Mushroom Tempeh Burgers – a delicious recipe with olive oil, water, portabella mushroom, black beans, soy sauce, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a large nonstick skillet, heat the oil and water over medium heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are very tender, about 5 minutes.
2
In a large bowl, combine the pinto beans, soy sauce, and Worcestershire sauce, and mash with a potato masher. Stir in the mushrooms.
3
Grate the tempeh on the large holes of a box grater. (Or finely chop it with a knife.) Stir the tempeh into the mushroom mixture until well combined. Shape the mixture into 4 patties.
4
Spray the broiler pan with nonstick cooking spray. Preheat the broiler. Broil the burgers 4 to 6 inches from the heat for 5 minutes. Turn the burgers over and brush the tops with the chili sauce. Broil for 3 to 5 minutes, or until the burgers are heated through.
99
kcal
Calories
3
g
Fat
13
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 tablespoons water, 1/2 lb portabella mushroom, finely chopped, 1 cup black beans, and more.
Yes, Mushroom Tempeh Burgers falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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