Ginger Sesame Teriyaki Burgers
Recipe type: Entree
Cuisine: American
Serves: six large patties
dairy, egg, soy, oil, nut, and gluten free, vegan
  • ½ cup (90g) dry brown jasmine or long grain rice
  • ¼ teaspoon (2g) fine salt
  • ½ packed cup (80g) finely diced red onion
  • ½ cup (120g) Sesame Teriyaki Sauce (recipe below)
  • 3 tablespoons (27g) toasted sesame seeds
  • 2 teaspoons (8g) garlic powder
  • ½ teaspoon (2g) ground black pepper
  • ¼ to ½ teaspoon (.5 to 1g) red pepper flakes
  • 1 (15 ounce) can low sodium chickpeas, drained and rinsed
  • 6 tablespoons (60g) brown rice flour
  • ¾ cup (75g) gluten free quick cooking oats
  • TO SERVE: buns, lettuce, tomato, other burger toppings
  1. Preheat oven to 350 °F (177 °C). Line a sheet pan with parchment paper.
  2. Add the rice, 1 cup (240g) water, and ¼ 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 all the water is gone. Remove from heat (keep covered), and let it steam for 5 minutes. Fluff with a fork and leave uncovered for 15 minutes to cool.
  3. Meanwhile, add the onion and 3 tablespoons (45g) water to a pan over medium low heat. Bring to a simmer, cook for 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.
  4. 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
  5. purée
  6. them.
  7. Add the chickpeas and pulse several times to break up the chickpeas into tiny pieces, but do not
  8. purée
  9. them.
  10. Add the cooked 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 over mix it.
  11. Use a ½ cup measuring cup to scoop the chickpea mixture, pressing it into the cup to flatten it. Plop the patty out into your hand, shape into a ball, and place it on the prepared sheet 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.
  12. Bake at 350 °F (177 °C) for 20 minutes, flip them over, and bake 10 more minutes. Let cool for 10 to 15 minutes. The patties firm up as they cool.
  13. To serve, dress buns with teriyaki sauce, lettuce, extra sesame seeds, tomato, avocado, whatever toppings you prefer.
  14. 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.
  15. (spabettie note: I have pan fried and air fried to reheat - both work very well.)
Nutrition Information
Serving size: 1 patty Calories: 191 Fat: 3.8g Carbohydrates: 33.3g Sugar: 3.8g Sodium: 513g Fiber: 3.8g Protein: 6.5g
Recipe by spabettie at