Yields1 Serving
 1 tablespoon ground flax seeds
 3 tablespoons unsweetened almond milk
 8 ounces tempeh
 1 teaspoon smoked paprika
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1 cup cooked black beans
 2 medium scallions, sliced
 3 teaspoons extra virgin olive oil
 4 slices tomato
 8 slices romaine lettuce
 1 teaspoon parsley
 1 teaspoon oregano
 1/2 teaspoon onion powder
 1/2 teaspoon garlic powder
PREP:
1

Combine ground flax seeds and almond milk in a small bowl, set aside.

2

Chop scallions.

3

Crumble tempeh.

4

Drain and rinse black beans.

MAKE:
5

In a large bowl, combine crumbled tempeh with smoked paprika, dried parsley, dried oregano, onion powder, and garlic powder.

6

Add black beans, scallions, and flax mixture into the tempeh. Mash all together until ingredients are combined.

7

Divide mixture into 4 servings, shaping them into patties, about a half-inch thick.

8

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)

9

Serve on romaine lettuce leaves and top with a slice of tomato and other toppings of preferences. (see notes for suggestions)

NOTES:
10

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.

11

Optional toppings: add sprouts, sautéed onion, avocado, homemade BBQ sauce, etc.

Ingredients

 1 tablespoon ground flax seeds
 3 tablespoons unsweetened almond milk
 8 ounces tempeh
 1 teaspoon smoked paprika
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1 cup cooked black beans
 2 medium scallions, sliced
 3 teaspoons extra virgin olive oil
 4 slices tomato
 8 slices romaine lettuce
 1 teaspoon parsley
 1 teaspoon oregano
 1/2 teaspoon onion powder
 1/2 teaspoon garlic powder

Directions

PREP:
1

Combine ground flax seeds and almond milk in a small bowl, set aside.

2

Chop scallions.

3

Crumble tempeh.

4

Drain and rinse black beans.

MAKE:
5

In a large bowl, combine crumbled tempeh with smoked paprika, dried parsley, dried oregano, onion powder, and garlic powder.

6

Add black beans, scallions, and flax mixture into the tempeh. Mash all together until ingredients are combined.

7

Divide mixture into 4 servings, shaping them into patties, about a half-inch thick.

8

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)

9

Serve on romaine lettuce leaves and top with a slice of tomato and other toppings of preferences. (see notes for suggestions)

NOTES:
10

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.

11

Optional toppings: add sprouts, sautéed onion, avocado, homemade BBQ sauce, etc.

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