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!
recipe originally published October 2, 2018
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.
8 ingredient burger recipe
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.
...and then there are these ginger sesame teriyaki burgers. I'll say it again - incredible flavor. Definitely a burger we will make again and again.
Same with that sauce. Yum.
They are good in a bun, or as a warm salad topper:
Teriyaki Patties and Sesame Teriyaki Sauce recipes shared from The Vegan 8 © 2018, with permission from Brandi Doming and Oxmoor House / Time Inc Books
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Sesame Teriyaki Sauce
- ¾ cup (180g) coconut aminos (see notes)
- 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
- ¼ teaspoon cayenne pepper
ginger sesame teriyaki burgers
- 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
- 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
- To make the Sesame Teriyaki Sauce: 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.
- To make the Ginger Sesame Teriyaki Burgers: 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 do 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.
Ginger Sesame Teriyaki Burgers
These burgers can also be pan fried or air fried.
Store leftover burger 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.
Sesame Teriyaki Sauce
This sauce can be refrigerated for up to 5 days, or frozen for up to 5 months. Thaw it in the fridge, then reheat on low on the stove.
The coconut aminos are crucial in this sauce recipe 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.
Amount Per Serving: Calories: 343Total Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gSodium: 309mgCarbohydrates: 43gFiber: 11gSugar: 5gProtein: 15g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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