Home Recipes Hawaiian-Style Veggie Burger (vegan)

Hawaiian-Style Veggie Burger (vegan)

Total Time: 60 mins.
Prep Time: 20 mins.
Cook Time: 40 mins.
Serves: 4


Hawaiian-Style Veggie Burger:
4 patties Yves Veggie Cuisine® The Good Veggie Burger, cooked
4 slices Spicy Grilled Pineapple (recipe follows)
1/4 cup (60 ml) Balsamic Red Onion Confit (recipe follows)
Tomato slices
Lettuce leaves
A few leaves fresh basil
4 panini breads, regular or whole wheat

Balsamic Red Onion Confit:
2 large red onion
3 tbsp (45 ml) Spectrum® Organic Canola Oil (or vegan margarine)
1 tbsp (15 ml) Spectrum® Organic Balsamic vinegar
Salt and pepper

Spicy Grilled Pineapple:
4 slices fresh pineapple
1 tbsp (15 ml) Spectrum® Olive Oil Extra Virgin Cold Pressed
Pinch of kosher salt
Small pinch of hot paprika (or mild curry powder), to taste

Star Product

The Good Veggie Burger


Hawaiian-Style Veggie Burger:

  1. Lower barbecue to medium and cook burger patties according to directions.
  2. To assemble burgers, spread a little confit over both top and bottom of panini breads.
  3. Add patty, grilled pineapple slice and a few whole basil leaves.
  4. Close burger buns and serve immediately, with a side of Terra Chips® Sweet Potato and homemade coleslaw, if desired.

Balsamic Red Onion Confit:

  1. Mince the onions. Heat oil in a large skillet or pot over low heat.
  2. Add in onion, salt and pepper.
  3. Cook 20 to 30 minutes, stirring from time to time, until onions are very soft, almost jam-like.
  4. Add in balsamic vinegar, increase heat to help evaporate and cook 1-2 minutes. Remove from heat and let cool, if desired.

This confit can be prepared ahead of time and chilled up to 5 days. 

Spicy Grilled Pineapple:

  1. Oil the grill and preheat the barbecue on High.
  2. If using a whole pineapple, peel, cut into medium slices and remove core.
  3. Baste slices with olive oil and season with salt and paprika or curry powder.
  4. Grill on barbecue, lid closed, 5 to 8 minutes until nicely charred (check a few times to avoid burning). Reserve.