I have never been to Hawaii, but man, I would love to go someday. It took a bit of research on authentic Hawaiian flavors, but I'll let you guys be the experts. These burgers are full of flavor, sweet and salty, and very satisfying without making you sluggish.
Pineapple’s healing compounds act as brushing mechanisms that help clean up and drive out sticky mucus & debris that can build up inside the liver. Pineapple helps to dissolve gallstones and is an excellent fruit to include in your diet to help cleanse and detox the entire body. It also provides your body with much-needed glucose to maintain proper bodily functions.
The inspiration for this recipe came from Marlena Luna from the blog, Where You Get Your Protein. I highly encourage you check her out for more delicious vegan recipes.
Note: this post contains an affiliate link in which I may earn a small commission at no additional cost to you, if used.
Ingredients:
Burger Patties:
2 - 14 oz. canned black beans, drained and rinsed
1 cup of oat flour
1 cup of rolled oats
2/3 cup of tomato sauce
1 tsp onion powder
1 tsp granulated garlic (or garlic powder)
1 tsp salt
1/2 tsp paprika
1/2 tsp smoked paprika
1 tbsp. coconut aminos
Huli Huli Sauce:
3/4 cup pineapple ginger juice
1/3 cup coconut aminos
2 tbsp. tomato sauce
1 tbsp. tapioca starch
1/2 tsp granulated garlic
1/3 cup coconut sugar
Burgers:
Fresh pineapple rings
Gluten-free bread or buns
Sliced pickled jalapenos
Sliced red onions
Lettuce
Ketchup
First, make the burger patties. In a large bowl (or food processor), smash the beans with the back of a fork until mostly broken up, leaving some chunks. To the beans, add the oat flour, rolled oats, tomato sauce, onion powder, garlic powder, salt, paprika, smoked paprika, and coconut aminos. Using a stiff spatula, stir until completely combined. Cover and set aside, or pop in the fridge to make for later.
Peel, core, and slice a fresh pineapple into rings and set them aside.
In a medium saucepan, combine pineapple ginger juice, coconut aminos, tomato sauce, tapioca starch, granulated garlic, and coconut sugar. Stir to combine and heat the saucepan over medium heat. Stir frequently as you bring the mixture to a simmer. Once simmering, continue to stir until you feel the mixture thicken up. Once the sauce is thick enough to coat the back of a spoon, turn off the heat.
Heat a large non-stick skillet or griddle pan over medium heat. Grab a tennis ball-sized chunk of the burger mixture and form into patties. Place in the skillet or griddle pan and cook for 3-5 minutes on each side. Work in batches, and transfer the patties to a cooling rack until you have used up the burger mixture.
Using a basting brush (or spoon), coat both sides of the pineapple rings in the huli huli sauce and place on the hot skillet. Cook each side for 2-4 minutes, and remove to the cooling rack while you finish the rest.
Assemble the burgers anyway you like it! I prefer organic ketchup on both buns, pineapple ring on top of the patty, a drizzle of huli huli sauce, with loads of sliced pickled jalapenos. There's something about pineapple and jalapenos that just gets me on the inside. Store leftovers separately in the fridge in an airtight container for up to a week!
How do you like your burgers?