Vegan Teriyaki Burgers
Vegan Teriyaki Burgers that are plant-based, hearty, thick, oil-free and bursting with flavor. They are easy to make, gluten-free and go great with homemade teriyaki sauce.
Servings: 6 patties
Calories: 191kcal
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
Serving: 1patty | Calories: 191kcal | Carbohydrates: 33.3g | Protein: 6.5g | Fat: 3.8g | Sodium: 513mg | Fiber: 3.8g | Sugar: 3.8g