Tempeh-Walnut Burgers Recipe | Vegetarian Times Skip to main content

Tempeh-Walnut Burgers



Ingredient Line: 
1 ½ cups walnuts
Ingredient Line: 
2 8-oz. pkgs. tempeh, each cut in half
Ingredient Line: 
1 Tbs. Dijon mustard
Ingredient Line: 
1 Tbs. tamari or reduced-sodium soy sauce
Ingredient Line: 
2 tsp. umeboshi paste, optional
Ingredient Line: 
1 Tbs. olive oil, plus additional for brushing
Ingredient Line: 
½ cup finely chopped onion
Ingredient Line: 
3 medium cloves garlic, minced
Ingredient Line: 
½ cup finely diced red bell pepper
Ingredient Line: 
½ cup finely chopped celery
Ingredient Line: 
1 Tbs. minced fresh rosemary
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
¼ tsp. freshly ground pepper
Ingredient Line: 
½ cup (packed) pitted chopped kalamata olives
Ingredient Line: 
8 whole-wheat English muffins or buns, split


  1. Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Set aside to cool.
  2. Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add tempeh, cover and steam 20 minutes. Remove from steamer and set aside.
  3. In food processor, pulse toasted walnuts to fine powder. Add half the steamed tempeh, mustard, tamari and umeboshi paste if using and puree until smooth. Transfer mixture to large bowl. Crumble remaining tempeh into very small pieces, add to mixture in bowl and mix well. Set aside.
  4. In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic, bell pepper, celery, rosemary, salt and pepper and cook, stirring often, 5 minutes. Add to tempeh mixture along with olives; mix well. Using 1/2 cup for each and packing firmly, form mixture into 8 round patties.
  5. Prepare a hot charcoal fire or preheat gas grill to high. Place burgers on grill rack, brush with oil and cook until golden brown, 3 to 4 minutes per side. Serve hot on muffins.

Nutrition Information: 

18 g
Total Fat: 
22 g
Saturated Fat: 
2 g
37 g
474 mg
4 g
Makes 8