Tempe Burger

This recipe is one of the best burgers I have found, I have altered it a little, the ingredients list is a little long but worth it and once you have made it a few times it will be in your head!  You can find liquid smoke from your mexican grocer. This recipe is baked, not fried. You could also make up the dried spice mix in bulk and keep it in a labelled jar for convenience. you can also keep cooked brown rice in small ziplock bags in the freezer for convenience.


  • 1/2 cup overcooked brown rice

  • 1/2 onion diced

  • 1 stalk celery diced

  • 1 carrot diced

  • 1/2 red capsicum diced

  • 2 minced garlic cloves

  • 1/4 cup chopped parsley

  • 1/2 tsp ground cumin

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder

  • 1/4 tsp ground fennel

  • 1 tsp diet herbamare seasoning

  • 1/4 tsp ground black pepper

  • 300g plain organic tempe crumbled by hand

  • 2 tsp fresh lemon juice

  • 2 tsp salt reduced tamari sauce

  • 2 tsp apple cider vinegar (one with the mother still alive)

  • 1 tsp liquid smoke (from a mexican grocer) or smoked paprika

  • 1/2 tsp organic worcestershire sauce

  • 1 tblsp nutritional yeast flakes

  • 1/2 cup chickpea flower


  • Pre heat the oven 200 deg and line a baking tray with baking paper. Water sautee (1-2 tblsp of water & add a little more if it is sticking) the onions. celery, carrot and capsicum until cooked. Mix the dry spices together and add into the pan, add the crumbles tempe to the pan and sautee` for 5 mins on a low heat. Add all the liquid ingredients and cook until all the liquid is absorbed, transfer to a mixing bowl and cool. Add the rice, seaweed, nutritional yeast and mix. Pulse half the mixture in a food processor until pureed, return it to the bowl, mix in the chickpea flower. Shape into patties and place on baking tray. Cook for 10 mins, flip the burgers and cook the other side for 10 mins. Serve with a large salad or use as a burger in a wholemeal pitta pocket.