Well, I did it. I finally made vegetarian burgers. And you know, these black bean teriyaki burgers 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 burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking!
I like to use a burger press when I make burgers, even bean ones!. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.
Also try my lean apple maple turkey burger.
Inspired by a recipe from Le Creme de la Crumb.
Black Bean Teriyaki Burgers
- 2 15 ounce black beans drained, rinsed, divided
- ½ medium red onion diced, plus a few slices for topping
- 1 tablespoon garlic minced
- 2 tablespoon parsley chopped
- 2 tablespoons cilantro chopped
- 1 egg whisked
- ½ teaspoon red pepper flakes
- ½ teaspoon seasoned salt OR salt and pepper to taste
- 1 cup breadcrumbs plain, you may need less
- olive oil
- 4 burger buns sesame seed
- ½ cup teriyaki sauce
- pineapple sliced
- red onion slices
- 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.
Nutritional values are approximate.