Vegan Tempeh Teriyaki Burgers with Seared Pineapple and Ginger Slaw

Name: Vegan Tempeh Teriyaki Burgers with Seared Pineapple and Ginger Slaw
Prep time: 35 min
Cook time: 28 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 16 oz (two 8-oz blocks) (450 g) tempeh, plain, cut into 1-inch (2.5 cm) chunks; 4 cups (950 ml) water, for simmering the tempeh; 2 tbsp (14 g) ground flaxseed; 5 tbsp (75 ml) cold water, for the flax egg; ½ cup (45 g) old-fashioned rolled oats; 2 cloves (6 g) garlic, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 2 whole (30 g) scallions, white and green parts thinly sliced; 1 tbsp (15 ml) tamari; 1 tsp (5 ml) toasted sesame oil; 3 tbsp (45 ml) neutral oil (avocado or canola), divided: 2 tbsp for the patties, 1 tbsp for the pineapple; 3 tbsp (45 ml) tamari; ¼ cup (60 ml) pineapple juice; 2 tbsp (30 ml) pure maple syrup; 1 tbsp (15 ml) unseasoned rice vinegar; 1 tsp (3 g) fresh ginger, peeled and finely grated; 1 clove (3 g) garlic, finely minced; 2 tsp (6 g) cornstarch; 1 tbsp (15 ml) cold water, for the cornstarch slurry; 2 cups (150 g) green cabbage, very thinly shredded; 1 small (about 2 oz) (55 g) carrot, peeled and coarsely grated; 3 tbsp (45 g) vegan mayonnaise; 2 tsp (10 ml) unseasoned rice vinegar; 4 rings (½ inch thick) (220 g) fresh pineapple, peeled, cored, patted dry; 4 buns (280 g) vegan burger buns, split; 1 tsp (3 g) toasted sesame seeds, for sprinkling on the slaw (optional); fine sea salt, a pinch, to taste, for the slaw

From the MyKitchenBank Kitchen

Savory, ginger-spiced tempeh patties are pan-seared until crisp, then lacquered in a glossy homemade tamari teriyaki glaze. Caramelized pineapple and a crunchy cabbage slaw make them juicy, tangy and satisfying.

Prep: 35 min
Cook: 28 min
Wait: 20 min
Total: 1 hr 23 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
16 oz (two 8-oz blocks) (450 g) tempeh, plain, cut into 1-inch (2.5 cm) chunks
4 cups (950 ml) water, for simmering the tempeh
2 tbsp (14 g) ground flaxseed
5 tbsp (75 ml) cold water, for the flax egg
½ cup (45 g) old-fashioned rolled oats
2 cloves (6 g) garlic, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
2 whole (30 g) scallions, white and green parts thinly sliced
1 tbsp (15 ml) tamari
1 tsp (5 ml) toasted sesame oil
3 tbsp (45 ml) neutral oil (avocado or canola), divided: 2 tbsp for the patties, 1 tbsp for the pineapple
For the teriyaki glaze
3 tbsp (45 ml) tamari
¼ cup (60 ml) pineapple juice
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp (3 g) fresh ginger, peeled and finely grated
1 clove (3 g) garlic, finely minced
2 tsp (6 g) cornstarch
1 tbsp (15 ml) cold water, for the cornstarch slurry
For the slaw and assembly
2 cups (150 g) green cabbage, very thinly shredded
1 small (about 2 oz) (55 g) carrot, peeled and coarsely grated
3 tbsp (45 g) vegan mayonnaise
2 tsp (10 ml) unseasoned rice vinegar
4 rings (½ inch thick) (220 g) fresh pineapple, peeled, cored, patted dry
4 buns (280 g) vegan burger buns, split
1 tsp (3 g) toasted sesame seeds, for sprinkling on the slaw (optional)
fine sea salt, a pinch, to taste, for the slaw

Equipment (9)

12-inch (30 cm) nonstick or cast-iron skillet
Medium saucepan or pot with a lid (3-quart / 3 L)
Small saucepan (1-quart / 1 L)
Large mixing bowl
Food processor (optional) or potato masher
Rimmed baking sheet or plate lined with parchment paper
Wide spatula
Pastry or silicone brush
Microplane or fine grater

Steps

Before you start

Read the timing: the patties need 15 minutes in the fridge to firm up, so don't skip ahead to cooking.
Use plain, unflavored tempeh (two 8 oz / 225 g blocks) and cut the pineapple into rings about ½ inch (1.25 cm) thick.
Choose gluten-free tamari and gluten-free oats and buns if you need the burgers to be gluten-free.
Have a 12-inch (30 cm) nonstick or well-seasoned cast-iron skillet ready; the patties need room to sear without crowding.

