Cranberry Teriyaki Vegan Burger with an Asian Brussels Sprout Slaw
Approx. time to make (in total prep and cooking time):
1 hr 15 minutes
Makes 4 burgers
Ingredients
For the slaw:
-1 large carrot
-6-7 Brussels sprouts
-1 red onion
-(optional) 1 tbsp sesame seeds(toasted)
-2 tbsp rice vinegar
-2 tbsp soy sauce
-1 tsp toasted sesame oil
-1 knob of ginger grated
-1 garlic clove crushed
-Juice of half a lime
For the Cranberry Teriyaki Sauce:
-60ml water
-40ml dark soy sauce
-1 knob of ginger finely grated
-2 garlic cloves crushed
-1 tbsp cranberry sauce
-2 tbsp cornflour mixed with a little water (extra if needed)
For the Cranberry Teriyaki Burgers:
-1 can of black beans
-150 grams white mushrooms
-87 grams breadcrumbs
-40 grams dried cranberries
-4-5 tbsp of cranberry teriyaki sauce
-4 bread buns
-Picked cucumber as a side dish(recipe here: https://www.crowthercooks.com/blog/pickled-cucumber)
Method
For the slaw:
Finely shred the brussels sprouts, red onion and chop the carrots into thin batons.
Mix the slaw veg in a bowl and add rice vinegar, soy sauce, garlic, ginger, toasted sesame seeds, sesame oil and juice of half a lime.
For the Cranberry Teriyaki Sauce:
Over a high heat, add to a saucepan water, soy sauce, grated ginger, garlic, cranberry sauce, cornflour and whisk. Keep over the heat till the sauce begins to thicken; this should take roughly 5-10 minutes.
For the Cranberry Teriyaki Burgers:
-Preheat oven to 180 Degrees Celsius.
-Drain a can of black beans and then empty the black beans into a large mixing bowl and mash.
-In a frying pan, sauté the chopped mushrooms and season with salt and pepper.
-Add the mushrooms to the mashed black beans and then pour in natural breadcrumbs and cranberries.
-Spoon in some of the cranberry teriyaki sauce until the mixture becomes thick and mouldable. Avoid drenching the dry mix as the mixture may become too soggy to mold.
-Combine the mix and shape into burgers.
-Place them on a baking tray and place in an oven at 180 degrees Celsius for 25-20 minutes.
-Split the burger buns and lightly toast. Add the remaining teriyaki sauce to the bottom bun then add the burger patty. Spoon more teriyaki sauce over the patty and top with the slaw and burger bun top. This burger pairs well with a side of pickled cucumber(click the link here to see the recipe: https://www.crowthercooks.com/blog/pickled-cucumber).