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Crispy teriyaki veggie burger

Crispy teriyaki veggie burger

20 min
0 min
Prepared with:
Mixed Beans No Salt Added


10 ml (2 tsp) toasted sesame oil

2 garlic cloves, chopped

10 ml (2 tsp) chopped fresh ginger

1 onion, chopped

2 cans of 398 ml (14 oz) Del Monte mixed beans

1 ½ cups (375 ml) panko breadcrumbs

canola oil for cooking

6 burger buns

Lemon coleslaw:

30 ml (2 tbsp) lemon juice

30 ml (2 tbsp.) Mayonnaise

2 cups (500 ml) minced green cabbage

Salt and pepper

Sauce :

10 ml (2 tsp) sugar or brown sugar

1/4 cup (60 ml) soy sauce

60 ml (1/4 cup) mirin


In a bowl, combine the coleslaw ingredients and let stand.

In a small saucepan, combine dressing ingredients. Bring to a boil and boil for 3-4 minutes or until sauce foams and has the consistency of syrup. Remove from heat and set aside.

In a large skillet over medium heat, heat oil and cook garlic, ginger and onion for 3-4 minutes. Remove from heat and let cool.

In a food processor, grind the legumes and transfer to a bowl.

Add the cooked onion mixture and panko bread crumbs. Season and form 6 patties.

In the large skillet used to cook the onions, heat oil over medium-high heat and cook the patties 2-3 minutes per side.

In the meantime, reheat the breads in the oven.

Form the burgers by filling the hot buns with a crispy patty, sauce and coleslaw.