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Grillable Veggie Burger
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5 from 7 votes

Grillable Veggie Burger

A very grillable, hefty and meaty veggie burger made with red beans, roasted red peppers, mushrooms, brown rice, almonds and tempeh.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Burger
Cuisine: American
Servings: 8 burger patties
Calories: 264kcal


  • 1 cup dry red kidney beans cooked and drained, or 2 ½ cups canned beans, drained
  • 1 8- oz package of original tempeh
  • 1 cup chopped button or crimini mushrooms
  • ¼ cup roasted almonds
  • ½ cup cooked brown rice
  • 1 large roasted bell pepper patted dry with kitchen towels if using the jarred kind
  • 1 tsp powdered and roasted cumin seeds
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp dry rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp tamari
  • 1 tsp dijon mustard
  • 1 tbsp tomato ketchup
  • Salt and ground black pepper to taste


  • On a large baking sheet sprayed with oil or lined with parchment paper, toss the red beans with salt and pepper and spray lightly with some oil. Spread in a single layer on one side, leaving room for the mushrooms and tamari.
  • Spread the mushrooms, also tossed with salt and pepper, in a single layer.
  • Cut the tempeh into four pieces and place next to each other on the baking sheet.
  • If your baking sheet is not large enough to hold all three, you can certainly use two and roast them together.
  • In a preheated, 425-degree oven, roast the beans, mushroom and tempeh for 30 minutes. Set aside.
  • In a food processor, process the almonds with the tamari until coarsely chopped. You don't want to reduce it to a paste, but you don't want very large pieces either.
  • Add the onion powder, garlic powder, cumin, paprika, rosemary, mustard, and ketchup and mix.
  • Add the red bell pepper, beans, mushrooms and brown rice. Pulse two or three times for five seconds each to mix.
  • Crumble in the tempeh and either mix by hand or pulse briefly once or twice for two or three seconds to mix.
  • Remove to a bowl and add salt if needed.
  • Shape into eight, approximately two-and-a-half-inch burger patties. Refrigerate for an hour before grilling.
  • Heat a skillet and spray or brush lightly with oil. Or fire up your grill and brush on some oil.
  • Grill each patty for about four minutes on either side.
  • Serve hot atop whole wheat buns with all the fixings. I am in love with cute, colorful cherry tomatoes of all colors to stack inside the burger. I marinate them about an hour before using in some apple cider vinegar, salt, and parsley.


Calories: 264kcal | Carbohydrates: 30.6g | Protein: 23.2g | Fat: 6.5g | Fiber: 11.6g | Sugar: 2.3g | Calcium: 80mg | Iron: 4mg