• 1/2 can red kidney beans
• 3 oz. tempeh, steamed for 10 minutes
• 1/3 c. gluten-free bread crumbs
• 2 Tbsp. fresh spinach, finely chopped
• 2 garlic cloves
• 1/4 onion, finely chopped
• 1/2 tsp. fresh thyme, chopped
• 1/4 tsp. sea salt
• 1 flax “egg” (1 Tbsp flax seed meal + 2 Tbsp. water, set for 5 minutes)
• 1 tsp. vegan worchestershire sauce

Garnish with:

• Baked onion rings
• Vegan Tempeh Bacon
• BBQ sauce
• vegan mayo
• sliced tomatoes
• sliced red onions
• lettuce