Vegan Chili Pineapple Sweet Potato Burgers
A delicious and zesty vegan burger.
Calories per serving
- 1 medium sweet potato
- 1 can (15.8 oz.) white beans, drained and rinsed
- 1/2 cup white onion, chopped
- 2 to 3 tablespoons tahini
- 3/4 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon chipotle chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup nutritional yeast or any flour
- 1/2 to 1 cup finely chopped kale, spinach, or parsley
- 1 cup panko bread crumbs, optional
- 3 tablespoons coconut oil, divided
- 1 can (20 oz.) DOLE® Pineapple Slices, drained
- 6 whole grain hamburger buns
- 6 tablespoons Vegenaise
- 6 lettuce leaves
- 1 avocado, peeled, pitted, sliced
- 1 tomato, sliced
- Preheat oven to 350°F. Scrub potato and pierce in several places with a sharp knife. Bake sweet potato for 40-60 minutes or until tender. Allow to cool and peel off skin.
- Combine potato and beans in a large mixing bowl. Using a large fork, mash well. Fold in onion and continue mashing.
- Add tahini, vinegar, garlic powder, chipotle powder, salt, pepper, nutritional yeast, and chopped greens to potato mixture. Continue to mash well until thickened.
- Increase oven heat to 400°F. Heat a skillet over high heat and add 1 tablespoon coconut oil.
- Form bean mixture into large patties and place in skillet. If using panko bread crumbs, roll patties in panko to coat well.
- Cook 1-3 minutes on each side, until golden brown. Add more coconut oil to pan and repeat with all the mixture to yield 6 large patties or 10 small patties.
- Place the skillet-cooked patties on a baking sheet and bake for 10-15 minutes, until cooked through.
- Cook pineapple slices until golden, about 3 minutes on each side. Set aside.
- Toast burger buns. Spread vegenaise on each bun, then top each with patty, lettuce, pineapple, tomato, and avocado. Serve warm.