Teriyaki Black Bean Burgers
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Teriyaki Black Bean Burgers


Vegan burgers can be made with chickpeas, black beans, white beans, potatoes, lentils and pretty much any other vegetable that can be mashed and formed into a burger.


  • 2 cups cooked black beans or mixed beans
  • 1 cup cooked short-grain brown rice
  • 1 cup silken tofu
  • 2 heaped tbsp mild salsa
  • 1 tbsp umami paste with ginger
  • 1 tbsp lime zest
  • 1 red onion, chopped
  • 2–3 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp smoked paprika, optional
  • 2 tbsp teriyaki sauce
  • 1 tbsp tamari
  • ½ cup fresh coriander, minced
  • 1 cup sourdough breadcrumbs

I served the burgers in a warm toasted sourdough bun spread with vegan mayo, salad leaves, thinly sliced red onion and alfalfa sprouts. I then topped with a dill pickle. Delicious and filling feast with or without a large green salad.

Note – For kids I would suggest using regular paprika – no spices.


Preheat the oven to 180° (350°), gas 4. Line two baking trays with parchment paper.

In a large bowl, mash the beans with a fork or potato masher. Add the cooked rice, tofu, salsa, umeboshi paste and lime zest, and mix well.

Warm a splash or two of filtered water in a small pan and sauté the red onion, garlic, dried herbs, paprika and teriyaki for 5–7 minutes.

Add this mixture to the bowl and stir to combine. Fold in the fresh coriander and breadcrumbs.

Take a heaped tablespoon of the mixture and squeeze together with your hands to form a burger. If not cohesive enough, add some more breadcrumbs.

Place on the baking trays and cook the burgers in the middle of the oven for 25 minutes, turning once halfway through.

Makes 8 good-sized burgers. Double or triple the quantities and freeze for quick lunch/dinner options.

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