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 Silver Hills Bakery's delicious Sesame Sprouted Whole Grain Burger Buns. (Don’t have fresh pineapple? Use canned pineapple rings from the back of your pantry instead!).
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Kid-friendly, Veggie Burgers
Season Summer
Servings 4burgers
Author Silver Hills Bakery
Ingredients
For the Sweet Potato and Chickpea Veggie Burger Patties:
1can (398 ml / 14 fl oz) chickpeas, drained and rinsed
2small sweet potatoes, peeled, cubed, and cooked through
⅓cupoat flour(or pulse rolled oats in processor until finely ground)
4leavesbibb lettuce(or other tender green lettuce)
4slicesfresh pineapple, cored and grilled
1avocado, thinly sliced
¼red onion, thinly sliced into rounds
to tastevegan mayonnaise
Instructions
For the Sweet Potato and Chickpea Veggie Burger Patties:
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.
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:
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.