Chop the almonds into small pieces. Smaller pieces stick better to the tempeh.
Cut each block of tempeh in half, making 2 patties per block.
Press both sides of the tempeh on the chopped almonds to make them stick. Repeat with all the tempeh patties. You'll need to press hard for them to stick. Set aside.
Prepare the marinade: In a shallow bowl (big enough to fit all the tempeh), whisk together the tamari, balsamic vinegar and garlic. Place the tempeh in the bowl to marinate. Flip them around after a few minutes to marinate both sides. Set aside until ready to cook (there's no need to marinate them long, I just set it aside while I heat the skillet and prepare the other ingredients).
Heat oil in a non-stick skillet or cast-iron skillet over medium heat.
Place the tempeh and cook 5 minutes. Flip and cook another 3-4 minutes, watching it closely to avoid burning.
Serve in hamburger buns with fillings of choice.