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.

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.

SWEET POTATO BURGERS WITH BARBECUE SAUCE

SERVES 2 BURGERS

FOR THE PATTIES

1 large, sweet potato

sea salt

1 shallot

1/2 bunch of chives

pinch of freshly ground black pepper

1⁄2 tsp. sweet smoked paprika

1 tbsp. dried marjoram

pinch of ground cumin

pinch of ground allspice

1 tsp. Dijon mustard

2 tbsp. plain or gluten-free flour

1/2 cup (40 g) fresh breadcrumbs

2 1/2 tbsp. canola oil

FOR THE BURGERS

2 large burger buns

vegan barbecue sauce

handful of salad leaves

small piece of cucumber, sliced

1 tomato, sliced

handful of cilantro leaves

NUTRITIONAL VALUES

Calories: 722kcal
Fat: 34.4g (8g S.Fat)
Carbs: 87.1g
Protein: 18.1g
Sugar: 12.1g
Sodium: 1472mg

METHOD

To make the patties, peel the sweet potato, cut it into small pieces, and cook it in salted water for 10–15 minutes, or until tender. Drain through a colander. The shallot should be peeled and finely chopped. Finely chop the chives. In a large mixing bowl, mash the sweet potato with the shallot and chives with a potato masher until evenly combined. Combine 1/2 teaspoon salt, pepper, paprika, marjoram, cumin, allspice, and mustard in a mixing bowl. Add the flour and thoroughly combine everything.

On a plate, spread out the breadcrumbs. Form two even patties out of the potato mixture and coat in breadcrumbs. Heat the oil in a skillet over medium heat and cook the patties on both sides until golden brown. Allow to drain on paper towels after removing from the pan.

Split the burger buns in half, toast them, and spread barbecue sauce on the cut surface. Salad leaves, a patty, cucumber slices, tomato slices, and cilantro garnish the bottom halves. If desired, top with additional barbecue sauce.