Serves a Crowd
Vegan Sweet Potato Maui Burgers
- Prep time 10 minutes
- Cook time 30 minutes
- Serves 4
Author Notes
Lately, I have been a little obsessed with the fresh-tasting sweet Hawaiian flavours. With summer quickly creeping up our way, it is just so natural to crave fresher flavours, which is why I wanted to make these yummy Maui burgers. The sweet pineapple combined with the salty teriyaki is quite typical of Hawaiian flavours are oh so yummy! They are delicious, filling, and packed with enough energy to keep you going up throughout the day. These burgers are no exception. —Happy as a Yam
What You'll Need
Ingredients
- Burger ingredients
-
1 cup
Baked Sweet Potato, peeled and cubed (1 medium sweet potato)
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2 cups
Cooked Brown Rice
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1/2 cup
Walnuts, finely chopped
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1
Green Onion
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1 teaspoon
Agar
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1/4 cup
GF Panko
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1 teaspoon
GF teriyaki
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4
Sliced Canned Pineapple (save juice)
- Sauce Ingredients
-
1/2 cup
Gluten-free teriyaki
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1/2 cup
Reserved Pineapple juice from can
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2 teaspoons
Rice Vinegar
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1 teaspoon
Brown Sugar
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1 teaspoon
Garlic, grated (about 1-2 cloves)
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1 tablespoon
Fresh ginger, grated
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1 tablespoon
Cornstarch
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1 tablespoon
Water
-
1 teaspoon
GF teriyaki sauce
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1 tablespoon
Lime juice
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1 teaspoon
Sriracha sauce
-
1/2 cup
Vegan Mayo
Directions
- Preheat your oven to 350F.
- In a small saucepan over medium heat, combine the reserved pineapple juice, 1/2 cup teriyaki sauce, rice vinegar, brown sugar, garlic, and ginger.
- On the side, create a slurry with cornstarch by adding 1 tbsp of water and whisk until your slurry is homogenous.
- When it begins to boil, reduce the heat to a slow simmer stirring constantly. Add the slurry and continue to simmer till the sauce has thickened.
- Add from the burger ingredients sweet potato, green onion, and teriyaki into the blender until smooth.
- Pour mixture into a large mixing bowl and add the rice, walnuts, agar, panko, and stir until combined. Let sit and put in the fridge for about 15 minutes.
- Shape your burgers patties into 4in round patties by 1 1/2 in thick on a cookie sheet lined with parchment paper. Then brush on your teriyaki sauce on the top. Bake for 15 minutes, then flip over your burger and brush on some more of the teriyaki sauce and continue baking for another 15 minutes.
- While your burgers are baking, prepare you sriracha-lime mayo by mixing 1 tsp of teriyaki, lime, mayo, and sriracha.
- Serve on your fav GF buns (I like Udi's). Top with shredded cabbage, pineapple slice and sriracha-lime mayo. Enjoy!
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