Step 1

Cut block of tempeh into 4-6 pieces and place in a pot with water and a steamer basket. Steam for about 7-10 minutes. Remove from heat and let cool.

Step 2

Heat a skillet over medium heat with ½ Tablespoon olive oil. Once oil is warm add the onion and carrots into the skillet and cook until onions are soft and translucent, about 5-7 minutes. Let cool.

Step 3

Put the cooked onion and carrot mixture into a food processor with the steamed tempeh, nutritional yeast, oat flour, flaxseed, balsamic vinegar, tamari, coconut sugar, garlic powder, chili powder and paprika.

Step 4

Pulse until everything is chopped and combined — just don’t over-process the mixture because you want the burgers to have a little texture.

Step 5

Transfer the tempeh mixture into a large bowl and let chill in the fridge for 2-3 hours.

Step 6

Once chilled, form mixture into 2-3 patties. Heat grill to medium heat. Spray grate with nonstick spray and add the patties. Cook each side until browned, about 6-7 minutes total.

Step 7

Put the burgers on a bun and serve with condiments of your choice. I used spicy mustard, onions, lettuce and ketchup.