- 1 tin (240g) Chickpeas
- 1 tin (240g) Black beans
- 1 Onion
- 4 Garlic cloves
- 5cm piece Ginger
- 1 Red bell pepper
- 250g Mushrooms
- 2 teaspoons Sambal
- 3 tablespoons + extra for glazing Teriyaki sauce
- 150g + extra for dusting Flour / All-Purpose Flour
- 4 tablespoons Vegan mayo
- 2 teaspoons Wasabi
- 6 Vegan burger buns
- Vegan cheese
- 1 Tomato
Preheat your oven to 150°C/300°F
Chickpeas and black beans
Drain the chickpeas and black beans and rinse with cold water until the water runs clear. Pat dry with a clean towel, then add to a blender.
Heat up a little oil in a pan and sauté the onion, garlic, and ginger until soft.
Add the vegetables to the chickpeas/beans and mix together. Add in the sambal, and the 3 tablespoons of the teriyaki sauce and mix together. Taste the mixture and see if it needs any more seasoning.
Generously flour your surface with flour and weigh around 170g per burger.
Heat up oil in a pan, in my video it seems like a lot of oil but honestly it wasn't that much.
Bake the burgers for 30 minutes, take the burgers out after 20 minutes and add the vegan cheese, then bake for the last 10 minutes.
While the burgers are in the oven prepare your vegan wasabi mayo by simply combining the vegan mayo and the wasabi.