Pineapple Teriyaki Burger - Forks Over Knives

Ingredients

• ½ cup thinly sliced cucumber
• ¼ cup coarsely shredded carrot
• 3 radishes, thinly sliced
• 2 tablespoons rice vinegar
• ½ teaspoon pure cane sugar
• ⅛ teaspoon sea salt
• 1 lb. portobello mushrooms, caps and stems coarsely chopped
• ⅔ cup sliced scallions (green onions)
• 2 tablespoons reduced-sodium soy sauce or tamari
• 2 tablespoons balsamic vinegar
• 2 teaspoons grated fresh ginger
• ½ teaspoon pure maple syrup
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper
• 1 cup whole wheat panko bread crumbs
• ⅔ cup cooked and cooled short grain brown rice
• ½ cup coarsely chopped walnuts
• ¼ cup flaxseed meal
• Sea salt and freshly ground black pepper, to taste
• 6 fresh pineapple slices
• 6 leaves Bibb or red-leaf lettuce