Updated: Jun 4
There is a reason that we all love that sweet potato goodness; they are arguably one of the most nourishing vegetables out there. They are delicious, filling, and packed with enough energy to keep you going up throughout the day. These burgers are no exception.
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!
I had made another vegan burger version a few months ago and completely fell in love with it. I looked up some more vegan burger recipes, and there were so many mouth-watering, but I fell in love with the sweet potato. However, a lot of them included beans as a binding agent, and since beans turn me into a balloon, I wanted to leave them out this time.
However, as I was creating the recipe, I noticed that they were quite mushy making it difficult to bite into. I have used agar before as a binding agent for many of my baking recipes, so I thought it could potentially work well in a burger. They turn out fantastic! Even my meat-eating boyfriend was obsessed with them. It gave them just enough stiffness needed to make them easy to bite into without making a mess on your plate. You can still make it without the agar, but I would highly recommend it since it makes them a lot more “meatier.”
1 cup Baked Sweet Potato, peeled and cubed (1 medium sweet potato)
2 cups Cooked Brown Rice
1/2 cup Walnuts, finely chopped
1 tsp Agar
¼ cup GF Panko
1 tbsp GF teriyaki
TERIYAKI SAUCE INGREDIENTS:
1/2 cup reserved pineapple juice
1/2 cup Gluten-free teriyaki
2 tsp rice vinegar
1 tsp brown sugar
1 tsp garlic, grated (about 1-2 cloves)
2 tsp fresh ginger, grated
1 Tbsp cornstarch
1 Tbsp water
1 tsp GF teriyaki sauce
1 Tbsp lime juice
1 tsp Sriracha sauce
½ cup vegan mayo
Shredded purple cabbage
Teriyaki sriracha-lime mayo
1. Preheat your oven to 350F.
2. In a small saucepan over medium heat, combine the reserved pineapple juice, Teriyaki sauce, rice vinegar, brown sugar, garlic, and ginger.
3. On the side, create a slurry with cornstarch by adding 1 tbsp of water and whisk until your slurry is homogenous.
4. 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.
5. Add sweet potato, green onion, and teriyaki into the blender until smooth.
6. 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.
7. 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.
8. While your burgers are baking, prepare you sriracha-lime mayo by mixing all the ingredients.
9. Serve on your fav GF buns (I like Udi's). Top with shredded cabbage, pineapple slice and sriracha-lime mayo.