Portobello And Pineapple Teriyake Veggie Burgers

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 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.