Inspiration from Meghan

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Tempeh Super BBQ Burger


How is August looking into its last sweet half? I don’t know about you (and feel free to tell me), but I feel like suddenly I have to summer it up to the tittles. And in that spirit, I’ve been spending as many minutes of the day outside as possible. I am not back and ready to rock it on my bicycle just yet (still in accident recovery mode), but walks are sweet, as are evenings on our porch, eating, laughing and just plain old loving the loveliness.

As we do spend many an evening on the porch, with the sites and smells of our neighbourhood wafting over, meat seems to be the scent of choice most often. Even as a non BBQ meat eater (hi cancer, you’re not invited to play with me), I do still get cravings.

Hence my creation of a serious burger. I wanted the real deal. A big juicy burger patty that I could load up with all my fave toppings, fancy mustards and the like, have a real toasted bun and even a side of my fave sweet potato fries and cashew ketchup.

This was one of those awesome epic summer meals. All farm fresh organically loved. This is what summer is for!

This burger loving recipe was inspired by a tempeh burger I had down in California when I was there for a conference in April. Tired of eating superfood smoothies and raw salads for every meal in our hotel room, we snuck out for lunch. I’ve been thinking about a proper burger since then. I do love the veggie versions too, of course but there is something fantastic about adding ground tempeh to the mix. It’s just got a meaty vibe to it.

When I took my first bite of this wonder burger, I declared this meat loving friendly (meaning the meat burger type would love this equally). I was greeted by head shakes, but whatever. It’s amazing.

Here is my recipe for the Meghan Telpner Certified World’s Greatest Tempeh Burger.

If you are looking for ways to love up your last couple weeks of the summer, have a peak at this super fun article I wrote for Travel to Wellness about my fave Wellness Activities in Toronto.

And if you want to eat your way through the rest of the summer, here are my fave summer happy recipes:

Question Of The Day: What are you doing to milk the love from the last few weeks of summer?

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Tempeh Super BBQ Burger

  • Author: Meghan Telpner
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


  • 1 package organic tempeh
  • 1/4 cup onions, finely chopped
  • 1/2 cup zucchini, grated
  • 1 broccoli stalk, finely chopped
  • 1/4 cup brown rice or spelt flour
  • 2 Tbs arrowroot starch
  • 2 Tbs balsamic vinegar
  • 2 Tbs olive oil
  • 1 Tbs dried basil
  • 1 Tbs dried oregano
  • 2 Tbs dried parsley
  • 1 tsp baking powder
  • pinch of sea salt
  • 1 egg or egg substitute (1 Tbs ground chia + 1/4 cup warm water) Chia Seeds


  • Cut tempeh up into cubes and toss into a food processor and process until into small pieces, or finely chop.
  • In a large mixing bowl, mix together ground tempeh, onion, zucchini, broccoli stock, brown rice, arrowroot starch, balsamic vinegar, olive oil, basil, oregano, parsley, baking powder, sea salt and egg or egg substitute.
  • Mix with a fork until it starts to come together, and is evenly mixed.
  • Take about 1/3 cup mixture, roll into a ball and then flatten into a patty.
  • Either cook on a 350-400 BBQ or in the oven at 350 for about 20 minutes, flipping halfway through. Remove once lightely browned and firm to the touch.
  • Serve on a bun, wrapped in lettuce, in a wrap or however makes your summer loving heart sing.
  • Prep Time: 15 mins
  • Cook Time: 20 mins

Keywords: grill bake entree gluten-free nut-free vegan Tempeh tempeh American whole food fall

22 responses to “Tempeh Super BBQ Burger”

  1. Kristin (Cook, Bake, Nibble) says:

    This burger came at the PERFECT time. Nick was JUST talking about the crap-tastic veggie burgers he had to eat over the weekend at the regatta he was at, and how much he wanted a “real” tasting, healthy veggie burger. These are now on the menu! They look awesome!!


  2. Allison says:

    Quick question: you said above “a non BBQ meat eater (hi cancer, you’re not invited to play with me)”

    Is it the meat you are referring to as the cancer causer, or cooking it on the grill?

  3. Nancy D says:

    Fantastic! This will be perfect for my weekly dinner with my brother on Thursday :)

  4. Jamie Hunter says:

    Yum! I love tempeh

  5. Alejandra says:

    I’ve just made them!! I saw your recipe while I was at work, realised I had most of the ingredients, so I ran to the shop after work to get what I was missing, and made them for dinner. They were delicious! I never used tempeh before because I didn’t know what to do with it, so I’m glad I finally found a recipe.

    I didn’t put enough salt though, next time I’ll add another pinch :)


  6. Katie says:

    Looks delicious!! How big is your package of tempeh?

    • Meghan Telpner says:

      Standard size. Sorry- lame answer I know but I think they are all about the same size.

      • Maija Haavisto says:

        No, all tempeh packages are most definitely not the same size. I believe in the U.S. most packages are 8 oz or ~250 g, but in Europe (at least Finland and the Netherlands) the standard size seems to be 400 g, almost twice as big.

        That’s why you never ever say “a package of X” without specifying the size! People can’t even agree on how large is a “normal” can of tomatoes…

        Another part I found ambiguous was “1/4 cup brown rice or spelt flour” – sounds like it could be either brown rice or brown rice flour. From the instructions it seems like it’s definitely brown rice, but from the ingredients list I’d have guessed brown rice flour. Better to be too clear than leave even the slightest room for possible error.

        Anyway, sounds like something to try for sure!

  7. Tamara Schweber (@iCurlyT) says:

    What bread did you use here? “@meghantelpner: In case you missed this amazing burger recipe…”

  8. Love In The Kitchen (@meghantelpner) (@meghantelpner) says:

    A One Bun from @ozerybakery RT @iCurlyT: What bread? “@meghantelpner: burger recipe…”

  9. Bethany says:

    This looks amazing, but the recipe is not on the page! Maybe an HTML error? I would love to try it.

  10. Julia says:

    Hi Meghan,

    I have just come across your site and so far it looks amazing :).
    The recipes look tasty and easy (I already have most the ingredients on hand or can easily get them).
    I am hoping to make these for a BBQ this weekend.

    In this recipe I am also a little unclear about the brown rice/ Brown flour ingredient, is it brown rice or brown rice flour?
    Also I am just a little unsure of “Broccoli Stock”? Is that one broccoli stalk + head of broccoli, or one stalk or something completely different? I’ve never heard of it so assumed it was one broccoli Stalk chopped… Maybe I am just a little naive :).

    I don’t eat eggs so I love that you have given a simple easy substitute for eggs (I don’t use egg replacer either).
    Being pregnant I am looking around for these tasty, easy and most importantly nutritious recipes, so thank you!
    I can’t wait to look around at your page some more.


    • Meghan Telpner says:

      Yes- should be one head of broccoli and it’s stock (or part of it) and brown rice flour- not the whole grain. Enjoy!!!

  11. Kat says:

    FYI – Broccoli “stock” would be water that you cooked broccoli in. A broccoli “stalk” is the stem part of the broccoli.

  12. Mark Birbeck says:

    Hi, What is broccoli stock? Over here stock is a liquid. Do you mean stalk (the sort of trunk part of a head of broccoli? Thanks.

  13. Jennifer says:

    Is 1 pkg of tempeh 250g or more?

  14. Elizabeth says:

    Will another flour work ok? I have whole wheat, chickpea and almond. Is one flax egg enough to hold it together? An I do 2 flax eggs? Thanks.

    • Meghan Telpner says:

      Yes! This recipe is flexible so you could try chickpea or almond flour. 1 flax egg should be enough as well, as it’s similar to a chia egg.

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