Teriyaki black bean burgers recipe
Enjoy BBQ season as it should be with our teriyaki black bean burgers recipe, a plant-based recipe made for summer time with a subtle Asian flavor.
Summer is BBQ and outdoor-eating season. Who says BBQ, says hamburger! This week we have a delicious meatless burger recipe for you. Made with black beans, its look and texture will leave even meat lovers speechless!
Prepared with San-J low sodium teriyaki sauce and garnished with indulgent toppings, our black bean teriyaki burgers will quickly become a favorite of your grill, but most importantly of your family!
Makes 4 portions | Plant-based and gluten free friendly
Ingredients for the teriyaki black bean burgers recipe
- ½ cup walnuts
- 1 14-ounce can black beans, drained, liquid reserved
- ½ cup gluten-free panko breadcrumbs
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 3 tbsp San-J Teriyaki Lite, divided
- Nonstick cooking spray
For toppings
- 4 slices of pineapple, heats removed
- ½ red onion, sliced
- 1 red bell pepper, sliced and roasted
- 1/3 cup vegan mayonnaise
- Sriracha sauce, optional
- ½ cup cilantro leaves
- 4 gluten free hamburger buns, lightly toasted
Instructions for the teriyaki black bean burgers recipe
Pulse the walnuts in a food processor until finely ground. Transfer to a mixing bowl. Pulse the black beans until coarsely chopped. Add to the walnuts along with the breadcrumbs, onion and garlic powders, salt, pepper, 2 tbsp of teriyaki sauce and 3 tablespoons of the reserved bean liquid. Mix well with hands.
Shape into 4 equal sized patties and refrigerate for at least 30 minutes.
While the burger patties are chilling, prepare the toppings. Heat a skillet or grill pan over medium-high heat. Cook the pineapple rings for 2-3 minutes per side. Cook the onion slices until browned and softened, about 5 minutes. Cook the bell pepper slices until tender and lightly grilled, about 5-6 minutes.
Puree the roasted red pepper in a food processor. Stir into the mayonnaise, adding some Sriracha, if desired.
Fire up the BBQ and spray anti adhesive cooking spray. Brush the remaining tablespoon of teriyaki sauce on one side of each patty. Place sauce side down on the grill. Cook for 2-3 minutes per side over medium-high heat.
To assemble, spread each side of the buns with the roasted bell pepper mayonnaise. Top with a teriyaki black bean burger patty, roasted pineapple, onion, and some cilantro.
Enjoy with a napkin nearby, this could get messy!
Recipe by San-J
