These Asian-inspired tempeh burgers are flavor bombs waiting to explode in your mouth! Made with sweet and savory teriyaki sauce and topped with zippy slaw, they're perfect for both weeknight dinners and summer cookouts.
- ⅓ cup water
- ⅓ cup soy sauce
- 3 ½ tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons mirin or dry sherry
- 1 teaspoon toasted sesame oil
- 1 ½ teaspoons freshly grated ginger
- 1 garlic clove, minced
- 2 tablespoons chilled water
- 1 tablespoon cornstarch
- 1 (8 ounce/227 gram) package tempeh
- 1 cup rolled oats
- ¾ cup cooked or canned black beans, drained and rinsed
- ½ cup chopped shallots (about 2 small shallots)
- 1 garlic clove, minced
- 2 tablespoons canola oil, or high heat oil of choice
- 4 burger buns, sliced open
- Toppings of choice (I like vegan mayo and Asian slaw with these)
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Stir the water, soy sauce, brown sugar, rice vinegar, mirin or sherry, sesame oil, ginger and garlic together in a small saucepan.
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Place the pan over medium heat and bring the mixture to a simmer.
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Lower the heat and allow the mixture cook at a low simmer for about 10 minutes.
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While the mixture simmers, stir the cold water and cornstarch together in a small bowl or cup.
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When the sauce is almost finished cooking, stir in the cornstarch mixture. Let the sauce simmer for about 1 minute more, until it thickens up.
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Remove the pot from the heat and let it cool for a few minutes.
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Optional step: Fill a small saucepan with a few inches of water and fit it with a steamer basket. Break the tempeh into a few chunks, place them in the steamer basket, then place the pot over medium heat. Bring the water to a boil, lower the heat, cover and steam the tempeh for 10 minutes. Remove it from the heat and allow it to cool.
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Place the oats into the bowl of a food processor fitted with an s-blade. Blend them to a fine powder.
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Crumble the tempeh into the food processor bowl, then add the sauce, beans, shallots, and garlic.
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Pulse the food processor until the ingredients are finely chopped and well mixed. If you steamed your tempeh, feel free to taste test the mixture and adjust the seasonings to your liking.
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Shape the mixture into 4 patties.
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Coat the bottom of a large skillet with oil and place it over medium heat.
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Cook the patties in batches, adding as many as will fit in the skillet without crowding. Cook them for about 5 minutes on each side, until lightly browned.
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Remove the patties from the skillet, stuff into buns and top with accompaniments of choice. Serve.