Preheat your oven to 180C. Line a baking tray with paper.
Steam the tempeh for 7-10 minutes until softened.
Place the softened tempeh into a high-processed blender along with the black beans, corn, coriander and parsley. Blend until well combined, but don’t process until completely smooth – you want a few chunks!
Tip the mixture into a large mixing bowl. Stir in the aquafaba, veggie rub, lemon, Nutritional Yeast and miso, then season to taste. Stir through the ground almonds, one tablespoon at a time, until the mixture is firm enough to handle.
Shape into burger patties, then lightly brush with olive oil. Place in the pre-heated oven to bake for 20-27 minutes, or until golden and crisp on the outside.
Serve with toasted burger buns, fresh greens, avocado, tomato and ketchup.