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Tempeh & Black Bean Burgers


Tempeh & Black Bean Burgers

Tempeh & Black Bean Burgers


Makes 4-6 burgers

  • 200g tempeh
  • 400g tin black beans, drained
  • 200g tin sweetcorn, drained
  • Large handful coriander, finely chopped
  • Large handful parsley, finely chopped
  • 2 tbsp aquafaba
  • 1/2-1 tsp Ross & Ross Steak Rub
  • Juice half lemon
  • 2 tbsp Nutritional Yeast
  • 2 tsp Miso paste
  • 2-4 tbsp ground almonds
  • Salt and pepper, to taste

To serve –

  • Grilled burger buns
  • Sliced tomato
  • Sliced avocado
  • Ketchup
  • Fresh lettuce and rocket


  1. Preheat your oven to 180C. Line a baking tray with paper.
  2. Steam the tempeh for 7-10 minutes until softened.
  3. Place the softened tempeh into a high-processed blender along with the black beans, corn, coriander and parsley. Blend until well combined, but don’t process until completely smooth – you want a few chunks!
  4. Tip the mixture into a large mixing bowl. Stir in the aquafaba, veggie rub, lemon, Nutritional Yeast and miso, then season to taste. Stir through the ground almonds, one tablespoon at a time, until the mixture is firm enough to handle.
  5. Shape into burger patties, then lightly brush with olive oil. Place in the pre-heated oven to bake for 20-27 minutes, or until golden and crisp on the outside.
  6. Serve with toasted burger buns, fresh greens, avocado, tomato and ketchup.


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