Pineapple Teriyaki Burgers


For the Carrot Pickle

½ cup cucumber, thinly sliced

¼ cup carrot, coarsely shredded

3 radishes, thinly sliced

2 tablespoons rice vinegar

½ teaspoon coconut sugar

⅛ teaspoon sea salt

For the Veggie Burger Patties

1 lb. Portobello mushrooms, caps and stems, coarsely chopped

⅔ cup sliced scallions (green onions)

2 tablespoons tamari or reduced-sodium soy sauce

2 tablespoons balsamic vinegar

2 teaspoons fresh ginger, grated

½ teaspoon pure maple syrup

½ teaspoon smoked paprika

¼ teaspoon crushed red pepper

1 cup whole wheat panko bread crumbs

⅔ cup cooked and cooled short grain brown rice

½ cup walnuts, coarsely chopped

¼ cup flaxseed meal

Sea salt and pepper, to taste

To Assemble the Veggie Burgers

6 fresh pineapple slices

6 leaves Bibb or red leaf lettuce 6 hamburger buns (Optional)

For the Carrot Pickle

In a bowl combine cucumber, carrot, radish, rice vinegar, sugar and ⅛ teaspoon salt, cover and chill until ready to serve.

For the Veggie Burger Patties

In a fry pan cook mushrooms on medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

Add scallions, then cook 1 to 2 minutes or just until scallions have wilted, then remove from heat.

In a bowl combine the next six ingredients, then set aside 1 tablespoon of this mix to use on pineapple.

In a large food processor combine mushroom mixture, panko, rice, walnuts, flaxseed meal and remaining soy sauce mixture.

Cover and pulse until chunky but not pureed.

Season with salt and pepper, then shape into six patties, pressing firmly, and then chill at for 20 minutes.

Brush pineapple slices with the reserved 1 tablespoon soy sauce mixture.

Grill pineapple and burgers, covered, over medium 8 minutes, turning once.

To Assemble the Veggie Burgers

Place each burger on a lettuce leaf.

Top with a lettuce leaf, grilled pineapple and Carrot Pickle. Put all of the above on a hamburger bun (Optional) and serve. Enjoy!
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