PREP: 15 MIN  |  COOK: 46 MIN  |  SERVES: 4

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Teriyaki Ginger Veggie Burger

Gluten-free and vegan, these Polynesian-inspired burgers are so delicious, they can be enjoyed not only by the diet-sensitive crowd, but by everyone! Make sure the buns are egg and dairy free for your vegan guests. Grilled pineapple, peppery arugula and our gingery teriyaki sauce shift this recipe into high gear.


  • 1 cup peeled and cubed sweet potato
  • 2 tablespoons olive oil, divided
  • 1 cup drained garbanzo beans
  • 2 cloves garlic, peeled
  • 1 cup cooked brown rice, slightly cooled cup chickpea flour (or other gluten free flour)
  • 1/4 cup The Ginger People® Teriyaki Sauce
  • 2 tablespoons cilantro leaves
  • 1 tablespoon The Ginger People® Minced Ginger
  • 1/2 teaspoon salt

for serving

  • 4 pineapple slices, grilled
  • 1 tablespoon olive oil
  • 1 cup arugula
  • Gluten-free hamburger buns



  1. Preheat oven to 400ºF and line baking sheet with parchment paper. Toss cubed sweet potatoes in 1 tablespoon olive oil and spread on baking sheet. Roast for 15 minutes.
  2. In the meantime, cook rice per package instructions.
  3. Rinse and thoroughly drain garbanzo beans and spread on baking sheet with sweet potatoes. Add garlic to sheet pan. Return to oven and bake for 15 minutes more, then cool for 10 minutes at room temperature.
  4. Heat 1 tablespoon olive oil over medium heat in a grill pan. Add pineapple slices and grill for 3-4 minutes on each side. Set aside.
  5. Combine cooked brown rice, flour, sweet potatoes, garbanzo beans, garlic, 2 tablespoons Teriyaki Sauce, cilantro, Minced Ginger and salt in a food processor. Pulse until mostly smooth.
  6. Form mixture into 4 patties. Heat remaining 1 tablespoon oil over medium heat in a nonstick pan for 1 minute. Add 4 patties and cook for 3-4 minutes on each side. Brush veggie burgers with remaining Teriyaki Sauce.
  7. Top burger bun bottoms with arugula. Place a burger on each bun and top with grilled pineapple. Brush with additional Teriyaki Sauce if desired. Add bun tops and serve right away.

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