What is Huli?
The word Huli means ‘to turn’ in Hawaiian. The original dish consisted of chicken cooked on a grill using a homemade spit. And each time the spit was turned to baste the other side people would shout “HULI”.
Well, we aren’t going to be grilling and basting any chickens today. (or ever!)
Instead, we are going to 'baste and grill' our vegan burgers.
Start by cooking the burger patties. Grill them on the spot until both sides are cooked. Add the sauce then 'Huli' (turn) the patty to coat the other side.
The patties can also be precooked so they're ready-to-go in the fridge. Bean-based burger patties (including the recipe below) hold together better when they are precooked. This will also make them super quick and easy to heat up on the grill!
Pick your vegan burger patty
For this recipe, you can go with any vegan patty you'd like. I’ve included a vegan chickpea burger recipe that’s super easy to whip up. Pulse the ingredients in a food processor then shape and cook the patties.
Or go with this classic black bean burger. It's a “no crumble” recipe and great for grilling.
However, you can always go with your favorite store-bought patty as well.
Whatever patty you choose, the Huli-Huli sauce is going to make it the best burger ever!
The sauce is boss
The Huli-Huli sauce takes any vegan burger to the next level. This sweet Hawaiian-style sauce is made using simple ingredients such as pineapple juice, ketchup, tamari, and coconut sugar.
And for an extra island-y taste the burgers are topped with grilled pineapple. I usually use canned pineapple rings for this recipe. It's convenient, easy and yields enough juice for the sauce plus rings for grilling!
But feel free to use fresh golden-ripe pineapple if they’re available.
Enjoy a grilled Huli-Huli vegan burger at your next…
- summer BBQ
- family gathering
- pool party
- beach party
Or just make them because they are delicious!
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Grilled Huli-Huli Vegan Burger
An excellent vegan burger for outdoor summer BBQ's. Use the included easy chickpea patty recipe or your favorite meatless burger patty. This island-style vegan burger comes together with grilled pineapple rings and a sweet Huli-Huli sauce.
- 8 chickpea patties* (or vegan burger patty of choice)
- 1 can of pineapple rings in 100% juice
- ¾ cup pineapple juice from the can of rings
- ⅓ cup organic tamari
- ⅓ cup coconut sugar*
- 2 Tablespoons ketchup*
- 1 Tablespoon plus 1 teaspoon cornstarch
- ½ teaspoon garlic powder
Chickpea Burger Patties
- 3 cups cooked chickpeas, or 2 (15oz) cans
- ½ cup walnuts
- ½ cup corn, rounded
- ½ cup rolled oats
- ¼ cup onion, diced (use a ring or 2 from the "topping" onion)
- 1 and ½ Tablespoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon Himalayan pink salt, or to taste*
- 8 burger buns
- Red onion
- Grilled pineapple rings
- In a saucepan, whisk the ingredients together until the cornstarch is fully mixed in.
- Now, bring to a simmer over medium heat. Adjust the heat to keep the sauce at a simmer.
- Whisk the sauce until it thickens to a glaze consistency. (If it becomes too thick whisk in a bit more pineapple juice.)
- Taste and adjust flavors. If your pineapple is on the sour side you may need to add more sweetener. You can go with more coconut sugar or switch it up and use maple syrup.
chickpea burger patties
- Pulse walnuts, corn and oats in a food processor until roughly chopped.
- Add the remaining ingredients and pulse again until everything is combined. (Don’t over blend. We don’t want to make patty paste.)
- Divide the mix into 8 balls. Flatten and shape each patty to desired size and thickness for your buns.
- In a large non-stick skillet, cook the patties over medium-high heat for 5-8 minutes per side. (add oil to your pan if you’re not using a non-stick)
- Store in the fridge for up to 5 days.
- To freeze, place parchment paper between the patties. Store in an air tight container or bag for up to 3 months in the freezer.
grilling & glazing the patties
- Heat the grill. When hot, spray with oil.
- Baste one side of the precooked patties. Place them on the grill with the un-basted side down. Grill for about 1-2 minutes, then flip and baste the top.
- Grill for another 1-2 minutes or to your liking.
- While the patties are cooking, grill the pineapple for about 3 minutes per side.
- Place the lettuce on the bottom bun. Top with the grilled burger patty, more sauce if desired, red onion slices and grilled pineapple rings.
Patties: You can use any burger patty you’d like. However, I suggest cooking the patties before adding the Huli-Huli sauce to keep it from burning.
Onion Tip: For the patties, use a ring or two from the "topping" onion.
Salt: I use slightly less than 1 teaspoon.
Sugar: If your pineapple juice isn't very sweet add more coconut sugar or maple syrup.
Ketchup: You can substitute the ketchup for BBQ sauce. Or use 1 Tablespoon ketchup and 1 Tablespoon BBQ sauce.
Nutrition Information:Yield: 8 burgers Serving Size: 1 burger
Amount Per Serving: Calories: 649Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 351mgCarbohydrates: 108gFiber: 21gSugar: 26gProtein: 29g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
These recipes look great. Although,the vegan diet that I'm trying to follow includes no grains,except buckwheat,I think.
But thanks for sharing. I have a medically incurable blood disorder called polycythemia vera. The man who recommends this diet says I can be cured naturally by eating the vegan,grain,sugar and alcohol free menu. I hope it works. The alternative that M.D. Anderson is giving is taking a chemo pill the rest of my life to suppress my bone marrow from overproducing. Not what I want.
Where you get your protein!
I'm sorry to hear about your condition Donald. I hope you can find some recipes that work for you!