1
Make the flax egg
- In a small bowl, stir together the ground flaxseed and 5 tbsp (75 ml) cold water.
- Set aside; it will thicken while you cook the tempeh.
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Ready when: Mixture is thick and gel-like, similar to raw egg white.
2
Simmer the tempeh
- Bring 4 cups (950 ml) water to a boil in the medium pot over high heat.
- Add the tempeh chunks, reduce the heat to a steady simmer, and cook uncovered for 10 minutes.
- This softens the tempeh and mellows its natural bitterness.
- Drain well in a colander.
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Ready when: Tempeh looks slightly plumper and paler, and is tender when pierced with a fork.
Tip: Let the tempeh steam-dry in the colander for a minute; excess water makes patties fall apart.
3
Cool and crumble
- Let the drained tempeh cool for 5 minutes until comfortable to handle.
- Add it to a food processor and pulse 6 to 8 times, or mash with a potato masher in a large bowl, until you have coarse crumbs with some pea-sized pieces left for texture.
- Do not purée.
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Ready when: Crumbs are coarse and uneven, not a paste.
Tip: Over-processing makes dense, gummy burgers.
4
Toss the slaw
- In a medium bowl, combine the shredded cabbage, grated carrot, vegan mayonnaise, 2 tsp rice vinegar and a pinch of salt.
- Toss until evenly coated, taste and add more salt if needed.
- Sprinkle with sesame seeds if using.
- Refrigerate until serving.
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Ready when: Cabbage is evenly glossy and lightly coated, not swimming in dressing.
5
Simmer the teriyaki glaze
- In the small saucepan, whisk the 3 tbsp tamari, pineapple juice, maple syrup, 1 tbsp rice vinegar, 1 tsp grated ginger and 1 clove minced garlic.
- Bring to a gentle simmer over medium heat.
- Stir the cornstarch into 1 tbsp cold water until smooth, then whisk it into the pan.
- Simmer 1 to 2 minutes, stirring constantly.
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Ready when: Glaze coats the back of a spoon and a finger drawn across it leaves a clear line. You should have about ½ cup (120 ml).
Tip: Remove from the heat as soon as it thickens; it keeps thickening as it cools.
6
Mix and form patties
- To the crumbled tempeh, add the flax egg, oats, 2 cloves minced garlic, 1 tbsp grated ginger, scallions, 1 tbsp tamari and sesame oil.
- Mix with your hands for about 1 minute until the mixture holds together when squeezed.
- Divide into 4 equal portions (about 5 oz / 140 g each) and shape into patties 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place on the parchment-lined tray and refrigerate for 15 minutes.
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Ready when: A squeezed handful stays together; chilled patties feel firm to the touch.
Tip: If the mix is crumbly, add 1 tbsp more oats; if sticky, wet your hands before shaping.
7
Sear the patties
- Heat 2 tbsp (30 ml) of the neutral oil in the 12-inch skillet over medium heat until it shimmers.
- Add the patties and cook without moving for 4 minutes, then flip carefully with a wide spatula and cook 4 minutes more.
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Ready when: Both sides are deep golden brown and crisp at the edges.
Tip: Resist pressing or moving the patties early; they release from the pan once a crust forms.
8
Glaze the patties
- Reduce the heat to medium-low.
- Brush the top of each patty with about 1 tbsp of the teriyaki glaze, flip, and cook 1 minute until sticky.
- Brush the new top with glaze, flip once more, and cook 1 minute.
- Transfer to a plate and reserve the remaining glaze for serving.
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Ready when: Glaze is shiny, sticky and slightly caramelized, not burnt.
Tip: The sugar in the glaze burns fast, so keep the heat low and watch closely.
9
Sear pineapple, toast buns
- Wipe out the skillet and heat the remaining 1 tbsp (15 ml) neutral oil over medium-high heat.
- Cook the pineapple rings 2 minutes per side.
- Remove, then toast the cut sides of the buns in the same pan for 1 minute until golden.
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Ready when: Pineapple has browned, caramelized spots; buns are golden and lightly crisp.
Tip: Pat the pineapple very dry so it sears rather than steams.
10
Assemble and serve
- Place a patty on each bottom bun, then top with a pineapple ring, a generous mound of slaw, and a drizzle of the remaining teriyaki glaze.
- Add the top bun and serve immediately while the patties are hot and crisp.
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Ready when: Burger is hot throughout with crisp patty and cool, crunchy slaw.
Tip: Warm the leftover glaze for 20 seconds if it has set.

Good to know

Tips

Simmering the tempeh first removes bitterness and helps it absorb the seasonings.
Chill the patties for the full 15 minutes; this is the key to patties that don't crumble in the pan.
Canned pineapple rings work if fresh isn't available; drain and pat very dry before searing.
Add a teaspoon of sriracha or chili flakes to the glaze for a spicy version.

Make ahead

"Shape the patties up to 1 day ahead, cover, and refrigerate on the tray. Make the glaze up to 5 days ahead and store in the fridge. Dress the slaw no more than 2 hours before serving to keep it crunchy."

Storage & reheating

"Room temperature: cooked patties up to 2 hours. Fridge: store patties, slaw and glaze separately in airtight containers for up to 4 days. Freezer: freeze cooked, cooled patties up to 3 months, separated with parchment. Reheat patties in a 350°F (175°C) oven for 12 to 15 minutes, or in a skillet over medium heat for 3 minutes per side."

Substitutions

tamari → Soy sauce. Same quantity; not gluten-free.
ground flaxseed → Chia seeds. Use 2 tbsp ground chia with the same 5 tbsp water for an equivalent binder.
old-fashioned rolled oats → Panko breadcrumbs. Use ⅓ cup (20 g); not gluten-free unless using gluten-free panko.
pure maple syrup → Agave or brown sugar. Use the same amount of agave, or 1½ tbsp packed brown sugar.