VEGAN TERIYAKI BURGERS
These vegan teriyaki burgers come from my 1st cookbook, The Vegan 8, and are a staple! They have an incredible meaty burger texture that is hearty, not mushy and they don’t fall apart at all!
They also healthy, bursting with flavor and totally plant-based, as well as oil-free.
They are flavored with my homemade teriyaki sauce, but store-bought would work fine as well. Just make sure to use a bold-flavored one that you love, as it will reflect in the end product.
These burgers also have sweet caramelized onions, toasted sesame seeds, and garlic.
Vegan Teriyaki Burgers
Ingredients
- 1/2 cup (90g) dry brown jasmine rice
- 1/4 teaspoon fine sea salt
- 1/2 packed cup (80g) finely diced red onion
- 1/2 cup (120g) Sesame Teriyaki sauce (or store-bought)
- 3 tablespoons (27g) toasted sesame seeds
- 2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- One 15 ounce can low-sodium chickpeas, drained & rinsed
- 6 tablespoons (60g) brown rice flour
- 3/4 cup (75g) gluten-free quick-cooking/instant oats
Instructions
- These burgers have only been tested with my homemade teriyaki sauce. You are welcome to use a store-bought version, just make sure it is a brand you love, as it will reflect in the flavor end result in the patties. If making my homemade, I suggest making it the day before so it is thickened and cooled before beginning the recipe.
- Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
- Add the rice, 1 cup (240g) water, and 1/4 teaspoon salt to a medium pot and stir. Bring to a boil, cover, reduce the heat to low, and simmer for 30 to 35 minutes or until the water is gone. Remove from the heat (keep covered), and let it steam for 5 minutes. Fluff with a fork. Cool for 15 minutes uncovered.
- Meanwhile, add the onion and 3 tablespoons (45g) water to a pan over medium-low heat. Bring to a simmer, cook 5 minutes, stirring occasionally, until the onions are tender. Once the water is gone, stir the onions constantly for a couple of minutes to brown them. Add the onions to a food processor, along with the teriyaki sauce, sesame seeds, garlic powder, black pepper, and red pepper flakes.
- Pulse to combine the spices with the sauce and break up the onions a bit, but not puree them. Add the chickpeas and pulse several times to break them up into tiny pieces, but not pureed.
- Add the cooled rice, rice flour, and oats, and pulse several times until it all comes together into sticky chunks. You want the mixture to hold together but don't overmix it.
- Transfer the mixture to a bowl. Use a 1/2 cup measuring cup to scoop out the chickpea mixture, pressing it into the cup to flatten it. Put the patty into your hand, shape into a ball, and place on the prepared pan. Press the ball down until it is about 1 inch thick, and shape the edges into a round patty. Repeat with the remaining mixture to end up with 6 patties.
- Bake the patties for 20 minutes, flip them over, and bake 10 more minutes. Let cool for 10 to 15 minutes. They will firm up a lot on the insides as they cool.
- To serve, I like to dress the buns with lots of teriyaki sauce, lettuce, and extra sesame seeds, but choose whatever toppings you like. The patties reheat well in the microwave.
Nutrition
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These are amazing!
Thank you so much Tina!
These vegan teriyaki burgers are so delicious, packed with flavor and have a burger-like texture. Firm and not mushy. We love these so much we had them 2 nights in a row last week! I made Brandi’s teriyaki sauce since I had all the ingredients; it is rich with flavor and I can imagine it being used in many other recipes. Simply fabulous!
Yay Maryanne! I appreciate this amazing review on these teriyaki burgers so much, thank you!
Would any rice work for this? Does it have to be brown rice? Would brown basmati be ok?
Brown works best here because it is more chewy, resulting in a more meaty, hearty texture. Basmati may make them a bit more mushy. You can always try it, but I haven’t tested that so not sure of the results with basmati rice.
I have some cooked brown rice in my fridge right now so I’d like to try this recipe. Do you think the 1/2 cup dry jasmine would be about 1 cup already cooked rice?
Hi Carol! Yes, a 1/2 cup yields about 1 cup of cooked rice, so you can try that!
I don’t see terikayi sauce listed in the ingredients. Did I miss it somehow?
Oh my, yeah I guess that would help, huh, haha! So sorry Heather, I have fixed it! Hit refresh on your browser! 🙂