Wednesday, March 14, 2018

Grilled Pineapple-Portobello Teriyaki Burgers: A Healthy Break from Beef

There may be no better way to up our daily quota of fruits and veggies than to make this delicious Grilled Pineapple-Portobello Teriyaki Burger!

Grilled Pineapple-Portobello Teriyaki Burger with Sweet Potato Fries
A few days back my kids were laughing at a television commercial for a popular fast food joint.

They laughed because the beef patty on the perfectly stacked hamburger was super thin.

My daughter pointed to the paper-thin burger patty on the television screen and blurted out “what’s the point of even putting that on there.”

Good point!!!

How about we make a burger with only delicious grilled toppings?

Marinated Portobello Mushrooms and Pineapple Slices on the Grill!

Grilled pineapple slices, marinated Portobello mushrooms, and caramelized red onions!

And, instead of the usual trio of condiments, let’s use homemade Teriyaki sauce, Havarti cheese, and crisp lettuce inside the sesame seed bun!

Its a burger we don't have to feel guilty about eating. In fact, I ate two…still, no guilt! 

The Verdict: "More flavorful than any fast food burger I've ever tasted!"
Grilled pineapple, mushrooms, red onion, cheese and lettuce on a bun

P.S. The recipe below is adapted from Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes by Patricia Green and Carolyn Hemming. I'm still working through the pages to test more of its vegetarian recipes - so far so good! Check it out and, if you like what you find, consider purchasing using the affiliate link above to support the authors and this blog. Cheers! 

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Grilled Pineapple-Portobello Teriyaki Burgers

Makes: 4 servings
Prep Time: 10 minutes (plus 20 minutes to marinate mushrooms)
Cook Time: 10 minutes

  • 4 Portobello mushrooms, cut into 1/4-inch thick slices
  • 1 can (14 oz / 398 mL) unsweetened pineapple slices, reserve juice
  • 4 sesame seed buns
  • 4 lettuce leaves
  • 4 slices Havarti cheese, or jalapeƱo Havarti
  • 4 red onion rings
  • Mayonnaise
  • 1/2 cup reserved pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup liquid honey
  • 2 cloves garlic, minced
  • 2 tsp. sesame oil
  • 2 tsp. grated fresh ginger
  • 1/8 tsp. dried chili flakes
  • 2 tsp. cornstarch


1. To make marinade, in an 8 x 8 glass baking dish, whisk together pineapple juice, soy sauce, honey, garlic, sesame oil, ginger and chili flakes. Place mushroom slices in marinade and coat all sides of each slice. Marinate for 20 minutes, turning over each mushroom slice after 10 minutes.

2. To make the teriyaki sauce,  pour the marinade into a small saucepan. Whisk in cornstarch. Cook and stir over medium heat until sauce is thick enough to coat the back of a spoon. Remove from heat and set aside.

3. To grill the pineapple, portobellos and red onion, lightly oil the barbecue grill or your grill pan. Heat over medium heat. When hot, place 4 pineapple slices, the marinated mushrooms and onions on grill. Cook until grill marks appear on each side of each pineapple, mushroom and red onion, about 5 to 6 minutes per side. Remove grilled pineapple, mushrooms, and onions from grill and set on a plate.

4. To assemble, place the buns on the grill until lightly toasted. Spread some of the thickened teriyaki sauce on the bottom of the bun. Then top with lettuce, mushroom slices, a cheese slice, a barbecued pineapple slice, and a red onion. Spread mayonnaise on the top bun before setting it on top of burger. Serve with sweet potato fries!

Brent Garell from Cookapalooza

Hi, Brent here! Thank you for checking my recipe for Grilled Pineapple-Portobello Teriyaki Burgers. I look forward to getting your thoughts on this recipe, and furthering our food conversation, in the comments!

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