These White Bean Teriyaki Burgers are bursting with flavor and provide a fun alternative to your regular burger lineup. These burgers are savory and have a delicious umami flavor that pairs well with grilled pineapple and sweet red onions.
This past weekend was Memorial Day weekend. I live in a family of carnivores so I am always tasked with bringing my own food to any gathering that we have. My husband and I love to experiment in the kitchen and my husband loves the flavors of Asian food. We thought, why not make a vegan burger with an Asian twist? This white bean veggie burger was born of that creation. These white bean teriyaki burgers are loaded with flavor and grill perfectly. They taste delicious days later so they even work great as meal prep.
This recipe was inspired by my Crunchy Thai Quinoa Salad and my Vietnamese Style Spring Roll Bowl. It pairs great with these Air Fryer Waffle Fries, this Amish Broccoli Salad, this Bright and Fresh Lemon Orzo Salad, or these Air Fryer Steak Fries or Frozen Sweet Potato Fries in the Air Fryer!
WHITE BEAN TERIYAKI BURGER INGREDIENTS
This recipe has a lot of simple ingredients that you can find at your local grocery store, most you might already have in your pantry!
- White beans
- Soy sauce
- Flax egg
- Green onions
- Teriyaki sauce
- Buns and toppings for serving
Please see the recipe card for quantities
First things first, you make your flax egg and let it sit for about 10 minutes while you prep the other ingredients.
Drain and rinse two cans of white beans. These can be either Great Northern Beans or White Cannellini Beans. After you have rinsed your beans you will want to add them to a bowl and mash them. You want to have the beans mashed well but not pulverized. I usually mash enough where there are still a few whole beans in the mixture.
After your beans are mashed you will add the flax egg, breadcrumbs, soy sauce, sliced green onion, garlic, and ginger to the bowl and mix well. Take a ⅓ cup measuring cup and scoop out your bean mixture and form it into patties.
Refrigerate for at least 30 minutes up to one day. When you are ready to cook, brush liberally with teriyaki sauce and add these to a hot grill and grill for 7 minutes on each side.
Hint: I love to serve these burgers with some grilled pineapple and grilled sweet red onion. I feel like the sweetness enhances the flavor of the burger.
If you want to make this recipe fit any diet, check out some of these substitutions.
- Keto - To make these burgers keto-friendly, swap out the beans for ground chicken or turkey and use a lettuce wrap!
- Gluten-Free - use a gluten-free bun and gluten free breadcrumbs. Additionally, sub out the soy sauce for coconut aminos. You can try these buns here!
- Soy-free - If you want to make a soy-free version of this recipe, swap out the soy sauce for coconut aminos.
Check out some of these cool variations of these white bean burgers
- Spicy - Add 1tbs sriracha to the burger mixture as you are mixing it to give it a spicy twist.
- Salad - Turn these into a burger bowl by serving the burgers over lettuce with pineapple and grilled onions. Check out another burger bowl here
- Kid-friendly - Turn these into sliders by rolling into smaller burgers and using slider buns.
Equipment can have a big impact on how a recipe turns out. I love to use this Lodge Cast Iron griddle to grill my pineapples and onions
Store these burgers in an airtight container for up to four days in the fridge. These burgers do not stand up well to freezing.
The top tip to make this recipe really stand out is to refrigerate the burgers for at least 30 minutes before grilling. It will really help the burgers to hold up on the grill.
WHITE BEAN TERIYAKI BURGERS
- 2 cups white beans 2 15oz cans
- 3 cloves minced garlic
- 3 tbs soy sauce
- ¼ cup breadcrumbs
- 1 flax egg
- sliced green onions
- 2 teaspoon ginger
- ¼ cup teriyaki sauce
- Buns and toppings for serving
- Make your flax egg and set it aside for 10 minutes while you are prepping other ingredients
- Drain and rinse your white beans and add them to a bowl and mash well.
- Add to the bowl the green onions, ginger, flax egg, breadcrumbs, soy sauce, and minced garlic and mix to combine
- Using a ⅓ cup measuring cup, scoop and measure out 6 patties.
- Refrigerate for 30 minutes, up to 4 hours
- When ready to grill, brush liberally with teriyaki sauce and grill for 7 minutes on each side
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove