Vegan Teriyaki Black Bean Burgers

Makes 8 good-sized burgers.

2 cups cooked black beans or mixed beans (tinned or cooked from dried beans according to packet instructions.)
1 cup cooked short-grain brown rice
1 cup silken tofu
2 heaped tbsp mild salsa
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
2 tbsp teriyaki sauce
½ cup fresh coriander, minced
1 cup sourdough breadcrumbs

Note:  For kids, Marlene would suggest using regular paprika – no spices.

To make the teriyaki black bean burgers

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.

This recipe is featured in Marlen Watson-Tara’s wonderful book Go Vegan.  You can read our book review here.

Marlene features her burger in a toasted sourdough bun with oil-free vegan mayonnaise, fresh salad leaves, sliced red onion, sprouted seeds and a gherkin to decorate.

We served the burgers without a bun, but with sides of sweet potato fries, slaw, mushrooms, and a griddled nectarine. Delicious!

This is a recipe you can experiment with and make your own, using a variety of beans/lentils/chickpeas, different spices and accompaniments.

If you like the recipe, why not cook double or triple the quantity and freeze the burgers for quick lunch and dinner options.

As Marlene uses short-grain brown rice and black beans in many of her recipes, she batch cooks and freezes in small portions ready to use in favourite vegan recipes.