Combine ground flax seeds and almond milk in a small bowl, set aside.
Chop scallions.
Crumble tempeh.
Drain and rinse black beans.
In a large bowl, combine crumbled tempeh with smoked paprika, dried parsley, dried oregano, onion powder, and garlic powder.
Add black beans, scallions, and flax mixture into the tempeh. Mash all together until ingredients are combined.
Divide mixture into 4 servings, shaping them into patties, about a half-inch thick.
Turn the grill on medium heat. Brush both sides of each patty with olive oil. Grill each side for about 5 minutes or until cooked through. (see notes for additional cooking methods)
Serve on romaine lettuce leaves and top with a slice of tomato and other toppings of preferences. (see notes for suggestions)
Other cooking methods: Cook on stove top. Spray a sauté pan with cooking spray and sear each side of the patty for about 5 minutes or until cooked through.
Optional toppings: add sprouts, sautéed onion, avocado, homemade BBQ sauce, etc.
Ingredients
Directions
Combine ground flax seeds and almond milk in a small bowl, set aside.
Chop scallions.
Crumble tempeh.
Drain and rinse black beans.
In a large bowl, combine crumbled tempeh with smoked paprika, dried parsley, dried oregano, onion powder, and garlic powder.
Add black beans, scallions, and flax mixture into the tempeh. Mash all together until ingredients are combined.
Divide mixture into 4 servings, shaping them into patties, about a half-inch thick.
Turn the grill on medium heat. Brush both sides of each patty with olive oil. Grill each side for about 5 minutes or until cooked through. (see notes for additional cooking methods)
Serve on romaine lettuce leaves and top with a slice of tomato and other toppings of preferences. (see notes for suggestions)
Other cooking methods: Cook on stove top. Spray a sauté pan with cooking spray and sear each side of the patty for about 5 minutes or until cooked through.
Optional toppings: add sprouts, sautéed onion, avocado, homemade BBQ sauce, etc.
