Smoky Tempeh Black Bean Burgers

Steps

1. 1

   Heat the oil in a large skillet over medium heat. Once hot, add onion and garlic. Cook for 3-5 minutes, stirring regularly, until onions start to brown.

2. 2

   Next, add the diced carrot and red bell pepper. Drizzle the soy sauce and stir. Cook for another 6-8 minutes. Remove from heat and transfer to the bowl of a food processor.

3. 3

   Add the soy sauce, maple syrup, almond flour, tomato paste, almond butter, cooked black beans, cumin, oregano, smoked paprika, and liquid smoke. Pulse for 5-7 seconds or until the black beans are roughly mashed. You don't want to process too much. Keep some beans whole.

4. 4

   Then, add the tempeh and process for another 3 seconds until just incorporated.

5. 5

   Transfer to a mixing bowl and stir in the toasted pine nuts. You can sub for crushed roasted cashews if you prefer. Nuts add a nice crunch.

6. 6

   Using your hands, form 3 burger patties and place them on a plate lined with parchment paper. Chill in the refrigerator for 1 hour.

7. 7

   Heat a tablespoon of oil in a large skillet over medium heat. Once hot, cook the burgers on each side for 3-5 minutes, until slightly brown. Use a large spatula to flip the burgers carefully, as they are soft they are delicate. Once cooked, brush the top and sides with the sweet & spicy glaze.

8. 8

   To assemble: Toast your buns. Transfer the burger to a bun, and top it with 2 tbsp of coconut bacon and 2 tbsp of garlic sauce. Add your favorite toppings: salad, tomatoes, etc, and serve. You can also serve these "bunless" with a salad or green veggies on the side.

9. 9

   In a small bowl, combine all the ingredients together.

10. 10

    Combine all the ingredients together in a small bowl. Adjust the consistency to your liking by adding more or less water.