Vegan Hawaiian Sweet Potato Burger
Hello & Happy Tuesday!!
In hopes to revamp all my older recipes to provide tutorials, one of the first that came to mind was this vegan Hawaiian Sweet Potato Burger!
I know what you’re thinking, pineapple on savory dishes the majority of the time is a miss. Hawaiian pizza is probably one of the most loathed pizza combos that exist today, but I’m telling you..
This Haiwianne Sweet Potato Burger is going to blow your mind.
In all honesty, although this burger was featured in a magazine, I have yet to recreate it since I developed it back in 2014! However, it was just like I remember, yet even better! This burger concept came to me, because nothing like it at the time existed. Today, there still isn’t one! lol
I love this recipe because the patty is comprised of sweet potatoes and chickpeas adding fiber and protein, the slaw adds texture and heat with jalapeños, the sauce is slightly spicy with a hint of sweet and can easily be used for a variety of dishes, it has aesthetic appeal, is non vegan approved, and just an all around game changer!
You may spend a little more time with this burger because you create your own sauce, but it’s a sauce you can use for everything, makes the burger, is easy, affordable, and a staple!
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!)
Eat Drink Shrink
Yields 4 burgers
30 minPrep Time
20 minCook Time
50 minTotal Time
- 1 Tbsp cornstarch
- ½ cup cold water
- ½ cup Tamari or soy
- 1-2 tbsp siracha
- 1 cup pineapple juice (juice from 1 can)
- 2 tbsp coconut sugar or brown sugar
- 2 teaspoons fresh grated ginger, very fine
- 2 small garlic cloves, finely minced
- 4-8 pineapple rings
- 1 tbs sesame oil
- 4 hamburger buns
- 1 can chickpeas (drained, rinsed)
- 3 small sweet potatoes (mashed)
- 1 cup oats (processed to dust)
- 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 (sliced)
- 2 avocados
- For the sauce: Combine the cornstarch in cold water and dissolve. Set aside to thicken.
- In a small saucepan, add the ginger and garlic with sesame oil, and cook for 2 minutes. Now add everything except the corn starch (tamari/soy, pineapple juice, coconut sugar/brown sugar, and siracha. Bring to a boil and then simmer until sauce reduces a little, 5-7 minutes. Now add the cornstarch and water mixture, simmer until thick, about 5-7 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 for 5-7 minutes with a little bit of oil. Then add about 1/3 cup of the sauce. Coat evenly and cook each for 5-7 minutes until cooked all the way through. Add additional oil if needed to prevent 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. Set aside to chill.
- Assemble: Top the burgers with jalapeño cole slaw, red onion, 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.