Tempeh Mushroom Burgers

cookingforpeanuts.com

Jo Hutchinson

8 ounces tempeh

8 ounces mushrooms white button, cremini, oyster, or shiitake

2 cups baby spinach or kale

1 (15-ounce) can black beans drained and rinsed (or 1 ½ cups cooked beans)

3 tablesoons flaxseed meal

1 tablespoon tomato paste

1 tablespoon tamari or soy sauce, or coconut aminos

1 tablespoon red wine vinegar or white wine or apple cider vinegar

1 ½ teaspoons whole grain mustard or Dijon mustard

1 teaspoon sriracha optional

½ teaspoon maple syrup

⅓ cup oat flour or all-purpose, or whole-wheat pastry

1 teaspoon dried marjoram or dried herbs

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon chili powder

Directions at cookingforpeanuts.com

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