Portobello and Pineapple Teriyaki Veggie Burgers

By GuidingVegan

Ingredients

• 4 portobello mushrooms, stemmed
• 1 (20-ounce) can pineapple rings, juice reserved
• 3 tablespoons low-sodium soy sauce or wheat-free tamari
• 2 tablespoons light brown sugar
• 2 cloves garlic, finely chopped
• 1 tablespoon grated fresh ginger
• 1 tablespoon toasted sesame oil
• Canola oil
• 1 tablespoon cornstarch
• 4 whole wheat hamburger buns, toasted
• Green or red leaf lettuce

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with the pineapple rings.

Put 3/4 cup of the reserved pineapple juice (save remaining for another use), soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together to make a marinade. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.

Prepare a grill for medium-high heat cooking, oiling the grill grates. Meanwhile, remove mushrooms and pineapple from marinade and set aside. Transfer marinade to a small saucepan; bring to a boil over medium-high heat. In a small bowl, stir together 1/4 cup water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.

Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.