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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 for the perfect vegan sammie that you can whip up in a flash, here you go.

Pineapple Teriyaki Portobello Burger [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

2

Cooking Time

20

What Ingredients Do You Need To Make 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

How To Make Pineapple Teriyaki Portobello Burger [Vegan, Gluten-Free]

  1. 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.
  2. 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.
  3. 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Gabrielle St. Claire

See My Recipes

My name is Gabrielle, and I’m the founder & creator of Eat Drink Shrink, where I share cutting-edge plant-based recipes, product reviews, current nutrition information, and wellness. I am a Clinical Nutritionist in New York City, have completed countless culinary courses and workshops, and have a 200-hour yoga certification from YogaWorks.

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