Tasty Teriyaki Veggie Burger

These easy vegan and gluten-free veggie burgers are bursting with flavor: the sweet potato and teriyaki patties are topped with spicy mayo & sprouts.

Tasty Teriyaki Vegan Gluten-Free Veggie Burgers | A Couple Cooks

This post was created in partnership with Bob’s Red Mill. All opinions are our own.

Life is full of unexpected twist and turns, and if you’ve been around long enough, you’ll know it doesn’t always go as planned. Your friend bags on you for coffee. Your flight is cancelled. Your job is downsized. You don’t get in to your dream school. You were supposed to be married by now. You weren’t supposed to be divorced by now. You’re unexpectedly diagnosed with a disease, or living with un-diagnosed pain. Our minds may stray to the negative scenarios first, but there are positives too of course. And sometimes they sneak up on us. You find a person you want to spend your life with. You find joy in a long-lost creative outlet. You give birth to a baby, or adopt a baby. A broken relationship if your life is healed. You come to peace with a past trauma. Keep reading for how this relates to this gluten-free veggie burgers recipe.

Tasty Teriyaki Veggie Burger | A Couple Cooks

Expecting the unexpected

Such a crazy roller coaster, this life. Creating recipes and taking photographs of food is the last thing I thought I’d be doing with mine. Collaborating creatively with my husband, starting a podcast — all fairly unexpected. And the food? I never dreamed I would have a passion for healthy eating and down foods like vegan gluten-free veggie burgers with gusto. I’d imagine many of you reading may have similar thoughts about where your road has taken you? We’d love to hear – let us know in the comments below.

Tasty Teriyaki Vegan Gluten-Free Veggie Burgers | A Couple Cooks

How to make gluten-free veggie burgers

Speaking of vegan gluten-free veggie burgers, have we got a recipe for you. We’ve developed it especially for our friends at Bob’s Red Mill using their gluten-free oats product and it is one of my favorites to date. The key to vegan gluten-free veggie burgers is to use some sort of glue-like substance that avoids the eggs or bread crumbs used in many typical veggie burgers. Here we’ve used sweet potato, a fantastic glue-like substance, along with oats for some texture. And for flavor, we took some cues from a recent visit to a fantastic Japanese restaurant in Santa Fe. We’ve used soy sauce and mirin to simulate a teriyaki flavor in the burger, and a few sauteed shiitake mushrooms are the perfect topping. Along with some sriracha mayo, it makes a killer combination.

If you’re gluten-free, feel free to serve on a gluten-free English muffin, and if you’re vegan, use vegan mayo. and if you’re like us and just love to experiment with many diets but aren’t a stickler in any category, use the traditional versions!

These veggie burgers are baked (probably not grillable, sadly) and take about 1 hour to prepare, but to us the effort was worth it. We made them on the weekend when we had a bit more time and they made great leftovers. Feel free to double the recipe and freeze leftovers for quick meals as well. Let us know if you try them out–as well as whether you have any life twists and turns to share.

Tasty Teriyaki Vegan Gluten-Free Veggie Burgers | A Couple Cooks


Tasty Teriyaki Veggie Burger

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American


These easy vegan and gluten-free veggie burgers are bursting with flavor: the sweet potato and teriyaki patties are topped with spicy mayo & sprouts.


  • 1 small sweet potato (½ pound)
  • 3/4 cup Bob’s Red Mill gluten-free old fashioned rolled oats
  • 2 green onions
  • 15-ounce can red kidney beans
  • ½ cup sunflower seeds (shelled)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons mirin
  • 4 shiitake mushrooms
  • ¼ cup mayonnaise (vegan if desired)
  • 2 teaspoons sriracha (or less to taste)
  • 4 English muffins (gluten-free if desired, or omit)
  • Alfalfa sprouts, for serving
  • Homemade Teriyaki Sauce, if desired*


  1. Preheat oven to 375°F.
  2. Wash the sweet potato and prick it with a fork. Microwave until cooked through, about 8 minutes, turning halfway through. Slice open and allow to cool until the steam dissipates and it is cool to the touch.
  3. Place oats on cutting board and roughly chop with a knife to obtain a mixed texture. Thinly slice green onions. Drain and rinse the beans.
  4. In a bowl, combine onions, oats, beans, sunflower seeds, kosher salt, garlic powder, paprika, soy sauce and mirin. Mix with your hands and lightly mash the beans with your fingers. Add ½ cup sweet potato and mix to combine.
  5. Line a baking sheet with parchment paper. Form into 4 patties and place on the baking sheet. Bake 20 minutes on one side, then flip and bake 20 minutes on the other side. Cool slightly before serving.
  6. Remove the stems and slice 4 shiitake mushroom caps. In a small skillet, add a splash of olive oil, mirin, and soy sauce, then saute the mushrooms until soft, about 1 minute.
  7. Mix ¼ cup mayonnaise with 2 teaspoons sriracha.
  8. To serve, place the burgers on toasted English muffins and top with mushrooms, spicy mayo, and alfalfa sprouts.


