Teriyaki Patty Recipe From The Vegan 8

If you’re interested in adding a new plant-based recipe to your arsenal and want to make sure it’s one that’s full of flavor and sure to please everyone at your table, you’re going to love today’s guest post from Brandi Doming, creator of The Vegan 8 blog and author of the new cookbook, The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less. 

These Teriyaki Patties are my best-loved patties to date and make the most delicious burgers. They are flavored with teriyaki sauce, sweet caramelized onions, toasted sesame seeds, and garlic. They are so hearty and chewy, and they don’t fall apart.

Be sure to use quick-cooking oats (not old-fashioned) — they are crucial to the texture and binding. For a spicier burger patty, add in the red pepper flakes. If not, increase the black pepper to 3⁄4 teaspoon.

The Vegan 8 Teriyaki Patties Recipe

Prep: 25 minutes

Cook: 40 minutes

Yields: 6 large patties

INGREDIENTS

• 1⁄2 cup (90g) dry brown jasmine or long-grain rice
• 1⁄4 teaspoon (2g) fine salt
• 1⁄2 packed cup (80g) finely diced red onion
• 1⁄2 cup (120g) Sesame Teriyaki Sauce or store-bought
• 3 tablespoons (27g) toasted sesame seeds
• 2 teaspoons (8g) garlic powder
• 1⁄2 teaspoon (2g) ground black pepper
• 1⁄4 to 1⁄2 teaspoon (0.5 to 1g) red pepper flakes (optional)
• 1 (15-ounce) can low-sodium chickpeas, drained and rinsed, or 1 1⁄2 cups cooked (255g)
• 6 tablespoons (60g) brown rice flour
• 3⁄4 cup (75g) gluten-free quick-cooking oats
• Optional: buns, lettuce, tomato slices, and any burger toppings desired, for serving

DIRECTIONS

1. Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
2. Add the rice, 1 cup (240g) water, and 1⁄4 teaspoon salt to a medium pot and stir. Bring to a boil, cover, reduce the heat to low, and simmer for 30 to 35 minutes or until all the water is gone. Remove from the heat (keep covered), and let it steam for 5 minutes. Fluff with a fork and leave uncovered for 15 minutes to cool.
3. Meanwhile, add the onion and 3 tablespoons (45g) water to a pan over medium-low heat. Bring to a simmer, cook 5 minutes, stirring occasionally, until the onions are tender. Once the water is gone, stir the onions constantly for a couple of minutes to brown them. Add the onions to a food processor, along with the teriyaki sauce, sesame seeds, garlic powder, black pepper, and, if desired, red pepper flakes. Pulse to combine the spices with the sauce and break up the onions a bit, but not puree them. Add the chickpeas and pulse several times to break up the chickpeas into tiny pieces, but do not puree them. Add the cooled rice, rice flour, and oats, and pulse several times until it all comes together into sticky chunks. You want the mixture to hold together but do not want to overmix it.
4. Transfer the mixture to a bowl. Use a 1⁄2-cup measuring cup to scoop out the chickpea mixture, pressing it into the cup to flatten it. Plop the patty out into your hand, shape into a ball, and place on the prepared pan. Press down until the chickpea mixture is 1 inch thick, and shape the edges into a round patty. Repeat the procedure with the remaining chickpea mixture to get 6 patties total.
5. Bake at 350°F for 20 minutes, flip them over, and bake 10 more minutes. Let cool for 10 to 15 minutes. The patties firm up on the insides a lot as they cool.
6. To serve, I like to dress buns with lots of teriyaki sauce, lettuce, and extra sesame seeds, but choose whatever toppings you prefer. Store leftover patties in the fridge wrapped tightly in plastic wrap and placed in an airtight container. These reheat well in the microwave and also in the oven on low heat.

Nutrition per patty: 191 calories | 3.8g fat | 6.5g protein | 33.3g carbs | 3.8g fiber | 3.8g sugar | 513mg sodium

Tip: If you make my homemade teriyaki sauce (recipe below!), make it the day before or early in the day so that it is chilled and thickened. Also, if you don’t have chickpeas on hand, white beans of any kind will work.

Sesame Teriyaki Sauce Recipe

Prep: 10 minutes

cook: 3 minutes

Yields: 1 1⁄4 cups

INGREDIENTS

• 3⁄4 cup (180g) coconut aminos
• 1⁄4 cup + 2 tablespoons (100g) pure maple syrup
• 1⁄2 packed tablespoon (8g) minced ginger
• 1 teaspoon (4g) minced garlic
• 1 tablespoon (3g) finely choppedfresh chives
• 1⁄2 tablespoon (5g) toasted sesame seeds
• 1 tablespoon (10g) brown rice flour
• 1⁄16 to 1⁄8 teaspoon cayenne pepper

DIRECTIONS

1. Add the coconut aminos, maple syrup, 1⁄4 cup (60g) water, ginger, garlic, chives, and sesame seeds to a small pot, and whisk together well. Add the brown rice flour, whisking until there are no lumps. Add the cayenne. Turn the heat to medium, and bring to a low boil. Cook for 3 to 5 minutes or until the mixture begins to thicken, whisking around the edges a couple of times while it cooks. Be careful not to cook it too long or it will get too thick once cooled.
2. Remove from the heat, and let cool for 5 minutes. It should have a syrup consistency as it cools. If it’s not a syrup consistency after a few minutes of cooling, cook just a couple more minutes. This can be frozen for up to 6 months. Thaw it in the fridge, and then reheat on low on the stove.

Nutrition per 1⁄4 cup: 104 calories | 0.6g fat | 0.4g protein | 23g carbs | 0.3g fiber | 12g sugar | 43mg sodium

Does this recipe have you craving a hearty, vegan meal? —Brandi Doming