Teriyaki Pineapple Burgers
Valentina P
Asian-marinated beef or veggie burgers slathered with a sweet teriyaki sauce and topped off with grilled pineapple and a quick vinegar slaw. All loaded between two toasted buns. It's sweet-salty delicious.
How To MakeDiet Type: Classic
Shopping List
-
Burgers
- 2 Asian-Style Black Bean Burgers or Asian Marinated Beef Burgers
- 2 burger buns
- 4 thin slices fresh pineapple
- 1/4 cup teriyaki sauce (store-bought or homemade) Slaw
- 1 cup red or green cabbage, shredded
- 1 tablespoon rice vinegar
- 1/2 tablespoon olive oil or sesame oil
- 1 teaspoon sriracha or other hot sauce
- 1/2 teaspoon sugar, honey, or agave syrup
- salt and pepper, to taste
Instructions
- Step 1: Stir together all of the slaw ingredients until well combined. Set aside or refrigerate until ready to use.
- Step 2: Prepare the Asian burger ingredients as outlined in the linked recipe. Cook the burgers in a grill or frying pan for 3 to 4 minutes per side, or until desired doneness is reached. Set aside.
- Step 3: Coat cut sides of the buns with cooking spray or melted butter and place them on a grill or the hot frying pan, cut side down. Add the pineapple slices to the grill/pan. Toast the buns and pineapple for 1 to 2 minutes, or until they're golden and slightly seared.
- Step 4: Put the warm burgers on the bottom buns and slather them with the teriyaki sauce all over the tops and sides. Add the seared pineapple on over the burgers and drizzle it with some extra teriyaki if desired. Top it off with some of the slaw and place the top bun over everything. Enjoy.
- Serve: Enjoy. Any extra slaw can be served on the side or refrigerated for 3 to 4 days.
Nutrition
Asian-marinated black bean burgers slathered with a sweet teriyaki sauce and topped off with grilled pineapple and a quick vinegar slaw. All loaded between two toasted buns. It's sweet-salty delicious.
How To MakeDiet Type: Plant-based
Shopping List
-
Burgers
- 2 Asian-Style Black Bean Burgers
- 2 burger buns
- 4 thin slices fresh pineapple
- 1/4 cup teriyaki sauce (store-bought or homemade) Slaw
- 1 cup red or green cabbage, shredded
- 1 tablespoon rice vinegar
- 1/2 tablespoon olive oil or sesame oil
- 1 teaspoon sriracha or other hot sauce
- 1/2 teaspoon sugar or agave syrup
- salt and pepper, to taste
Instructions
- Step 1: Stir together all of the slaw ingredients until well combined. Set aside or refrigerate until ready to use.
- Step 2: Prepare the Asian burger ingredients as outlined in the linked recipe. Cook the burgers in a grill or frying pan for 3 to 4 minutes per side, or until well browned on both sides. Set aside.
- Step 3: Coat cut sides of the buns with cooking spray or melted vegan butter and place them on a grill or the hot frying pan, cut side down. Add the pineapple slices to the grill/pan. Toast the buns and pineapple for 1 to 2 minutes, or until they're golden and slightly seared.
- Step 4: Put the warm burgers on the bottom buns and slather them with the teriyaki sauce all over the tops and sides. Add the seared pineapple on over the burgers and drizzle it with some extra teriyaki if desired. Top it off with some of the slaw and place the top bun over everything. Enjoy.
- Serve: Enjoy. Any extra slaw can be served on the side or refrigerated for 3 to 4 days.
Nutrition
Asian-marinated beef burgers slathered with a sweet teriyaki sauce and topped off with grilled pineapple and a quick vinegar slaw. All loaded between two toasted grain-free buns. It's sweet-salty delicious.
How To MakeDiet Type: Paleo
Shopping List
-
Burgers
- 2 Asian Marinated Beef Burgers
- 2 paleo burger buns or lettuce buns
- 4 thin slices fresh pineapple
- 1/4 cup paleo teriyaki sauce (store-bought or homemade) Slaw
- 1 cup red or green cabbage, shredded
- 1 tablespoon rice vinegar
- 1/2 tablespoon olive oil or sesame oil
- 1 teaspoon sriracha or other hot sauce
- 1/2 teaspoon honey or agave syrup
- salt and pepper, to taste
Instructions
- Step 1: Stir together all of the slaw ingredients until well combined. Set aside or refrigerate until ready to use.
- Step 2: Prepare the Asian burger ingredients as outlined in the linked recipe. Cook the burgers in a grill or frying pan for 3 to 4 minutes per side, or until desired doneness is reached. Set aside.
- Step 3: Coat cut sides of the buns with cooking spray or melted grass-fed butter and place them on a grill or the hot frying pan, cut side down. Add the pineapple slices to the grill/pan. Toast the buns and pineapple for 1 to 2 minutes, or until they're golden and slightly seared.
- Step 4: Put the warm burgers on the bottom buns and slather them with the teriyaki sauce all over the tops and sides. Add the seared pineapple on over the burgers and drizzle it with some extra teriyaki if desired. Top it off with some of the slaw and place the top bun over everything. Enjoy.
- Serve: Enjoy. Any extra slaw can be served on the side or refrigerated for 3 to 4 days.
Nutrition
Asian-marinated beef burgers slathered with a sweet teriyaki sauce and topped off with grilled pineapple and a quick vinegar slaw. All loaded between two toasted buns. It's sweet-salty delicious.
How To MakeDiet Type: Low-carb
Shopping List
-
Burgers
- 2 Asian Marinated Beef Burgers
- 2 low-carb burger buns
- 2 thin slices fresh pineapple
- 1/4 cup low-carb teriyaki sauce (store-bought or homemade) Slaw
- 1 cup red or green cabbage, shredded
- 1 tablespoon rice vinegar
- 1/2 tablespoon olive oil or sesame oil
- 1 teaspoon sriracha or other hot sauce
- 1/2 teaspoon low-carb granulated sweetener (1:1 sugar substitute)
- salt and pepper, to taste
Instructions
- Step 1: Stir together all of the slaw ingredients until well combined. Set aside or refrigerate until ready to use.
- Step 2: Prepare the Asian burger ingredients as outlined in the linked recipe. Cook the burgers in a grill or frying pan for 3 to 4 minutes per side, or until desired doneness is reached. Set aside.
- Step 3: Coat cut sides of the buns with cooking spray or melted butter and place them on a grill or the hot frying pan, cut side down. Add the pineapple slices to the grill/pan. Toast the buns and pineapple for 1 to 2 minutes, or until they're golden and slightly seared.
- Step 4: Put the warm burgers on the bottom buns and slather them with the teriyaki sauce all over the tops and sides. Add the seared pineapple on over the burgers and drizzle it with some extra teriyaki if desired. Top it off with some of the slaw and place the top bun over everything. Enjoy.
- Serve: Enjoy. Any extra slaw can be served on the side or refrigerated for 3 to 4 days.
Nutrition
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