5-ingredient Tempeh Split Pea Burgers

Serves: 9 | Prepping Time: ~30 min | *high-protein

Nutrition Information (per serving)

  • Calories: 171 kcal
  • Carbs: 16.1g.
  • Fat: 7.8g.
  • Protein: 14.7g.
  • Fiber: 6.6g.
  • Sugar: 2.4g.



  • [600 g.] 6 cups split peas (canned or c ooked)
  • [400 g.] 1 14-oz pack tempeh
  • [125 ml.] ½ cup full-fat coconut milk
  • [30 g.] 3 tbsp. ground flaxseeds.
  • [30 g.] 3 tbsp. burger spices (see recipe)

Optional Toppings:

  • Spicy tahini dressing (see recipe)
  • Pickled cabbage
  • Red onion

Total number of groceries: 5


  1. Soak and cook 2 cups of dry  split peas according to the method if necessary.
  2. Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper.
  3. Add the tempeh to a food processor and blend into a chunky mixture, scrape down the sides of the food processor to prevent any lumps if necessary.
  4. Add the split peas, spices and ground flaxseed to the food processor and slowly process it with tempeh while pouring in the coconut milk into a chunky mixture.
  5. Alternatively, crumble the tempeh by hand in a large bowl, add the remaining ingredients and knead them into a chunky mixture.
  6. Put all of the mixture on the baking sheet, flatten it into a 1-inch thick square, cut the square into 9 patties and if preferred, shape each patty into a circle before baking.
  7. Bake the patties for 15 minutes, take the baking sheet out of the oven, flip the patties and bake for another 10 minutes.
  8. Take the patties out of the oven once the crust is crispy and browned and let them cool down for about a minute.
  9. Serve the patties with the optional toppings, whole wheat buns and enjoy!
  10. Store the patties in the fridge, using an airtight container and consume within 3 days. Store each patty separately in the freezer, using Ziploc bags, for a maximum of 60 days and thaw at room temperature. Use a microwave, toaster oven, or frying pan to reheat the patties.

Tip: Add some sundried tomatoes to the patty mixture.

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