Tempeh Quinoa Veggie Burgers

A little over 12 years ago I took a cooking class at the Institute of Culinary Education called Tofu on the Table with chef Richard Ruben. Not all of the recipes were vegan but they all involved tofu of some kind. It was a memorable day…I learned some great recipes, ate some great food….had a day away from my two very tiny children….and also found out I was pregnant with my third! (After cutting myself, stumbling and ultimately fainting during the class Richard said, Hollis, I think you’re pregnant! I was like no way! I have a 2 year old and an 11 month old at home! Hahahaha…I was pregnant. To be clear it was planned but I didn’t expect it to take one try!!!) But the absolute favorite recipe I took away was the vegetable tempeh quinoa burgers. I am not in general a tempeh fan, but ground up in these burgers they make a wonderful consistency. They’re topped with a sensational miso tahini dressing that once you make, you will end up using in so many other dishes. People have asked for the recipe for years but I cook from the heart and never measure. Finally decided it’s time to share so today I measured every step! Enjoy!



1 package tempeh (your choice any kind works)

One of my faves…

1 cup cooked quinoa

1/2 yellow zucchini

1/2 green zucchini

1 small onion

1/4 C chopped cilantro (note, for cilantro haters, basil or parsley can be swapped out!)

1-1/4 C garbanzo bean flour


1/2 C rice vinegar

1/3 C mellow white miso

This is my go to miso for everything miso!

1/4 C tahini

2 lemons, juiced

1/2-1 t crushed garlic

1-1/2 C warm water

pepper and cayenne to taste



For the burgers, in a food processor with the grating attachment, add the vegetables and the tempeh and grate. Place this mixture into a large mixing bowling and add the cooked quinoa and cilantro. Mix everything together and then add the flour to thoroughly combine and bind the “dough.” (Easiest to do with your hands!) Spray a tinfoil lined baking sheet with the oil of your choice and press balls of the dough down until they make very thin, round burgers.


Bake at 400 for 15 minutes or until done, flipping halfway through. These burgers also come out great on the grill BUT also on sprayed tinfoil as they will stick to your grill and be a nightmare to clean!

For the dressing combine everything in blender adding more or less water to taste!


I like to serve these burgers warm on a bed of baby spinach or arugula with a ramekin of dressing on the side to drizzle and dip. Of course they can be served on the bread or bun of your choice or just alone! Top with sliced onion, tomato or avocado. Perfect summer dinner! (Pictured with truffle sea salt seasoned corn on the cob and an Asian slaw)