Ingredients:

• 1 lb of The Flying Tempeh Co. tempeh

• 1 cup diced yellow onion

• 1/4 cup nutritional yeast

• 1/4 cup oat flour

• 2 Tablespoon chia seeds

• 2 Tablespoon balsamic vinegar

• 2 Tablespoon tamari or soy sauce

• 2 Tablespoon molasses

• 2 teaspoon garlic powder

• 2 teaspoon chili powder

• 2 teaspoon smoked paprika

• 1 tablespoon beet powder

Instructions:

1. Thaw tempeh, then cut into smaller cubes. Place tempeh cubes into food processor and pulse until a nice crumble. Be careful not to over-process into a meal. You want a bigger crumble for a meaty texture. Dump tempeh crumble into a mixing bowl and set aside.

2. Place the rest of your ingredients into food processor and pulse until nicely incorporated.

3. Add your wet mixture to the bowl of tempeh crumbles. Then, thoroughly mix into a batter. I like to use my hands. Form batter into a ball. Refrigerate for at least 3 hours.

4. Once your batter is chilled, you can now form into your preferred size tempeh burger patties. I like to use a 2 oz portion scooper.

5. Cook on a flattop, cast iron skillet, or on the grill. I prefer the flattop or skillet, personally. Coat skillet or flattop in a little oil on medium heat, then sear each side of patty until GBD (golden-brown, delicious.) If grilling, heat grill to a medium heat and spray grate with cooking spray oil. Grill each side until GBD.

6. Place burger between buns and dress with condiments and toppings to your liking. Enjoy!