Pineapple Teriyaki Portobello Burger

  • By Terry Morrisey

Recipes: Vegetarian

Vegan-Gluten Free

Ingredients:

  • 4 Portobello mushrooms

  • 2 buns (gluten-free if necessary)

  • 4 slices pineapple

  • ½ cup sliced carrots

  • ½ cup sliced cucumbers

  • Sliced onion

  • Sliced nappa cabbage

  • cilantro

  • ¼ cup rice vinegar

  • 1 tablespoon sesame seeds

  • ½ cup vegan mayonnaise, 1 tablespoon Sriracha (mix together)

  • ½ cup Keli’s Teriyaki Ginger Garlic Glaze

Directions:

  • Wash and remove mushroom stems. Soak mushrooms in Teriyaki Sauce. The longer the better. Combine carrots, cucumber, sesame seeds, and rice vinegar. Let soak.

  • Heat the grill to high heat. Throw the mushrooms on, cook for 5 minutes on each side. Better to cook less upside down as they become flatter. Throw pineapple slices on grill, top with excess Teriyaki Glaze. Combine vegan mayo and Sriracha.

  • Assembly: Bottom to top. Sriracha-vegan mayo, cabbage, mushroom, pineapple slice, onion, marinated carrots-cucumbers, and top with cilantro

Serves: 2

Download The Recipe

Hurry up! Sale 20%. Sale ends in:
00
Days
00
Hrs
00
Mins
00
Secs

100% Gluten Free Teriyaki Sauce

Lower Sodium And No Preservatives

Perfect for Chicken, Wings, Steak and More 

Tastes Amazing

Add to Cart

30-day money back guarantee