Vegan Teriyaki Burgers
This Hawaiian-inspired vegan teriyaki burger is the meatiest and tastiest on the planet! If you love teriyaki chicken, you’re going to love this plant-based homemade burger! It starts with a blend of TVP and vital wheat gluten with a little beet puree thrown in for a meaty color. Then, it’s flavored with the perfect blend of garlic, ginger, red onion, and teriyaki sauce. It’s topped with a grilled pineapple slice and spicy teriyaki mayo. It’s a great vegetarian option for cookouts and guaranteed to be your new favorite summer veggie burger.
Ingredients
For the beet puree:
- 1 15-oz can sliced beets
For the burger:
- 3 Tbsp refined coconut oil
- 1 small red onion minced
- 1.5 tsp fresh minced ginger
- 2 large cloves garlic minced
- 2 Tbsp vegan bouillon powder
- 1 tsp ground black pepper
- 1 1/4 cup dry TVP Textured Vegetable Protein
- 1 cup beet puree
- 1/2 cup teriyaki sauce
- 2 Tbsp soy sauce
- 1 Tbsp chopped scallions
- 1/2 cup vital wheat gluten*
For the spicy teriyaki mayo:
- ¼ cup vegan mayo
- 2 Tbsp teriyaki sauce
- 1 Tbsp sriracha
For serving:
- Sliced red onion
- Pineapple slices
- Lettuce
- Hamburger buns
Instructions
- MAKE THE BEET PUREE: First, make your beet puree by dumping the whole can (water + all) into a blender or food processor. Fill the empty can to the brim with water and pour that in too. Then, blend on high until no chunks of beets remain. Measure out 1 cup from this mixture and set it aside to use in your burger.
- SAUTE THE VEGGIES: Next, melt the refined coconut oil in a large deep saute pan on medium heat. Add the minced red onion, garlic, and ginger and stir to coat. Then, add the bouillon powder and black pepper and stir again to make sure everything is coated. Saute for 3-5 minutes until the mixture is nice and fragrant.
- REHYDRATE THE TVP: Then, turn the heat to low and add the TVP, 1 cup of the beet puree, teriyaki sauce, soy sauce and scallions. Stir, cover, and allow the mixture to cook for 10 minutes, stopping once halfway through to stir. When you stir, be sure to scrape the bottom, so no TVP pieces burn.
- ADD THE GLUTEN: Remove the pan from heat and transfer the mixture to a large mixing bowl. Then, stir in your vital wheat gluten, + allow the mixture to cool down for about 10 minutes. . When the mixture is cool enough to touch, get in there with your hands and start kneading the mixture for about 2 minutes. This will activate the gluten and make the burgers super meaty!
- FORM THE BURGERS: Measure out 1/2 cup of the mixture and use clean, dry hands to form your patties. Start by rolling the mixture into a ball and squeezing tightly to make sure the mixture is as compact as possible. Then, gently flatten your burger ball into a patty and finish by fixing any cracks that form around the edges.
- TO BAKE: Bake these vegan teriyaki burgers on a lightly oiled baking sheet at 400F for 10 minutes, then carefully flip each burger and bake another 10-15 minutes.
- TO PAN FRY: Pan-fry your burgers, 2 at a time, in 1 Tbsp refined coconut oil on medium - medium high heat for 3-4 minutes on each side.
- TO AIR FRY: We have a small basket air fryer, so we air fry them 2 at a time. Lightly spray the air fryer basket with oil (optional) and air fry at 400F for about 15 minutes.
- FINISHING TOUCHES: Make the spicy teriyaki mayo by mixing together all the ingredients in a small bowl until combined. To cook your pineapple slices, pan-fry them in a non-stick pan over medium high heat until lightly browned on each side.
- FOR SERVING: Serve these vegan teriyaki burgers on a bun topped with the pineapple slice, sliced red onion, lettuce, and a slathering of spicy teriyaki mayo next to a big pile of sweet potato fries. Leftovers can be stored in the fridge for a week or the freezer for up to 8 weeks.
Notes
*Sub chickpea flour for gluten-free!
Tried this recipe?Let us know how it was!