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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.