Japanese Teriyaki Bean Burger

Method

Vegan bean burgers

1. To make the Vegan bean burgers, mix 3 tbsp ground chia seeds with 60ml of water in a small bowl and set the mixture aside for 5 minutes to thicken.
2. Rinse the canned beans well, then drain them and pat dry.
3. Process the oats and the sunflower seeds in a food processor or blender. Next, add all the other ingredients to the food processor and mix again. Don't over mix, as the burgers should still have some texture.
4. Form 4 burger patties with your hands. If the mixture is too sticky, you can simply add more oats. If it's too dry, add a little water.
5. Heat some oil in a large frying pan and add the four burger patties. Fry on both sides until they firm up, about 12-15 mins total.

Teriyaki sauce

1. For the Teriyaki sauce, whisk together water, sesame oil, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan.
2. Mix the thickener (cornstarch and cold water) in a separate small bowl and set aside.
3. Bring ingredients in saucepan to a simmer.
4. Add the cornstarch mix to the saucepan and whisk to combine. Whisk slowly but continuously while bringing sauce to a simmer.
5. After a few minutes of simmering, sauce will start to thicken. Remove from the heat when it reaches your desired thickness – remember it will thicken more as it cools.

Asian cucumber salad

1. For the Asian cucumber salad, slice the cucumbers into thin ribbons using a mandolin or a vegetable peeler.
2. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
3. Strain the cucumbers, (do not rinse) place them in a large bowl and add the ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup and toasted sesame seeds. Mix to combine. Taste and adjust salt to your liking.

Assembly

1. Toast the buns.
2. For the Miso Mayo, stir together all ingredients. For a smoother mayonnaise, use a blender to combine. Spread over the base.
3. Layer over the Asian cucumber salad.
4. Add the bean burger.
5. Add the Teriyaki sauce.
6. Layer over the picked red onion and finely sliced spring onions.
7. Top with the bun lid.