*For a more intense flavor, brush the burgers with our Homemade Teriyaki Sauce.

Tasty Teriyaki Veggie Burger | A Couple Cooks

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Puja Darshan
    April 11, 2016 at 10:31 am

    Oh my Gosh!!! This is something for me, I am crazy about BURGER. If I have to choose something to eat from outside than burger is something I always choose.
    Today your recipe inspired me to make burger at home and enjoy this delicious recipe whenever I want.

  • Reply
    Maikki | Maikin mokomin
    April 11, 2016 at 10:45 am

    I guess great minds thin alike: I posted recipe for teriyaki sushi burgers to my blog yesterday :)
    Your burgers look truly drool worthy :)

  • Reply
    Alexa [fooduzzi.com]
    April 11, 2016 at 1:06 pm

    SO much love for this! I’m always looking for a great veggie burger recipe – pinning this to make ASAP!

  • Reply
    April 11, 2016 at 2:25 pm

    Love the texture of these burger patties! They sound amazing!

  • Reply
    Fernando @ Eating With Your Hands
    April 11, 2016 at 4:13 pm

    It is indeed a crazy ride, this life! Me myself have not gotten very far in this food blog universe as I just got started, but I definitely did not imagine even starting one a couple of years ago. But what I’ve learned in general is that one should never think we’re here to just do one thing. Life has a lot of different opportunities in store if you let it. I’m sounding like a cliche machine right now, but clichees are the truest!

    Loving the burger, that would seriously be something that would fit the recipes on my blog.

  • Reply
    April 11, 2016 at 8:01 pm

    You always leave the most positive, beautiful messages that pick up my day. And I’m IN LOVE with these photos – the lighting and backdrop are SPOT ON!!!
    Going to make these with Andrew after the neuro exam weekend now. Thanks for being my fav inspiration <3

  • Reply
    April 11, 2016 at 9:03 pm

    These sound delicious! I’m trying to cut down on the meat that we take in. But also, my husband just bought a new grill and wants to make “burger sunday” a thing in our house. So I miiiiight have to bring up the idea of a veggie burger to meet in the middle??
    I see that these are baked, though. I imagine they might fall apart on the grill.

    • Reply
      April 11, 2016 at 9:31 pm

      I love that! If you prebaked them, you could definitely warm them up on the grill… it’d at least impart a little charred flavor :)

  • Reply
    December 26, 2016 at 7:15 pm

    I just made these tonight and they are so good. Definitely quite filling with all of that wonderful fiber.

    • Reply
      December 28, 2016 at 4:37 pm

      So glad you enjoyed these — thanks for making them!

  • Reply
    January 7, 2017 at 12:19 pm

    I got your calendar last year and spent 2016 making a ton of your recipes. The butternut squash mac and cheese, cashew lettuce wraps, and the nut loaf are our favorites!

    I made these burgers after the new year (calendar ran out) and my family loved them! Any advice on fixing them in advance and freezing them (cooked or uncooked)? Thanks!

    • Reply
      January 7, 2017 at 1:09 pm

      Oh SO fun! Thank you so much for writing – we love hearing from people who have the calendar! We do have a calendar for 2017 if you are interested (since you mentioned it running out)! It has some repeats from 2016 but new ones as well. Thanks for letting us know your favorites — it is always wonderful to hear what people gravitate towards!

      SO glad you loved the burgers! I have never made them and frozen them, but I’d go ahead and cook them before freezing. I think they’d work if you freeze and then let defrost in the refrigerator — then I’d heat them in a 350 or 375 oven prior to serving. The texture might be slightly different, but I think they’d still be good! Let us know if you try it!

  • Reply
    Jessica Flory
    August 3, 2018 at 7:57 pm

    These were delicious!! I doubled it so we have some for the freezer. Everyone loved them, especially my four year old!

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