Vegan Hawaiian Double Cheeseburger

Vegan Hawaiian Double Cheeseburger

Is it a vegan double cheeseburger with a slice of pineapple? Or is it a Hawaiian burger with extra patty? Who really knows! But this vegan Hawaiian Double Cheeseburger was just what the doctor ordered the other day when I was craving a hit of sweet and savoury.

Vegan Hawaiian Double Cheeseburger Controversy

Pineapple seems like such a controversial topic when it comes to including in savoury food. There are people that either love it, or hate it. Believers, or doubters. I for one love pineapple on pizza, in burgers and pretty much anywhere really.

Come to think about it, there are a couple of key ingredients missing from this burger which probably exclude it from the cheeseburger category. Firstly, I ran out of traditional ketchup, so used tomato relish instead. It was super yummy, but maybe not vegan cheeseburger worthy. Secondly, I completely forgot the pickles. The jar was sitting on the bench but I was having so many dramas in the kitchen, and technical issues with my camera setup, that I just forgot to put them on.

Vegan Hawaiian Double Cheeseburger

Vegan Burger Patties

I’ve used Beyond Meat burger patties in my burgers as I love the juiciness and texture of them. You could use whatever patty you like, but I recommend something a little thinner so that you can get two on there comfortably.

In Australia Beyond Burger patties are available at many vegan speciality stores and from most Coles supermarkets. They aren’t cheap. A packet of two Beyond Burger patties is $12 from Coles. That’s an expensive vegan hawaiian double cheeseburger! But in my opinion, it’s totally worth it.

I like to cook mine in a fair bit of oil to make them even juicer. Obviously I’m not going for the healthy option with this burger. I mean, I’m the Ravenous Vegan, not the healthy vegan. I’m sure you can cook on a non stick frying pan and it’ll come out just as well, but don’t complain to me if the burger isn’t as juicy as you remember a delicious double cheeseburger.

The Pineapple

When I posted this image on a local vegan Facebook page, I got so many reactions about the pineapple. More than one person commented on whether it should be fresh or canned pineapple. The only real answer about what kind of pineapple to put on a vegan Hawaiian double cheeseburger is… canned pineapple.

I will say though that next time I make this burger (which will be soon because I want to improve the photo), I want to try char grilling the pineapple a bit, rather than putting it on cold/fresh. Whilst I do love the freshness that cold topping give the burger, I’ve had charred pineapple on a burger before and it was delicious.

I cut my ring of pineapple in half so that it wasn’t as thick, as I knew this was going to be a total mouthful as it was. And I think that was the right ratio of sweet to savoury for me.

The Other Toppings

If you want to go for the traditional cheeseburger feel, you need ketchup and pickles at the minimum. I’ll be adding those when I make this again for sure. Being Aussie, I love beetroot on burgers, probably for the same reason I love pineapple on burgers. It adds a crispness and freshness that really works for me.

Get creative with your toppings. If you don’t have vegan mayonnaise but you do have some vegan cream cheese, use that. Or some vegan aioli. Go crazy, try different things… that’s how you come up with great burger combinations.

This burger really doesn’t need a recipe, everyone knows how to stack a burger, but to improve my Google search results, I’ll add one anyway. If you do make it and enjoy this burger, leave me a comment and a rating below.

Vegan Hawaiian Double Cheeseburger
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5 from 1 vote

Vegan Hawaiian Double Cheeseburger

This Vegan Hawaiian Double Cheeseburger is the perfect balance of sweet and savoury. Difficult to get your mouth around, but easy to eat. 
Course Lunch, Main Course
Cuisine American, Australian
Keyword beyond meat, cheeseburger, hawaiian, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 Burger
Calories 1259kcal


  • 2 tbsp Olive Oil
  • 2 Vegan Burger Patties I use Beyond Meat Beyond Burgers
  • 2 slices Tomato
  • 1/2 slice Pineapple Sliced so that it's half the thickness
  • 1 Lettuce Leaf
  • 2 slices Beetroot
  • 1 tbsp Vegan Mayonaise
  • 3 Chives Chopped
  • 1 Bread Roll
  • 2 slices Vegan Cheddar Cheese
  • 1 tbsp Ketchup Or in my case, tomato relish


  • In a non stick frying pan, heat the olive oil over medium head and then cook the patties on each side according to packet instructions. I use a fair bit of oil because I want the burgers moist. 
  • While your patties are cooking, slice up your toppings and get them ready for your burger assembly. Preheat a grill to melt the cheese with. 
  • Mix the chopped chives and mayonnaise together to create your sauce. 
  • After the patties are cooked, remove from the pan and place on a tray. Top with the cheese slices and then grill (broil) until the cheese has just melted on top of the patty. 
  • While the cheese is melting, toast your bread roll if you like a toasted bread roll. I usually drain the oil from the pan and use the same hot pan to toast my roll. 
  • When everything is cooked, sliced, melted and toasted, assemble your patty in the order you like. You can see the order I've chosen in my photo. 

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