Recipe: <!-- -->Portobello and Pineapple Teriyaki Veggie Burgers<!-- -->
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.
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Cooking tools:
- Spoon
- Paper towel
- Baking dish
- Mixing bowl
- Whisk
- Grill
- Saucepan
- Cornstarch measuring cup
- Tongs
- Spatula
- Measuring cup
- Refrigerator
- Stove
Ingredients
- 4 portobello mushrooms, stemmed
- 1 can (20-ounce) pineapple rings, juice reserved
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons light brown sugar
- 2 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 4 whole wheat hamburger buns, toasted
- Green or red leaf lettuce
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