For the Wasabi Aioli:
Makes 8 burgers
Teriyaki sauce is sweet and tangy, and I just love it. As previously mentioned, I could also eat wasabi by the spoonful, so I took the opportunity to put it on this burger and it adds some heat to balance out the sweet. Asian food and Asian fusion foods are some of my favorites, so I think this burger is truly delightful and you should make it right now.
My favorite base to use for burgers is black beans. They hold up nicely and I like the coloring, I think they look a little more like the "real thing." While black beans certainly have a distinct flavor and are typically seen in Mexican and Spanish dishes, they adapt very nicely to the teriyaki sauce in this burger. I also added in grated carrots, scallions, and pineapple slices to complete the sweet/tangy flavors. I don't usually put any grains in my burgers, other than the occasional quinoa. In my opinion, it's just an overload since you already have grains in the buns. It changes the texture a lot, they aren't very firm or chewy. Instead, they are soft, but they're full of protein and they have a great flavor. I use the added vegetables to add some texture, but if you prefer your veggie burgers to have a chewy texture, you can add in 1/4-1/2 cup of rice, steel cut oats, or quinoa. I am also more partial to beans rather than faux meats such as seitan, tofu, or tempeh because beans are a whole food and not so processed.
As weird as it sounds coming from a vegan, I really enjoy burgers. They're easy to make, easy to get creative with, and usually one of the easiest menus items to veganize at a restaurant, given they have a vegan patty substitute. Actually, it's almost always the first section on the menu I check when dining out. You wouldn't expect that a meal based around a mound of ground beef would be so easy to veganize, but it is. You probably also wouldn't expect someone who has never even had a "real" burger to always check that section first, so.. Not only are they very easy to veganize when dining out, but they're also an easy meal to put together at home. If you use canned beans, it's even faster, but I tend to use dry. I just put them in my crock pot in the morning and they're ready by the time I want to start cooking. Other than that time, veggie burgers are quick to cook and quick to put together.
Now about this aioli.. I know it's not an aioli because it obviously does not contain egg, but I don't know what else to call it. Delicious-wasabi-sauce is the only other thing I could thing of, but aioli sounds fancy, so we're sticking with it. I've tried countless times to create faux-mayo from scratch and I just haven't found the right combination. I had some avocado and figured since wasabi is green, it won't look too crazy to use avocado as the fatty base of my fake mayo. Not only is it a lovely shade of green, but it tasted amazing. Use as much wasabi as you like, I recommend a ton but to each their own, and a bit of soy sauce. It's so yummy and is the perfect sauce to accompany this burger.
Teriyaki Black Bean Burgers with Wasabi Aioli
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.