Teriyaki Veggie Burgers | Embrace vegetarian cuisine with an easy vegetarian burger that’s packed with teriyaki flavor. Homemade veggie burgers are a great vegetarian or vegan alternative to meat for BBQ season. And they’re super affordable, too! Add a grilled pineapple slice as an easy burger topping onto your homemade burger patties, serve with your favorite sides, and enjoy easy vegetarian grilling for dinner all summer long. Meatless Monday is taken care of!
1 cup peeled and cubed sweet potato 2 tablespoons olive oil, divided 1 cup drained chickpeas 2 cloves garlic, peeled 1 cup cooked brown rice, slightly cooled ¼ cup oat flour ¼ cup Kikkoman® Teriyaki Baste & Glaze, divided 2 tablespoons cilantro leaves 1 inch piece of peeled ginger ½ teaspoon salt
For Serving 4 pineapple slices, grilled 1 tablespoon olive oil 1 cup arugula Hamburger buns
Preheat oven to 400ºF and line a baking sheet with parchment paper. Toss cubed sweet potatoes in 1 tablespoon olive oil and spread on baking sheet. Roast for 15 minutes.
Blot excess moisture from chickpeas and spread on baking sheet with sweet potatoes. Add garlic cloves to sheet pan. Return to oven for 15 minutes longer, then cool for 10 minutes at room temperature.
Heat 1 tablespoon of olive oil over medium heat in a grill pan. Add pineapple slices and grill for 3-4 minutes on each side. Set aside.
Combine cooked brown rice, oat flour, sweet potatoes, chickpeas, garlic, 2 tablespoons of teriyaki glaze, cilantro, ginger and salt in a food processor. Pulse until mostly smooth.
Form mixture into 4 patties. Heat remaining 1 tablespoon of olive oil over medium heat in a nonstick pan for 1 minute. Add 4 patties and cook for 3-4 minutes on each side. Brush veggie burgers with remaining teriyaki glaze.
Top burger bun bottoms with arugula. Place a burger on each bun and top with grilled pineapple. Brush with additional teriyaki glaze if desired. Add bun tops and serve right away.