Pineapple Teriyaki Portobello Burger

Vegan-Gluten Free


  • 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


  • 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