these Ginger Sesame Teriyaki Burgers have great flavor everyone will love! a quick easy veggie burger that stays together. bonus - they are free from most allergens!
Ginger Sesame Teriyaki Burgers
I am so incredibly excited about these burgers, y'all.
Extreme layers of flavor, and a quick and easy recipe that is foolproof. Really. These veggie burgers have staying power - as in hunger satisfying and also in that they do not fall apart.
These will hold up on a grill.
These burgers also work well in the air fryer, which gives them a nice crisp outside around their chewy interior.
The Vegan 8
This recipe comes from my friend Brandi's new book, The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less. Whenever I make one of Brandi's recipes, I can easily see that she loves what she does, and is good at it.
Her recipes do not disappoint.
Not only are Brandi's recipes approachable, they are craveable. The sort of recipes everyone wants. No difficult to find ingredients - these recipes are all made with whole foods. No oil, no gluten. Brandi's whole concept is 8 Ingredients or less, excluding salt, pepper, and water.
The recipes in The Vegan 8 are categorized by meal.
The chapters include Breakfast, Scrumptious Snacks and Appetizers, Time Crunch Lunches, Sauces and Dressings, Easy Entrees, Comforting Soups and Stews, Sides and Dips, and Crowd Pleasing Desserts.
Brandi begins with tips on baking and then goes into pantry essentials - some great detailed information there. Then she gets right into the recipes.
Tasty Vegan Recipes
With deliciousness like Pumpkin Pie Crepes, Roasted Potato and Veggie Hash, and Bakery Style Blueberry Muffins, a great breakfast is sorted! There is even a Silky Smooth Chive and Dill Cream Cheese to spread on your toasted bagel...
Speaking of cream cheese, the Fool 'Em Cream Cheese Spinach Artichoke Dip may be a long and wordy title, but it is a fantastic dip! I've made it twice already, with requests to bring it to at least one upcoming holiday party.
Another recipe I have already tried and love is the Lazy Red Lentil Salsa Soup. Brandi calls this lazy because it offers a way to avoid chopping all the vegetables by using salsa instead. I call it genius and something I can start when my husband calls on his way home. By the time he is here, I am rolling out some fresh tortillas...
There is a Hungarian Red Lentil Soup also. It is on my list to try next time we are craving lentils, which should be soon. We also have the Thai Rice Noodle and Bok Choy Soup on our list.
There is a Party Pizza Dip, a Chili Con Queso, and a Cajun Red Beans and Rice.
Dessert wise, the Chocolate Peanut Butter Candy Bites are fantastic. I cannot wait to try the Toffee Pecan Glazed Cake. Mmm hmm.
...and then there are these Ginger Sesame Teriyaki Burgers. I'll say it again - incredible flavor.
They are good in a bun, or as a warm salad topper:
Ginger Sesame Teriyaki Burgers
YIELD: 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
Preheat oven to 350 °F (177 °C). Line a sheet pan with parchment paper.
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.
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.
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 purée them.
Add the chickpeas and pulse several times to break up the chickpeas into tiny pieces, but do not purée them.
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.
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.
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.
To serve, dress buns with teriyaki sauce, lettuce, extra sesame seeds, tomato, avocado, 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.
(spabettie note: I have pan fried and air fried to reheat - both work very well.)
Sesame Teriyaki Sauce
YIELD: 1 ¼ cups
dairy, egg, soy, oil, nut, and gluten free, vegan
¾ cup (180g) coconut aminos
¼ cup + 2 tablespoons (100g) pure maple syrup
½ packed tablespoon (8g) minced ginger
1 teaspoon (4g) minced garlic
1 tablespoon (3g) finely chopped fresh chives
½ tablespoon (5g) toasted sesame seeds
1 tablespoon (10g) brown rice flour
1/16 to ⅛ teaspoon cayenne pepper
Add coconut aminos, maple syrup, ¼ cup (60g) water, ginger, garlic, chives and sesame seeds to a small pot. 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 to 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 heat and let cool for 5 minutes. It should have a syrup consistency as it cools. if it is 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, then reheat on low on the stove.
note: 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 soy sauce, or also online.
Definitely a burger we will make again and again.
Same with that sauce. Yum.
Teriyaki Patties and Sesame Teriyaki Sauce recipes shared from The Vegan 8 © 2018, with permission from Brandi Doming and Oxmoor House / Time Inc Books
ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Ginger Sesame Teriyaki Burgers recipes:
Amount Per Serving: Calories: 191Total Fat: 3.8gSodium: 513mgCarbohydrates: 33.3gFiber: 3.8gSugar: 3.8gProtein: 6.5g
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.