Go Back

Tamari Almond Tempeh Burger

Thick tempeh burgers, crusted with chopped almonds and marinated in a tamari dressing. These burgers are high in protein, flavorful and completely vegan!
Course Main Course
Cuisine vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


  • 2 blocks tempeh
  • 1/2 cup tamari or soy sauce, low sodium
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1/3 cup raw almonds
  • 1 tablespoon olive oil, for cooking
  • 4 hamburger buns
  • 2 avocados, for serving (optional)
  • Lettuce or other leafy greens, for serving (optional)
  • Sliced tomato, for serving (optional)
  • Dijon mustard or other condiments (optional)


  • 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.


Some of the almonds may fall off during cooking. This is okay. Let them toast in the skillet along with the burgers (watch closely to avoid burning), then serve them in the burgers for a delicious crunch.
You can omit the almonds in this recipe for a simple burger or if you have a nut allergy.
This tempeh is also great served in salads, bowls or sandwiches.