Teriyaki Veggie Burgers from The Vegan 8

These easy Teriyaki Veggie Burgers from The Vegan 8 come together with just 8 ingredients, and minimal hands on time!  They are packed with flavor—ginger, sesame, garlic, and onion—and they’re about to be your new favorite!

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The Vegan 8

I’m so happy to be sharing a recipe with you from my friend Brandi, aka The Vegan 8!  She’s got a gorgeous new cookbook out by the same name, and it is jam packed with 100 delicious recipes, all made with 8 ingredients or less!  Brandi uses only whole foods ingredients, and most of her recipes are gluten free also.  Today I’m sharing her Teriyaki Veggie Burgers.  They are seriously packed with flavor, and so easy to make!

Veggie Burgers

Veggie Burgers are a staple in vegan dining.  Virtually every restaurant these days has a veggie burger on their menu.  They’re easy to find premade in stores, and they’re even easier to make at home!  As I was pulsing the ingredients together in my food processor I thought to myself “why don’t I make veggie burgers more often?  They are so simple!”  Simply pair with some easy oven baked fries, a simple salad like broccoli slaw,  and you’ve got yourself a dinner!

Teriyaki Sauce

Brandi includes another simple recipe for homemade teriyaki sauce in her book—you guessed it—the sauce is also just 8 ingredients!  She also gives the option of using store bought, which is what I used.  It was a huge time saver for me on a busy school night!  (Brandi is also a busy mom—she gets me!).

The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less

Brandi’s cookbook is divided into chapters featuring entrees, desserts, breakfast, quick lunches, and soups.  She’s even got sections for sauces and staples like curry powder and pumpkin spice blends—all 8 ingredients or less!  The book has gorgeous photographs, light and bright, and completely inviting.  Every pictures makes you want a bite!  Recipes are all labeled as oil free, soy free, nut free, or gluten free, for easy allergy friendly browsing!  The nutrition information is also included for each recipe.

More Vegan Cookbooks You will Love

Vegan Yack Attack On The Go (buy now!)

Great Vegan BBQ Without a Grill by Veganosity (buy now!)

Awesome Vegan Soups (buy now!)

Vegan Richa’s Everyday Kitchen (buy now!)

NYC Vegan (buy now!)

But My Family Would Never Eat Vegan  (buy now!)

No Excuses Detox (buy now!)

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Teriyaki Veggie Burgers

So what are we waiting for?  Let’s go make these delicious Teriyaki Veggie Burgers!  You’re just 8 ingredients and a food processor away from a delicious dinner!

Print Recipe

Teriyaki Veggie Burgers

From Brandi, The Vegan 8: These are my best-loved patties to date and make the most delicious burgers.  They are flavored with teriyaki sauce, sweet caramelized onions, toasted sesame seeds, and garlic.  They are so hearty and chewy, and they don't fall apart.  Be sure to use quick cooking oats (not old fashioned)—they are crucial to the texture and binding.  For a spicier burger patty, add in the red pepper flakes.  If not, increase the black pepper to 3/4 teaspoon.

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 5 mins

Course: Entree

Cuisine: American, Asian

Keyword: veggie burger

Servings: 6

Calories: 191kcal

Author: Brandi Doming

Ingredients

Teriyaki Patties

• 1/2 cup dry brown jasmine rice (or long-grain rice)
• 1/4 teaspoon fine salt
• 1/2 cup packed finely diced red onion
• 1/2 cup sesame teriyaki sauce or store bought (see recipe below)
• 3 Tablespoons toasted sesame seeds
• 2 teaspoons garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes (optional)
• 1 (15 ounce) can low sodium chickpeas, drained and rinsed (or 1 1/2 cups cooked)
• 6 Tablespoons brown rice flour
• 3/4 cup gluten-free quick cooking oats

Sesame Teriyaki Sauce

• 3/4 cup coconut amino acid (DO NOT substitute!)
• 1/4 cup + 2 Tablespoons maple syrup
• 1/2 Tablespoon (packed) minced ginger
• 1 teaspoon minced garlic
• 1 Tablespoon finely chopped fresh chives
• 1/2 Tablespoon toasted sesame seeds
• 1 Tablespoon brown rice flour
• 1/16 to 1/8 teaspoon cayenne pepper

Instructions

For the Teriyaki Patties:

• Preheat the oven to 350°F.  Line a sheet pan with parchment paper.
• Add the rice, 1 cup 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 al the water is gone.  Remove from the heat (keep covered), and let it steam for 5 minutes.  Fluff with fork and leave uncovered for 15 minutes to cool.
• Meanwhile, add the onion and 3 Tablespoons 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, if desired, red pepper flakes.  Pulse to combine the spices with the sauce and break up the onions a bit, but not puress them.  Add the chickpeas and pulse several times to break up the chickpeas into tiny pieces, but do not puree them.  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 do not want to 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.  Plop the patty out into your hand, shape into a ball, and place on the prepared pan.  Press down until the chickpea mixture is 1 inch thick, and shape the edges into a round patty.  Repeat the procedure with the remaining chickpea mixture to get 6 patties total.
• Bake at 350°F for 20 minutes, flip them over, and bake 10 more minutes.  Let cool for 10-15  minutes.  The patties firm up on the insides a lot as they cool.
• To serve, I like to dress buns with lots of teriyaki sauce, lettuce, and extra sesame seeds, but choose whatever toppings you prefer.  Store leftover patties in the fridge wrapped tightly in plastic wrap and placed in an airtight container.  These reheat well in the microwave and also in the oven on low heat.

For the Sesame Teriyaki Sauce:

• Add the coconut aminos, maple syrup, 1/4 cup water, ginger, garlic, chives, and sesame seeds to a small pot, and whisk together well.  Add the brown rice flour, whisking until there are no lumps.  Add the cayenne.  Turn the heat to medium, and bring to a low boil.  Cook for 3-5 minutes or until the mixture begins to thicken, whisking around the edges a couple of times while it cooks.  Be careful not to cook it too long or it will get too thick once cooled.
• Remove from the heat, and let cool for 5 minutes.  It should have a syrup consistency as it cools.  If it's not a syrup consistency after a few minutes of cooling, cook just a couple more minutes.  This can be frozen for up to 6 months.  Thaw it in the fridge, and then reheat on low on the stove.

Notes

For Serving: buns, lettuce, avocado, tomato, and lots of teriyaki sauce!

Tip: If you make the homemade teriyaki sauce, make it the day before or early in the day so that it is chilled and thickened.  If you don't have chickpeas on hand, white beans of any kind will work.

For the Sesame Teriyaki Sauce: The coconut aminos are crucial here and cannot be subbed with liquid aminos or soy sauce, as those are way too salty.  Coconut aminos are sweeter and much less salty.  This can be found at many grocery stores in the same aisle as the soy sauce or also online on Amazon.