Vegan Hawaiian Sweet Potato Burger
Hello & Happy Monday!!
I’ve been so excited to share this recipe as I had never seen a vegan version produced and the concept is a staple in the world traditional American food.
Also, I’ve yet to explore making a burger with sweet potatoes! I find that they give a distinct color that unless cooked with a marinade, doesn’t look like a traditional burger, simultanetouly they have a hint of sweetness, which may not be desirable.
When creating a Hawaiian burger however, the profile is sweet, so I thought.. Boom, there you go!
What I love about this recipe is simply.. Everything!
You have multiple textures, sweet, savory, spicy, and aesthetically the colors are varied and bright! What I also enjoy about this recipe is that the flavors blend seamlessly together, its filling, and can impress even the non vegans!
If you’re looking for a vegan burger concept that’s going to sweep people right off their feet..
This vegan Hawaiian Burger with Jalapeño Slaw is everything you need!
Why this recipe rocks:
Great for entertaining
Sauce can be made in bulk for use with a variety of dishes
Affordable (minus the vegan egg, but I can’t recommend this product more, game changer!)
Yields 4 burgers
30 minPrep Time
20 minCook Time
50 minTotal Time
- 1 Tablespoon cornstarch
- ½ cup cold water
- ½ cup Tamari
- 1 tbsp siracha
- 1 cup pineapple juice
- ¼ cup Better Body Foods coconut sugar
- 1 1/2 teaspoon fresh grated ginger, very fine
- 2 small garlic cloves, finely minced
- 1 tsp red pepper flakes
- 4-8 pineapple rings
- 4 hamburger buns
- 1 can chickpeas
- 2 small sweet potatoes (mashed)
- 1 cup oats (processed to dust)
- 2 tbsp Follow Your Heart vegan egg (mix w/ 1/2 cup almond milk) - alternative, make flax egg
- 1 cup Panko
- ½ cup chopped scallions
- 1 tsp sea salt
- 1 jalapeno pepper, thinly sliced
- 3 cups shredded white cabbage
- 3 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup vegan mayonnaise
- 1/2 squeeze of lime
- 1/2 tsp sea salt
- 1 medium red onion
- 2 avocado
- For the sauce: Combine the cornstarch in cold water and dissolve. Set aside to thicken.
- In a small saucepan, mix tamari, pineapple juice, coconut sugar, siracha, red pepper, grated ginger and garlic over medium heat. Bring to a boil and simmer until sauce reduces, about 15 to 20 minutes.
- Add cornstarch and water mixture, simmer until thick, about 5 minutes. Remove from heat and set aside to cool.
- For the burgers: Pulse the oats in food processor until a fine dust. Combine in a large bowl with all the ingredients including the already mashed sweet potatoes. As you combine mash all the chickpeas, but leave a handful for visual appearance.
- Cook the patties in a large pan on med/high heat with 1/3 cup of the sauce added. Coat evenly and cook each for 5-7 minutes until cooked all the way through. Add drizzle of olive oil to prevent sticking. (the more you cook the better) Add the pineapple rings to the pan as you cook and coat them in the sauce. Cook 3-5 minutes.
- Coleslaw: Throw everything together and combine.
- Assemble: Top the burgers with jalapeño cole slaw and avocado! Top with additional sauce if desired!
The teriyaki sauce can be made several days in advance and refrigerated. Just reheat before spooning onto the burgers. Use fresh pineapple if you can, but canned may be substituted.