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Prep Time

Prep Time

90 min

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Total Time

90 min

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Calories per serving

0

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Servings

10

Ingredients (19)
  • 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
Directions
  1. 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.
  2. Combine potato and beans in a large mixing bowl. Using a large fork, mash well. Fold in onion and continue mashing.
  3. Add tahini, vinegar, garlic powder, chipotle powder, salt, pepper, nutritional yeast, and chopped greens to potato mixture. Continue to mash well until thickened. 
  4. Increase oven heat to 400°F. Heat a skillet over high heat and add 1 tablespoon coconut oil.
  5. Form bean mixture into large patties and place in skillet. If using panko bread crumbs, roll patties in panko to coat well.
  6. 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.
  7. Place the skillet-cooked patties on a baking sheet and bake for 10-15 minutes, until cooked through.
  8. Cook pineapple slices until golden, about 3 minutes on each side. Set aside.
  9. Toast burger buns. Spread vegenaise on each bun, then top each with patty, lettuce, pineapple, tomato, and avocado. Serve warm.