These delicious mushroom burgers will brighten up any cookout. Our method uses leftover pineapple juice from a can of pineapple to make a simple teriyaki sauce. Watch our how-to video.
Special Diets:
Ingredients
Method
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.
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.
Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
Prepare a grill for medium-high heat cooking.
Meanwhile, remove mushrooms and pineapple from marinade and set aside.
Transfer marinade to a small saucepan; bring to a boil over medium-high heat.
In a small bowl, stir together 1/4 cup water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes.
Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.
Nutritional Info
Serving Size
1 burger with bun
Calories
360
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.