Well, I did it. I finally made vegetarian burgers using black beans. And you know, they weren’t just OK, they were great! The patties held up, stayed moist, and had a nice little kick to them. A little sweetness from pineapple rings and teriyaki, plus the crunchiness of red onion finished off the deal just perfectly.
I’m going to fit black bean teriyaki burgers into my regular menu more and more. And I can see myself trying other variations. I’ll skip the teriyaki and pineapple and add smoky BBQ sauce for a great southwestern black bean burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking!
Also try my lean apple maple turkey burger.
Black Bean Teriyaki Burgers
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
- 2 15 ounce cans black beans, drained, rinsed, divided
- 1/2 medium red onion diced, plus a few slices for topping
- 1 tablespoon minced garlic
- 2 tablespoon parsley chopped
- 2 tablespoons cilantro chopped
- 1 egg whisked
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon seasoned salt OR salt and pepper to taste
- 1 cup plain breadcrumbs you may need less
- Olive oil
- 4 sesame seed burger buns
- 1/2 cup teriyaki sauce
- Sliced pineapple
- A few slices red onion
Combine 1 can of the drained beans, garlic, parsley, cilantro and diced red onion in a large bowl.
Transfer to a food processer and pulse until the mixture is pureed. It does not need to be smooth, a few chunks are fine.
Return the mixture to the bowl and add the remaining beans, the egg, red pepper flakes and seasoned salt.
Combine the mixture using your hands. You want it to be firm enough to form patties, so add breadcrumbs, a little at a time, mixing well until you get the right consistency.
Divide the mixture into 4 parts and form into patties.
Fire up your grill or a large skillet over medium-high heat.
Lightly brush both sides of the patties with the oil. Place on the grill and cook 4-5 minutes or until a nice char is formed.
Flip and cook the other side 4-5 minutes or until a nice char is formed.
Remove from the grill.
Serve on buns, topped with teriyaki sauce, pineapple and red onion slices.
I love making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it. Not overwhelmingly hot, just enjoyable It is definitely one of my favorite jerky seasonings. The meat has the perfect ‘bite’, just a little tug.
Make sure you rotate your trays every 2 hours or so when making fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.
Also try my mandarin teriyaki jerky.
Check out my guide to using the Nesco Snackmaster Pro
. You will be making fantastic jerky at home in no time at all!
Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 /2 pound
NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
Place beef in a resealable bag or container.
In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
Let cool before storing in an airtight container.
After making homemade bacon on my Weber Smokey Mountain smoker, I figured the next logical thing to try would be making homemade jerky. The curing process for jerky is similar in ways to curing bacon, but it doesn’t take as long. The smoking process is different, since the jerky needs to dry out on the smoker.
The end result was fantastic. This Teriyaki jerky has great Asian-inspired flavor. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.
The most important things to keep in mind when making jerky is to start with a lean cut of meat (I used a lean top round), sliced super thin, and smoke at a fairly low temperature, 150 – 175 F.
I lit just a handful of charcoal using my charcoal chimney. The easiest way to do that is to turn the chimney upside down, putting the charcoal where you’d normally put newspaper, and putting newspaper where you’d normally put charcoal. I put just enough unlit charcoal in the bottom of the WSM to cover the bottom grate.
To make slicing the beef easier, I sat it in the freezer for about 30 minutes first. Then I used a very sharp knife to get very thin slices.
To fit as much jerky on my Weber Smokey Mountain as I could, I suspended the meat on skewers. I was able to fit 3 pounds of jerky on my 18″ cooker (I made two different flavors). I could’ve probably fit 5 or so pounds on without any trouble.
Also check out my black pepper jerky. It has a really great peppery bite to it, with a little heat.
Prep Time 2 days
Cook Time 6 hours
Total Time 2 days 6 hours
Servings 2 1/2 pounds
- 5 pounds lean beef sliced very thin
- 10 ounces soy sauce
- 4 ounces Worcestershire sauce
- 2 tablespoon chopped garlic
- 2 teaspoons freshly ground black pepper
- 1/2 cup brown sugar
- 1/2 teaspoon dried ginger
- 1 teaspoon onion powder
- 2 teaspoons or more, but use sparingly sesame oil
- 1 teaspoon Pink Cure #1
Note: Freeze the meat for at least 30 minutes to make slicing easier.
Whisk together the remaining ingredients.
Place the meat in a large resealable baggie or container. Add the marinade. Stir to coat well.
Refrigerate for 2 days, stirring occasionally to make sure the meat gets well coated.
Fire up your smoker for cooking 150 - 175 F. Use a light wood, such as apple or pecan.
Shaking off any excess marinade. Place the meat on paper towels (use lots of them) and pat dry.
Place meat on the smoker (I skewered ours so I could hang it, see the picture above) and smoke for 5-6 hours or until the meat is dry.
Let cool for an hour before devouring.