Vegan Hawaiian Sweet Potato Burger

Posted by in 4th of July, Cooking, Lunch/Dinner, Sandwiches/Burgers, Super Bowl Sunday | 10 comments












Hello & Happy Tuesday!!







In hopes to revamp all my older recipes to provide tutorials, one of the first that came to mind was this vegan Hawaiian Sweet Potato Burger!


I know what you’re thinking, pineapple on savory dishes the majority of the time is a miss. Hawaiian pizza is probably one of the most loathed pizza combos that exist today, but I’m telling you.. 


This Haiwianne Sweet Potato Burger is going to blow your mind. 


In all honesty, although this burger was featured in a magazine, I have yet to recreate it since I developed it back in 2014! However, it was just like I remember, yet even better! This burger concept came to me, because nothing like it at the time existed. Today, there still isn’t one! lol




Vegan Hawaiian Burger





I love this recipe because the patty is comprised of sweet potatoes and chickpeas adding fiber and protein, the slaw adds texture and heat with jalapeños, the sauce is slightly spicy with a hint of sweet and can easily be used for a variety of dishes, it has aesthetic appeal, is non vegan approved, and just an all around game changer!




You may spend a little more time with this burger because you create your own sauce, but it’s a sauce you can use for everything, makes the burger, is easy, affordable, and a staple!



If you’re looking for a vegan burger concept that’s going to sweep people right off their feet.. 


This vegan Hawaiian Burger with Jalapeño Slaw is everything you need!









Why this recipe rocks: 







Nutrient Dense

Minimal ingredients

Great for entertaining

Sauce can be made in bulk for use with a variety of dishes

Affordable (minus the vegan egg, but I can’t recommend this product more, game changer!)















Vegan Hawaiian Burger



















Recipe Tutorial 





Yields 4 burgers

Vegan Hawaiian Sweet Potato burger

30 minPrep Time

20 minCook Time

50 minTotal Time

Save RecipeSave Recipe


    Teriyaki Sauce:
  • 1 Tbsp cornstarch
  • ½ cup cold water
  • ½ cup Tamari or soy
  • 1-2 tbsp siracha
  • 1 cup pineapple juice (juice from 1 can)
  • 2 tbsp coconut sugar or brown sugar
  • 2 teaspoons fresh grated ginger, very fine
  • 2 small garlic cloves, finely minced
  • 4-8 pineapple rings
  • 1 tbs sesame oil
  • Burger:
  • 4 hamburger buns
  • 1 can chickpeas (drained, rinsed)
  • 3 small sweet potatoes (mashed)
  • 1 cup oats (processed to dust)
  • 1 cup Panko
  • ½ cup chopped scallions
  • 1 tsp sea salt
  • Coleslaw:
  • 1 jalapeno pepper, thinly sliced
  • 3 cups shredded white cabbage
  • 3 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 cup vegan mayonnaise
  • 1/2 squeeze of lime
  • 1/2 tsp sea salt
  • Toppings:
  • 1 medium red onion (sliced)
  • 2 avocados


  1. For the sauce: Combine the cornstarch in cold water and dissolve. Set aside to thicken.
  2. In a small saucepan, add the ginger and garlic with sesame oil, and cook for 2 minutes. Now add everything except the corn starch (tamari/soy, pineapple juice, coconut sugar/brown sugar, and siracha. Bring to a boil and then simmer until sauce reduces a little, 5-7 minutes. Now add the cornstarch and water mixture, simmer until thick, about 5-7 minutes. Remove from heat and set aside to cool.
  3. For the burgers: Pulse the oats in food processor until a fine dust. Combine in a large bowl with all the ingredients including the already mashed sweet potatoes. As you combine mash all the chickpeas, but leave a handful for visual appearance.
  4. Cook the patties in a large pan on med/high heat for 5-7 minutes with a little bit of oil. Then add about 1/3 cup of the sauce. Coat evenly and cook each for 5-7 minutes until cooked all the way through. Add additional oil if needed to prevent prevent sticking. (the more you cook the better) Add the pineapple rings to the pan as you cook and coat them in the sauce. Cook 3-5 minutes.
  5. Coleslaw: Throw everything together and combine. Set aside to chill.
  6. Assemble: Top the burgers with jalapeño cole slaw, red onion, and avocado! Top with additional sauce if desired!


The teriyaki sauce can be made several days in advance and refrigerated. Just reheat before spooning onto the burgers. Use fresh pineapple if you can, but canned may be substituted.













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  1. I had to come here for this! This burger looks incredible! The sweet potato sounds like the perfect addtion. YUM!
    • Awe, yay! I'm going to try your crab cakes! Look phenomenal!
      • Oh my goodness, this burger is insane! It is seriously topping my list of best veggie burgers ever. The sweet potato made the patties hold together really well. I am betting these would hold up on the grill. Thank you for this recipe! I cant wait to try your greek burger.
  2. Do you boil or cook the sweat potatoes before hand I noticed they looked mashed up when you out them in the bowl but don't give any instructions on the sweat potatoes part?
    • Hi Shartori! I just simply boiled and mashed these. I'll clarify that within the recipe!
    • Hi Shatori! I boiled my potatoes for this recipe.
  3. Hi, this looks delicious! I have a jar of chickpeas, is 400 g, how much should I use? Thank you!!
    • Hi Alejandra! I would say 1 1/2 cups of chickpeas equals the smaller can. Let me know how they turn out!
  4. Hi- seeing something about sesame oil in the instructions with no mention of it in the ingredients. Could you please elaborate? Thanks!
    • Hi Meghan! Great question! The sesame oil is to simply cook the garlic and ginger. You would use a standard 1tbs or if you don't have sesame oil you can sub for another. Let me know how your burgers turn out!

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