This is my little, burger shaped homage to my favourite Japanese flavours; miso, ginger, wasabi, toasted sesame seeds. These crispy little burger bites are filled with flavour and when served with crisp vegetables and creamy mayonnaise, make for a delicious lunch. We paired it with a Autumn stir-fry noodle salad with a creamy peanut and lime sauce.
The great thing about this salad is that you can use whatever is seasonal or in your fridge/ veg basket. Filled with Asian flavours, lots of chilli, garlic and ginger for a base, then the dressing comes with toasted sesame oil, tamari and lots of lime. We’ll be eating this right through the winter, so tasty and easy to get together. Recipe coming soon……
I’m glad I got around to posting this recipe, I have piles of notebooks with tested recipes that don’t make it to the blog. My motivation to get typing tonight was YOU! Thanks so much for all the love you’ve shown over on Facebook and Twitter. I shared a couple of pictures of these little Hambagus and the response was amazing.
I wanted to make some burgers with a BIG flavour and I also wanted to add an Asian lunch for our Vibrant Vegan! Snowdonia event. This is basically how this recipe came about, a lot of my favourite things in a mini burger.
These hambagus are crispy on the outside and have a good, firm texture. They’ll go well on a grill or BBQ, but I like the control of a frying pan. But, the next time I have a BBQ, these are hitting it! Most veggies burgers may seem a little soft when they first go into the pan, but will firm up nicely when flipped.
A Hambagu is basically a Japanese hamburger and generally when I make Japanese dishes, I whizz up some Gomasio. The recipe is below. Gomasio is normally made with sesame, I’ve added flax because I love it, you may like to add a little seaweed. It is a brilliant way for adding flavour, umami-tastic, to dishes. Keeps well in the fridge too.
If you like the look of this, or cook it, do let us know in the comments below. It’s great to hear from you. We love the idea our recipes being cooked and enjoyed.
Buy the sticky, thick version of teriyaki sauce to use on these burgers, or seek out Hoisin (which is Chinese, but works well with this recipe).
When handling the burger mix, wet hands makes all the difference. No sticky messes here.
For presentation sake, take some time in forming your mini patties, get them quite uniformed and they’ll look awesome!
I’m torn between what is better, basting them with teriyaki and giving each side a quick fry or just basting them after cooking. I’ve gone with the later, but if you like intense flavours, maybe try frying them quickly once you’ve basted.
Don’t over bake these, or any veggie burger for that matter, they’ll go dry. We just want to warm them in the middle and they’re best served just after cooking.
The mix will freeze well and can be defrosted for future burger missions. This recipe does make lots!
If you are gluten-free, just check what your miso is made out of.
You can also make a big burger if you like, I’d serve it with a sticky, sushi rice bun if I were you, some roasted sweet potatoes on the side. In fact, I’ll do that next time…..
Vegan Japanese Hambagus – Teriyaki Burger Bites with Flax Gomasio
The Bits – For 24 burger bites
100g toasted sunflower seeds
1 tin aduki beans (drained, reserving the liquid)
75g gluten-free flour (I used gram flour)
1 tbs ground flaxseed (mixed with 3 tbs water)
1 ½ tbs brown miso
2 tbs tomato puree
2 tbs teriyaki or hoisin sauce
200g cooked quinoa (cooled)
½ red pepper (finely diced)
1 teas garlic powder
1 teas ground ginger
3 tbs gomasio
¼ teas ground pepper
Cold pressed coconut or rapeseed oil (for frying)
4-6 tbs teriyaki (the thick and sticky variety) or hoisin sauce
2 tbs toasted sesame seeds
1 tbs flax seeds
⅔ teas sea salt
Sliced Tomato, chopped daikon or radish
Gomasio or toasted sesame seeds
In a food processor, blitz your sunflower seeds to a rough crumb. Some chunks of seeds are preferable here. Set aside.
Add your beans, miso, tomato puree, hoisin sauce, gram flour, 2 tbs bean tin liquid and flaxseeds. Blend until smooth
In a large mixing bowl, add your cooked quinoa, sunflower seeds, ginger, garlic, red pepper, gomasio, black pepper.
Scrape out the bean mix into the mixing bowl and stir together until all is combined well. Cover the bowl and place in a fridge for 45 minutes to firm up and chill.
Preheat an oven to 180oC. Pour enough hoisin sauce into a small bowl, have a basting brush handy.
Using wet hands, form 1 heaped tablespoon of mix into fat discs, mini burger shapes. Place them onto a plate.
Warm a large, heavy bottomed, frying pan on medium heat. Add 2 tbs cooking oil and when hot, add your burger bites. Fry for 2 minutes each side, until nicely charred. Once done, place on a baking tray. Continue frying in batches until you’re all done for mix.
Brush the top of each burger generously with hoisin sauce and place in the oven to cook for 8 minutes. The burgers should be piping hot and cooked in the middle.
Serve with your favourite Japanese influenced toppings. I like wasabi mayo, toasted sesame seeds and pickled ginger.
Gomasio – Toast the sesame and flax seeds in a pan on medium heat. Allow them to take on some colour, a nice dark golden shade. Around 10 minutes will be enough, tossing them regularly.
Place in a blender and blitz them with your salt. A fine powder will form, use straightaway of store in an airtight container in the fridge.
Vibrant Vegan! Snowdonia, Plant-based Cooking and Yoga Holiday is now SOLD OUT! We can’t wait to welcome the group this Saturday.
If you couldn’t make it to Vibrant Vegan! maybe you’d like one of our upcoming events, ranging from Spanish Beach Holidays to Wine Tasting Evenings and Festive Vegan Cooking Workshops. CLICK HERE