Try these teriyaki black bean burgers for a high-protein vegan meal that works well for cookouts or family dinners. Black beans, rice, and tofu make the burgers filling, flavorful, and easy to share.
Ingredients
- 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
- Vegan mayonnaise for serving
Instructions
- 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.