5-ingredient Tempeh Split Pea Burgers

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5-ingredient Tempeh Split Pea Burgers

Cook Time25 mins
30 mins
Course: Main Course
Keyword: gluten-free, high-protein, oil-free, vegan
Servings: 8 patties
Calories: 236kcal
Author: J. Plants


  • 600 g. | 3 cups Split peas Cooked or canned
  • 400 g. 1 (14-oz) pack Tempeh
  • 120 ml. | ¼ cup Coconut milk full-fat
  • 30 g. | 3 tbsp. Ground flaxseeds
  • 50 g. | 5 tbsp. Burger spices


  • When using dry split peas, soak and cook 1 cup (200 g.) of dry split peas according to the method if necessary.
  • Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper.
  • Add the tempeh to a food processor and blend into a chunky mixture, scraping down the sides of the food processor to prevent any lumps if necessary.
  • Add the split peas, ground flaxseed and spices to the food processor and slowly process it along with the tempeh while pouring in the coconut milk to form a chunky mixture.
  • Alternatively, crumble the tempeh by hand in a large bowl, add the remaining ingredients and mash everything into a chunky mixture.
  • Put all of the mixture on the baking sheet, and flatten it into a 1-inch thick square. Cut the square into 8 patties and if preferred, shape each patty into a circle before baking.
  • Bake the patties for 15 minutes. Then take the baking sheet out of the oven, flip the patties and bake for another 10 minutes.
  • Take the patties out of the oven once the crust is crispy and browned and let them cool down for about a minute.
  • Serve the patties with the optional toppings and whole wheat buns, and enjoy!
  • Store the patties in an airtight container in the fridge, and consume within 3 days. Alternatively, 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.


Generic store-bought burger spices work perfectly, but a variety of seasonings and spice mixes like Cajun seasoning or Provencal herbs are good fit.
Tempeh (soy)
(can be substituted with chickpea tempeh)


Calories: 236kcal | Carbohydrates: 18g | Protein: 18.3g | Fat: 9.5g | Fiber: 10g | Sugar: 2.2g

This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook:  86 Easy & Delicious High-Protein Recipes‘.

Get a 10% discount for the printer-friendly pdf by using the code: PROTEIN

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