PINEAPPLE TERIYAKI BURGERS
SERVES 4 BRUGERS
1 can (15 oz., or 425 g) black beans, drained and rinsed
1 cup (190 g) extra-firm tofu
1/2 cup (70 g) diced yellow onion
1/2 cup (120 ml) Easy Teriyaki Sauce, divided
1 tbsp. (7 g) toasted sesame seeds
2 tsp. (10 ml) tamari
1/2 tsp. liquid smoke
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 cup (80 g) brown rice flour
4 pineapple slices, cut 1/2-inch (1.25 cm) thick, peeled and cored
1 large red onion, cut into 1/2-inch (1.25 cm) thick slices
4 hamburger buns, gluten-free if necessary
8 leaves butter lettuce
1/4 cup (60 g) Garlic Mayo or vegan mayo
NUTRITIONAL VALUES
Calories: 778kcal
Fat: 18.4g (2.7g S.Fat)
Carbs: 123.3g
Protein: 34.6g
Sugar: 23.1g
Sodium: 1062mg
METHOD
Preheat the oven to 400oF (200oC, or gas mark 6), and line a baking sheet with parchment paper or a silicone baking mat. Also, preheat a grill to 375oF (190oC).
Pulse the black beans, tofu, yellow onions, 1/4 cup (60 mL) Easy Teriyaki Sauce, sesame seeds, tamari, liquid smoke, salt, and garlic powder in a food processor fitted with an S-blade until they resemble ground meat. Fold the brown rice flour into the burger mixture until it is evenly distributed. Then, using rounded 1/2 cup (140 g) scoops, form 4 patties and place them on a baking sheet.
Bake the burgers for 10 minutes, then flip them carefully and bake for another 10 minutes. While the burgers are baking, grill the pineapple and onions according to the recipe. The burgers are done when the tops are light brown. Remove them from the oven and brush them with the remaining teriyaki sauce.
Grill the pineapple and red onion slices for 3 minutes on each side, or until softened and grill marks appear.
To make the burgers, start with four bottom buns, then top each with two butter lettuce leaves and a burger patty. Finally, spread 1 tbsp. (15 g) Garlic Mayo on the underside of each top bun and divide the grilled pineapple and onions among the burgers. Serve the burger with the bun on top.
Pulse the black beans, tofu, yellow onions, 1/4 cup (60 mL) Easy Teriyaki Sauce, sesame seeds, tamari, liquid smoke, salt, and garlic powder in a food processor fitted with an S-blade until they resemble ground meat. Fold the brown rice flour into the burger mixture until it is evenly distributed. Then, using rounded 1/2 cup (140 g) scoops, form 4 patties and place them on a baking sheet.
Bake the burgers for 10 minutes, then flip them carefully and bake for another 10 minutes. While the burgers are baking, grill the pineapple and onions according to the recipe. The burgers are done when the tops are light brown. Remove them from the oven and brush them with the remaining teriyaki sauce.
Grill the pineapple and red onion slices for 3 minutes on each side, or until softened and grill marks appear.
To make the burgers, start with four bottom buns, then top each with two butter lettuce leaves and a burger patty. Finally, spread 1 tbsp. (15 g) Garlic Mayo on the underside of each top bun and divide the grilled pineapple and onions among the burgers. Serve the burger with the bun on top.
RECIPE NOTES
These patties can be made ahead of time by hand- shaping them, stacking them with waxed paper in between, and freezing them before baking. Before baking, make sure they are completely thawed.
