I am, and always will be, a summer person. Although we’ve had a mild winter (to say the least…) so far in Philly, I’m still dreaming of 80 degree weather, warm sand, and cold fruity drinks with little umbrellas.
So last night, when I looked outside and it was flurrying, I knew I needed a pineapple fix, and fast.
Pineapple Teriyaki Portobello Burgers
makes 2 servings
2 Portobello Mushrooms
2 Burger Buns
2 Pineapple rings
1/2 C Pineapple Juice
1/4 C Teriyaki Sauce
2 Slices of Red onion
1/4 C Raw spinach
Marinate your portobello’s in the combined pineapple juice and teriyaki sauce for ten minutes. Saute the marinated portobellos in a frying pan coated with olive oil on medium-low heat for 3-5 minutes on each side, until tender. Remove portobellos from heat and place pineapples into pan and fry on each side, about 1 minute, until warm and juicy.
On a burger bun, place spinach, a portobello, a pineapple ring, and a slice of red onion. Enjoy with a tropical drink and a space heater.
I slathered a little veganaise onto my bun, too, but this burger is perfection without added condiments.