Start by finely chopping one ½-pound block of tempeh and place it in a bowl. Lightly mash it with a potato masher.

Next, add 2 cups of cooked short grain brown rice, 1 cup of finely chopped walnuts, 2 cups of finely chopped mushrooms, ½ of a very finely shredded peeled beet, ¾ cup of flour, 2 tbsp of ground flax, 4 garlic cloves, 2 tbsp of tamari, 2 tbsp of nutritional yeast, 1 tbsp of Worcestershire sauce, 2 tbsp of balsamic vinegar, 1 tbsp of Dijon mustard, 2 tbsp of barbecue sauce, 2 tbsp vegan butter, 2 tbsp of vegan mayo, 1 tsp of smoked paprika, ½ tsp of chili flakes, and a big pinch each salt and pepper to the bowl.

Stir everything together to incorporate, and then mash it with the potato masher to break down some of the rice and tempeh.

Place the bowl in the fridge for at least 1 hour so that the mixture firms up.

A few minutes before an hour is up, line a baking sheet with parchment paper and preheat the oven to 375 degrees F.

Form the burgers into 8 patties and bake for 30 minutes total, flipping them after 15 minutes.

Warm a couple teaspoons of heat-tolerant oil, such as avocado or grapeseed, on a cast iron skillet over medium heat. Once warm, finish cooking the burgers on the skillet for 3-4 minutes per side, melting vegan cheese on top in the last couple of minutes.

Serve the burgers on buns with toppings of choice. (See post for my suggestions!)