Smoky Tempeh and Mushroom Burgers

Difficulty: Easy-Medium

Makes 4


Most often in the vegan world we’re spoilt for choice when it comes to veggie burgers. I know that when I go to the supermarket I have at least 6 to choose from, and while some of them are pretty good for a quick bite, nothing beats a homemade burger. I prefer to make my own too because you can change the flavours to suit your taste, plus you know exactly what’s going into it. These tempeh and mushroom burgers are a real bloody treat – the tempeh and mushrooms work together to provide a “meaty” flavour and texture that isn’t dry or chewy.


  • 2 260g packets of tempeh
  • 1 cup stemmed and finely chopped mushrooms
  • 1/2 brown onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup basil leaves, finely chopped
  • 2 tablespoons sesame seeds
  • 1 teaspoon liquid smoke
  • 3 tablespoons soy sauce
  • 3 tablespoons vegan Worcestershire sauce
  • 1/2 cup gluten flour
  • Salt and pepper to taste
  • Buns, salad and mayonnaise to serve


  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Shred your tempeh with a grater or using the shredding attachment on your food processor.
  3. Chuck the tempeh into a large bowl with the mushroom, onion, garlic, basil and sesame seeds. Combine well before adding the liquid smoke, soy sauce and Worcestershire sauce.
  4. Add in the gluten flour  and salt and pepper and combine well, the mixture will become a little more stringy and should stick together when formed into a ball.
  5. Mould into patties using a mould or making free form shapes.
  6. Place onto the baking tray and bake for 30 minutes, the outside will be dark brown when cooked.
  7. Serve on a bun with salad and vegan mayo.


  • Sarah

    Hi. Wondering how many burgers this makes? We are a hungry family of five.

    • Chelsey

      This recipe makes 4 patties so you might want to double it, Sarah! 🙂

      • Sarah

        So I doubled the recipe and made 9 enormous and 9 petite burgers. And they were awesome, albeit a touch salty, I perhaps would scale back the soy sauce for the increased quantities next time. My first foray back to tempeh in many moons and a welcome one.