Serve with any of the traditional take-out sides. Chow mein, sweet and sour tofu, won tons, etc. The sauce is great and the burgers are too! Oh my goodness, when I saw the photo I knew I had to make it. Adapted from Joni Marie Newman. You can see step by step directions on Joni's blog, justthefood.com.
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Units: US | Metric
- 1 1/2 cups water
- 2 tablespoons orange juice
- 1/4 cup lemon juice
- 1/3 cup rice vinegar (in a pinch you can sub 2 tbsp apple cider vinegar)
- 2 1/2 tablespoons soy sauce
- 1 tablespoon grated orange zest or 1 teaspoon orange extract
- 1 cup tightly packed brown sugar
- 1/2 teaspoon freshly minced gingerroot (or 1/4 tsp powdered)
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- 3 tablespoons cornstarch, mixed with 2 tbsp water to create a slurry
- 2 cups cooked brown rice (you can use white or any rice you want to)
- 8 ounces plain soy tempeh, crumbled finely (you could sub cooked chickpeas-mashed)
- 1 tablespoon green onion, chopped fine (optional)
- 1/2 cup chickpea flour (you can use all purpose flour here, but the flavor of the chickpea flour is really good)
- 1 tablespoon orange zest or 1 teaspoon orange extract
- 1Mix all the glaze ingredients, except cornstarch slurry, in a sauce pan and bring to a boil, stirring occasionally.
- 2After it comes to a boil, reduce to a simmer and slowly add in the cornstarch mixture and continue to stir as it thickens. Lower heat to keep warm. You will need the glaze at the end.
- 3For the patties, mix together all ingredients, with your hands. Squeeze and knead and press it all together until it becomes very sticky. Form into patties.
- 4To make the coating, mix together the flour and milk in a bowl. Set up in a row -- Patties, batter, breadcrumbs, frying pan with oil heated and ready.
- 5Coat each patty with the flour and milk mixture and then coat with bread crumbs. Place in the frying pan and fry until golden and crispy on each side.
- 6Remove from oil and dip into glaze to generously coat it on both sides.
- 7Serve on a bun or on a bed of greens. Enjoy!
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Nutritional Facts for Vegan Chinese Take out Burgers
Serving Size: 1 (368 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 497.4
- Calories from Fat 75
- Total Fat 8.3 g
- Saturated Fat 1.9 g
- Cholesterol 3.4 mg
- Sodium 552.5 mg
- Total Carbohydrate 90.1 g
- Dietary Fiber 4.8 g
- Sugars 46.6 g
- Protein 18.3 g