Grilled Vegan Hawaiian Burger
This vegan Hawaiian burger is topped with grilled pineapple rings and a sweet island-style Huli-Huli sauce. It's the perfect vegan burger for outdoor summer BBQs.
Servings: 8 burgers
Ingredients
Burgers
- 8 chickpea patties or vegan burger patty of choice (see notes)
- 1 can of pineapple rings
Huli-Huli sauce
- 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 (Tip: use a ring or 2 from the "topping" onion)
- 1 ½ Tablespoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon Himalayan pink salt or to taste*
for serving
- 8 burger buns
- Lettuce
- Red onion
- Grilled pineapple rings
Instructions
Huli-Huli sauce
- 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 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 the size and thickness of 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 in the freezer for up to 3 months.
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 cook, grill the pineapple for about 3 minutes per side.
To Serve
- Place the lettuce on the bottom bun. Top with the grilled burger patty, more sauce if desired, red onion slices and grilled pineapple rings.
Notes
Patties: You can use the included chickpea patties, my black bean patties, or any burger patties you’d like. However, I suggest cooking the patties before adding the Huli-Huli sauce to keep it from burning.
Sugar: If your pineapple juice isn't very sweet add more coconut sugar or maple syrup to the sauce.
Ketchup: You can substitute the ketchup for BBQ sauce. Or use 1 Tablespoon of ketchup and 1 Tablespoon of BBQ sauce.
Nutrition
Serving: 1burger | Calories: 649kcal | Carbohydrates: 108g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 351mg | Fiber: 21g | Sugar: 26g
