Total Time:

Prep Time: 20 mins / Cook Time: 40 mins(Cooking)


4 veggie burgers

Hawaiian-Style Veggie Burger (vegan)


4 patties

Yves Veggie Cuisine® The Good Veggie Burger, cooked
4 slicesSpicy Grilled Pineapple (recipe follows)
1/4 cup (60 ml)Balsamic Red Onion Confit (recipe follows)
tomato slices
lettuce leaves
a fewleaves fresh basil
4panini breads, regular or whole wheat

Balsamic Red Onion Confit

2large 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 slicesfresh pineapple
1 tbsp (15 ml)Spectrum® Olive Oil Extra Virgin Cold Pressed
pinchof kosher salt
small pinchof hot paprika (or mild curry powder), to taste


Balsamic Red Onion Confit

Mince the onions. Heat oil in a large skillet or pot over low heat. Add in onion, salt and pepper. Cook 20 to 30 minutes, stirring from time to time, until onions are very soft, almost jam-like. 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

Oil the grill and preheat the barbecue on High.

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

Hawaiian-Style Veggie Burger

Lower barbecue to medium and cook burger patties according to directions.

To assemble burgers, spread a little confit over both top and bottom of panini breads. Add patty, grilled pineapple slice and a few whole basil leaves. Close burger buns and serve immediately, with a side of Terra Chips® Sweet Potato and homemade coleslaw, if desired.

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