Pineapple Teriyaki Portobello Burger
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
