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.