Caribbean Jerk Portobello Burger with Grilled Teriyaki Pineapple
It’s hot. It’s humid. I’m grumpy about it.
You know what I’m not grumpy about? This flavor-packed burger. Whether you use an outdoor grill or a stovetop grill pan, this burger is easy to make, crazy delish, and beyond healthy.
Avoiding gluten? Chop the mushroom and pineapple up after grilling them and wrap them in a crispy piece of lettuce. Or, use them as a tropical salad topping. Mmmmm.
Personally, I have a love-hate relationship with Portobello mushroom burgers. Often, the mushrooms aren’t cooked long enough for my taste, so they end up chewy and yucky in the middle. I prefer mushrooms that are marinated, and then cooked over a medium heat for a nice, long time. I want those juices to release. I want that center flesh nice and tender. I want the edges browned and crazy-fragrant. I want to sink my teeth into that burger and have every single bite be pure perfection.
If you, like me, have had a bad experience with burgers made out of Portobello caps, I dare you to try this recipe. Just remember to keep them cooking a tad longer until they’re soft, liquid-y, and oh-so-aromatic.
- 4 Portobello mushroom caps, stem removed, tops cleaned with a damp towel
- 4 Tbsp EVOO
- 2 Tbsp Caribbean jerk seasoning (homemade, or store-bought mix)
- 1/4 pineapple, cut into 4 1/4-inch slices, rind and core removed
- 1/4 cup teriyaki sauce
- Veganaise, to taste
- Greens, to taste
- 4 Kaiser rolls, hamburger buns, or large lettuce leaves
- 1. Marinate the Portobellos. Place caps top side down. Whisk the EVOO and jerk seasoning, then divide evenly and drizzle over each mushroom cap. Allow to sit 30-60 minutes.
- 2. Warm your grill and brush with EVOO.
- 3. Brush both sides of each pineapple slice with teriyaki sauce. Reserve any remaining sauce.
- 4. Place your mushrooms on the grill. Cook them 6-9 minutes, then flip and cook another 7-10 minutes. You want a nice dark color, lots of liquid being released (but not drying out), and bold smell. If they begin drying out, brush with any marinade that remains on the plate/bowl, or a touch of EVOO.
- 5. Add the pineapple slices after you flip the mushrooms the first time. The slices should grill 2-3 minutes per side, or until you have nice grill marks and they’re heated through.
- 6. Assemble your burger. Spread vegan mayo on top half of each bun, and drizzle any remaining teriyaki on the bottom half. Each burger gets one mushroom, one pineapple slice, lettuce, and any other toppings*.
- 7. Eat this messy, delicious burger over a plate. It is JUICY.
- Have any onions on hand? Remove the skin and trim the tops and bottom. Slice the whole onion into thin slices (do not separate the rings). Drizzle with EVOO and salt and pepper, wrap in foil packets and either grill for 30 minutes or throw in the oven at 400 degrees for 30-40 minutes (perfect while your mushrooms are marinating). The onions will become soft and sweet…a perfect addition to this burger.
Cleaning Portobello caps can also be a new experience for home chefs. It’s very easy. I am a firm believer in the brush-off method. Rinsing them under water turns them slimy, in my experience. Instead, just dampen a towel (or a paper towel), and brush the tops to remove any loose dirt. They don’t need to be perfectly clean. Just knock off any grit you may see. That’s it! Easy-peasy.