Portobello and Pineapple Teriyake Veggie Burgers |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Recipe from and placed here for safe keeping. Cooking time is actually marinating time. Ingredients:
4 (5 inch) portabella mushrooms, stemmed |
1 (20 ounce) can pineapple rings, juice reserved |
3 tablespoons soy sauce |
2 tablespoons light brown sugar |
1 tablespoon finely chopped garlic |
1 tablespoon grated ginger |
1 tablespoon toasted sesame oil |
1/4 cup water |
1 tablespoon cornstarch |
4 whole wheat hamburger buns, toasted |
4 pieces green leaf lettuce |
Directions:
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.
2. 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.
3. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
4. Grease grill grates with canola oil and preheat to medium high heat. Meanwhile, drain leftover marinade from mushrooms and pineapple and transfer to a small saucepan; bring to a boil over medium high heat. In a small bowl, stir together water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
5. Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes.
6. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.
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