Step 1

In a saucepan, whisk the ingredients together until the cornstarch is fully mixed in.

Step 2

Now, bring to a simmer over medium heat. Adjust the heat to keep the sauce at a simmer.

Step 3

Whisk the sauce until it thickens to a glaze consistency. (If it becomes too thick whisk in a bit more pineapple juice.)

Step 4

Taste and adjust flavors. If your pineapple is on the sour side you may need to add more sweetener. You can go with more coconut sugar or switch it up and use maple syrup.

Step 5

Pulse walnuts, corn, and oats in a food processor until roughly chopped.

Step 6

Add the remaining ingredients and pulse again until everything is combined. (Don’t over-blend. We don’t want to make patty paste.)

Step 7

Divide the mix into 8 balls. Flatten and shape each patty to the size and thickness of your buns.

Step 8

In a large non-stick skillet, cook the patties over medium-high heat for 5-8 minutes per side. (add oil to your pan if you’re not using a non-stick)

Step 9

Store in the fridge for up to 5 days.

Step 10

To freeze, place parchment paper between the patties. Store in an air-tight container or bag in the freezer for up to 3 months.

Step 11

Heat the grill. When hot, spray with oil.

Step 12

Baste one side of the precooked patties. Place them on the grill with the un-basted side down. Grill for about 1-2 minutes, then flip and baste the top.

Step 13

Grill for another 1-2 minutes or to your liking.

Step 14

While the patties cook, grill the pineapple for about 3 minutes per side.

Step 15

Place the lettuce on the bottom bun. Top with the grilled burger patty, more sauce if desired, red onion slices and grilled pineapple rings.