Teriyaki Black Bean Burgers
My son is not only gluten-free but vegan, so when having a summer barbecue I like to make sure I make something that he can eat that looks and feels like what the rest of the family might be eating – i.e. black bean burgers instead of regular burgers. We recently had a family barbecue and this Teriyaki Black Bean Burgers recipe was the vegan star of the show!
These were made with a combination of walnuts, black beans, and gluten-free breadcrumbs for the burger patties, plus seasonings, onion, and San-J gluten-free teriyaki sauce for great flavor. Topped with onion, pineapple, and a sauce made with roasted red pepper and vegan mayo, these burgers were bursting with variety and flavor. I was rather impressed, I must say!
You can serve these on a toasted gluten-free bun (make sure they are egg and dairy free if making this a vegan meal). Pair these burgers with my Asian-inspired sweet potato fries recipe, just sub out the regular mayonnaise for vegan mayo.
Watch this recipe in action!
- ½ cup walnuts
- 1 (15-ounce) can black beans, drained, liquid reserved
- ½ cup gluten-free panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons San-J gluten-free Teriyaki Sauce , divided
- 1 tablespoon vegetable or olive oil
- Gluten-free nonstick cooking spray
- 4 slices canned pineapple
- ½ red onion , sliced
- 1 roasted red bell pepper (from a jar)
- 1/3 cup vegan mayonnaise
- Sriracha sauce , optional
- ½ cup cilantro leaves
- 4 gluten-free hamburger buns , lightly toasted
Pulse the walnuts in a food processor until finely ground. Transfer to a mixing bowl. Pulse the black beans until coarsely chopped. Add to the walnuts along with the breadcrumbs, onion and garlic powders, salt, pepper, 2 tablespoons teriyaki sauce, and 3 tablespoons of the reserved bean liquid. Mix well. Shape into 4 equal sized patties and refrigerate for at least 30 minutes.
While the burgers are chilling, make the accompaniments. Heat a skillet or grill pan over medium-high heat. Cook the pineapple rings for 2-3 minutes per side. Cook the onion slices until browned and softened, about 5 minutes.
Puree the roasted red pepper in a food processor. Stir into the mayonnaise, adding some Sriracha, if desired.
Heat a skillet over medium-high heat. Add the oil and let it get hot. Brush the remaining tablespoon of teriyaki sauce on one side of the burgers. Place sauce side down in the skillet. Cook for 2-3 minutes per side.
To assemble, spread each side of the buns with the mayonnaise. Top with the burgers, pineapple, onion, and some cilantro.
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