Recipe Polynesian Veggie Burger

August 02, 2017

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Silver Hills Bakery

Add a little island flair to your next barbecue with the sensational flavours of our Polynesian Veggie Burger. Top chickpea-sweet potato patties with fresh grilled pineapple then serve on our delicious Sprouted Whole Grain Burger Buns. (Don’t have fresh pineapple? Use canned pineapple rings from the back of your pantry instead!). A few pulses of the food processor makes preparation quick work before baking—but your family will never guess! They’ll be too busy enjoying the pineappley perfection of a juicy Polynesian Veggie Burger.

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Recipe Details

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For the Sweet Potato and Chickpea Veggie Burger Patties:

  • 1 can (398 ml / 14 fl oz) chickpeas , drained and rinsed
  • 2 small sweet potatoes , peeled, cubed, and cooked through
  • cup oat flour (or pulse rolled oats in processor until finely ground)
  • 1 Tbsp ground flax
  • 2 ½ Tbsp warm water
  • ½ cup green onions , chopped
  • to taste salt and pepper
  • cup teriyaki sauce

To serve:

  • 4 Silver Hills Sprouted Bakery Organic Sesame Hamburger Buns (or Silver Hills Bakery plain Sprouted Hamburger Buns)
  • 4 leaves bibb lettuce (or other tender green lettuce)
  • 4 slices fresh pineapple , cored and grilled
  • 1 avocado , thinly sliced
  • ¼ red onion , thinly sliced into rounds
  • to taste vegan mayonnaise


For the Sweet Potato and Chickpea Veggie Burger Patties:

  1. Preheat oven to 350°F. In a small bowl, mix flax meal and warm water then let sit for 10 minutes. Meanwhile, place chickpeas and cooled sweet potatoes in the bowl of a food processor. Pulse until coarsely chopped.
  2. Transfer to a large mixing bowl and add remaining ingredients. Mix well and form into 4 patties. Place on rimmed baking sheet fitted with parchment paper. Bake for 15 minutes, flip, and bake 7 to 10 minutes more, until nicely browned and heated through. Baste with teriyaki sauce.

To serve:

  1. To serve, toast buns, spread with vegan mayonnaise, and layer with lettuce, patties, grilled pineapple slices, avocado, and red onion. Add more teriyaki sauce if desired before topping with remaining bun half.

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