Portobello and Pineapple Teriyake Veggie Burgers

1. 1

   Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom.

2. 2

   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.

3. 3

   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.

4. 4

   Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.

5. 5

   Grease grill grates with canola oil and preheat to medium high heat.

6. 6

   Meanwhile, drain leftover marinade from mushrooms and pineapple and transfer to a small saucepan; bring to a boil over medium high heat.

7. 7

   In a small bowl, stir together water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.

8. 8

   Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes.

9. 9

   Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.

* Per serving · 4 servings · Values may vary.