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Pineapple Teriyaki Portobello Burger
[Vegan, Gluten-Free]

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Pineapple Teriyaki Portobello Burger [Vegan, Gluten-Free]

Dairy Free

Vegan

This teriyaki Portobello burger will quickly become one of your faves! This recipe involves only a handful of ingredients. The marinade encompasses staple ingredients you should always have in your kitchen and packs a hint of sweet, a hint of heat, has multiple textures, and aesthetic appeal! If you’re looking... Read More

Ingredients You Need for Pineapple Teriyaki Portobello Burger [Vegan, Gluten-Free]

For the Marinade:

1/3 cup tamari
2 teaspoons liquid smoke
2 tablespoons hoisin sauce
1 tablespoon vegan Worcestershire sauce
1/2 cup pineapple juice
1 teaspoon red pepper flakes
2 cloves garlic, minced

For the Toppings:

4 slices pineapple
1/2 cup sliced carrots
1/2 cup sliced cucumbers
1/4 cup rice vinegar
1 tablespoon sesame seeds
1/2 cup vegan mayonnaise
1 tablespoon Sriracha

Other Additions:

Sliced onions
Sliced Nappa cabbage
2 buns (gluten-free if necessary)
Cilantro
4 Portobello mushrooms

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How to Prepare Pineapple Teriyaki Portobello Burger [Vegan, Gluten-Free]

Combine all of the marinade ingredients. Wash and remove mushroom stems. Soak mushrooms in sauce for as long as you can! (The longer the better.) Combine carrots, cucumber, sesame seeds, and rice vinegar. Let soak.
Heat a grill to high heat. Throw the mushrooms on, cook for 5 minutes on each side. Cook the mushrooms upside down to help them get a good sear. Throw pineapples on grill, top with excess marinade for extra flavor. Combine vegan mayo and Sriracha.
To assemble, top buns with Sriracha mayonnaise, mushrooms, cucumber mix, cabbage, and garnish with cilantro. If you're not going to eat them right away, wait to assemble as the mushrooms can make the bread soggy if left for a long time. To help with this, you can pat the mushrooms with a paper towel to dry them.

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