I have Hawaii on the mind... but when don't I really?!? I can't even contain my enthusiasm that we are going to Maui the end of June, seriously June can't come fast enough! But until then, these "burgers" will have to suffice. And let me tell you, they more than suffice! They are sweet, tangy, fulfilling and delicious! Also, this same concept would be great using this Black Bean Burger recipe or any frozen veggie burger patty.
4 large portabella mushrooms, cleaned
1 pineapple, cut into slices, core removed*
teriyaki sauce
buns
any toppings you desire:
sliced tomato
lettuce
red onion
You can make this on the BBQ or on the stove in a grill pan.
Place cleaned mushrooms in a shallow dish and drizzle a little teriyaki sauce over, toss to coat.
Place pineapple rings on grill for about 2-3 minutes per side. Remove from heat.
Place mushrooms on the grill for about 5-7 minutes per side.
Assemble burgers as you wish, making sure to drizzle more teriyaki sauce over it all.
* To cut the pineapple: Cut off top and bottom, making a secure flat bottom for your pineapple to be able to stand upright. Now, slice down the sides from top to bottom, cutting off the rough outer layer. Do this all the way around until it is smooth and no brown patches remain. Lay pineapple on it side and slice into 1/2" rings. To remove the core, simply cut around it and punch it out.
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