe:

5 from 1 vote
Print Pin
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine American
Diet Vegan
Servings 4 burgers
Calories 205 kcal
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Ingredients
 

  • 8 ounces tempeh
  • 5 cups vegetable broth - or use water and a few veggie cubes
  • 1 tablespoon soy sauce - or Tamari
  • 1 small onion - diced
  • 1 ½ cups mushrooms - sliced, (about 5 button mushrooms)
  • 1 tablespoon soy sauce - or Tamari
  • 1 tablespoon vegan Worcestershire sauce - see notes for options
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • ½ - 1 cup vital wheat gluten - (seitan)

Instructions
 

  • Crumble the tempeh into small pieces (aim for thumbnail size) and place it in a medium pot.
  • Cover the tempeh with vegetable broth and soy sauce.
  • Over medium heat, simmer the tempeh for 20 minutes. Use this time to prep the rest of the ingredients.
  • Drain the tempeh crumbles over a colander or mesh strainer. Use the back of a spoon to press the moisture from the tempeh.
  • When the tempeh is done, drain it being sure to press it down a bit to get as much moisture out as possible.
  • Preheat the oven to 425 F (220 C).
  • Add the tempeh and all the ingredients except vital wheat gluten to a food processor. Pulse a few times to mix the ingredients. Leave a little texture rather than blending it smoothly.
  • Transfer the burger mixture into a medium bowl and add ½ a cup of vital wheat gluten. Use your hands to knead in more vital wheat gluten until you can form a ball or patty that will hold together.
  • Make 4 burger patties (or 6 small patties), about ½ inches thick, and place them on a parchment-lined baking tray.
  • Bake for 15-20 minutes until firm in the middle and slightly brown. Flip and bake for another 10-15 minutes.
  • Bake for 15 minutes, flip, and bake another 10 – 15 minutes more until the burgers are slightly brown on the top and are firm, but not hard.
  • Air Fry. Preheat the air fryer to 375 F. Place the patties in a single layer in the air fryer basket. Fry for 11 to 13 minutes, flipping the burgers halfway through.
  • Pan Fry. Heat a large skillet or frying pan to medium heat. Add the burger patties and cover them for the first 5 minutes or so to help the middle cook. Flip the burgers and cook until both sides are brown and the middles are firm.

Video

Notes

  • If you can't find vegan Worcestershire sauce, use a tablespoon of soy sauce. Or make a quick sauce of 1 tablespoon of soy sauce and 1 teaspoon of apple cider vinegar or red wine vinegar, plus ½ a teaspoon of garlic powder and onion powder, respectively.
  • Keep leftover, cooked tempeh burgers in an airtight container, or wrap them in foil. Keep them in the refrigerator for 4 days. Freeze for 3 months.
  • Reheat burgers in the microwave or wrap them in foil and steam them in a steamer basket or reheat them in the oven.
  • It's difficult to mimic vital wheat gluten (wheat gluten) for making vegan meats; however, a few burger binders will work for this recipe. The texture won't be quite the same, but chickpea flour or ground oats are good gluten-free substitutes. If gluten isn't an issue, high-gluten wheat flour can also be used in conjunction with a tablespoon of xanthium gum.
  • ​To grill tempeh burgers, start with a hot grill. Depending on the grilling rack material, you may need to spray some oil to prevent the burgers from sticking. Grill the patties over medium heat, flipping them at least once. 

Nutrition

Calories: 205kcal (10%)Carbohydrates: 16g (5%)Protein: 24g (48%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1745mg (76%)Potassium: 452mg (13%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 683IU (14%)Vitamin C: 3mg (4%)Calcium: 97mg (10%)Iron: 3mg (17%)

Nutritional information is an estimation only.

Keyword vegan tempeh burgers
Tried this recipe?Rate it & leave a comment below

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Reader Interactions

Comments

  1. Hugh

    February 28, 2019 at 3:41 pm

    These are the best home-made vegan burgers yet. We have made them several times. Love them with the Ranch Dressing or Chilli sauce. Thanks.

    Reply
    • Denise

      March 21, 2019 at 9:49 am

      Thanks so much. This is one of our favorites. Ranch dressing is such a winner.

      Reply

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Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.

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burger patties are place between 2 buns with onion, lettuce and tomato and are placed on wire rack with recipe title written on picture
Close up of tempeh burger in bun with lettuce, onion, tomato, and vegan aioli. Text overlay of recipe title and website.