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 tempeh.

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°F oven, roast the beans, mushrooms 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, smoked paprika, 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.