Hawaiian Style Burger

Hawaiian Style Burger

Makes 6 large vegan burger patties

6 oz cremini mushrooms

½ C walnuts, whole

1 white onion

1 C short brown rice by Lundberg

¾ C almond flour by Bob’s Red Mill

2 Tbsp all-purpose flour

½ Tbsp vegetable oil

Spices and flavoring

1 Tbsp Worchester sauce by Robbies

2 tsp salt

1 Tbsp nutritional yeast

1 tsp garlic powder

1 tsp cumin

¼ tsp black pepper


Vegenaise by Follow Your Heart

Green leaf lettuce

Purple sauerkraut by Wildbrine

Fresh pineapple, sliced, grilled

Alfalfa sprouts

Burger Bun

Brioche Burger buns by Bakerly, throw on the grill for a few minutes


  • Wash the cremini mushrooms, slice in quarters, then throw into a food processor and lightly pulse until small chunks remain, set aside.
  • Do the same with the walnuts until small granules remain.
  • You can chop the onion or place in the food processor as well.
  • For the brown rice, follow cooking instructions on the package for one cup of dry rice. Once ready, set aside to cool then place in the food processor until sticky consistency is formed. This will be used as the binder for the burgers.
  • In a skillet, pour ½ Tbsp of oil, set to medium-high heat, sauté the mushroom, walnuts, and onion until cooked down (about 3 minutes). Set aside.
  • In a large bowl incorporate the skillet contents with the almond flour, sticky brown rice, all-purpose flour, and the spices and flavoring ingredients. Use your hands to fully incorporate.
  • Lay parchment paper on a tray and form about 3 ½ inch wide and a little over an inch-thick-patties. Bake in the oven for about 35 minutes at 375 degrees. Set to broil for 5 min. Set aside to cool.
  • For the pineapple, slice, lightly oil, and grill using a grill pan until grill marks form.
  • Layer your burger as follows: mayonnaise, lettuce, the burger patty, pineapple, more lettuce, and top with sauerkraut. Enjoy!


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