1 small red beet, peeled
1/2 cup vital wheat gluten
1 package plain tempeh
1 can chickpeas, drained and rinsed
2 teaspoons vegan Worcestershire sauce
1/4 cup coconut aminos or soy sauce
1/4 cup water
1 teaspoon Vegetable Better than Bouillon
1/4 cup diced onion
3 teaspoons liquid smoke ( optional, if you don’t like liquid smoke, skip it or reduce amount)
2 teaspoons smoked paprika
1 teaspoon minced garlic
1 teaspoon salt ( omit if you use soy sauce)
1/2 teaspoon black pepper
1 teaspoon thyme
Cut the beet into quarters and add it along with the onion to a food processor or high speed blender. Process until the beet is nice an minced up. If you do not have either a food processor or blender, then shred the beet using a box grater and finely dice the onion.
Next add the chickpeas and 1/4 cup of water, and process until they are nice and broken down. Again if you do not have a blender or food processor, you can mash up the chickpeas using a potato masher or a fork.
Break the block of tempeh into pieces, and add it to the blender. If you are making the burgers by hand, chop the tempeh into super small pieces, then using your fingers, crumble the tempeh over the beets, onion, and chickpeas and mix.
Add the remaining ingredients and blend for a minute, or until all of the ingredients are broken down and well incorporated. If mixing in a bowl, mix well until all ingredients are incorporated. It may be easier to use your hands to mix everything up vs using a spoon, but be forewarned your hands will be stained red for a while. The only downside of beets.
Equally potion the mixture, and form burger patties. You should be able to get about 10 burgers depending on the size. You can pan fry these burgers or grill them. If using the grill, be sure to spray it well with some cooking oil before putting the burgers down to avoid them sticking. They also freeze well, making them great for meal prep. Just form the patties and portion them into freezer bags. They should stay good in the freezer for a few months.