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Vegan Chinese Take out Burgers

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“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,”

Ingredients Nutrition


  1. Mix all the glaze ingredients, except cornstarch slurry, in a sauce pan and bring to a boil, stirring occasionally.
  2. After 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.
  3. For 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.
  4. To 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.
  5. Coat 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.
  6. Remove from oil and dip into glaze to generously coat it on both sides.
  7. Serve on a bun or on a bed of greens. Enjoy!

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