SO…DAMN…GOOD! Like finger-licking, devour these vegan Hawaiian teriyaki Beyond burgers with grilled pineapple and green pepper coleslaw right now.
I love experimenting with different burger toppings and sauces. This one was definitely a hit. The grilled pineapple is probably my favorite addition. Talk about a flavor explosion in your mouth!
Here’s another HUGE all-vegan Beyond burger, breakfast style with a Just folded egg, rice paper bacon (I used this recipe), avocado, fried onions, tomato, hash brown patty, and Sriracha mayo on a toasted pretzel bun. And yes, I ate the entire thing! I highly recommend! You only live once, right!?!
Serve with a side of sweet potato fries, which are really good dipped in the teriyaki mayo, btw!!
Prep and Assembly for these Vegan Hawaiian Teriyaki Beyond Burgers
Begin by mixing the coleslaw ingredients together.
Combine the teriyaki sauce ingredients in a small saucepan and simmer for a few minutes before adding the cornstarch slurry.
Grill your burgers. They should take about 3-5 minutes per side.
Cut the red onion and pineapple into thick slices. Grill over medium high heat on each side for about 5 minutes to achieve those nice grill marks.
Add ½ cup of teriyaki sauce to ½ cup of vegan mayo.
Toast the buns using a little vegan butter, if that’s your thing. There are actually people who don’t like toasted buns but I’ll never understand them!
Begin by assembling the burgers:
- Toasted Bun
- Lettuce
- Teriyaki Glazed Burger
- Grilled Pineapple
- Grilled Red Onion
- Slaw
- Teriyaki Mayo
- Toasted Bun
Shout out to companies like Beyond Meat for making such amazing cruelty-free, delicious meatless products. The future of meat IS vegan!! Most grocery stores carry some version or brand of vegan burgers. Experiment to find your favorites. Or make your own at home. There’s plenty of recipes online.
I hope you love this creation as much as we do!
Love teriyaki? Try these TERIYAKI TEMPEH WRAPS WITH PINEAPPLE CREAM SAUCE!
Hawaiian Teriyaki Beyond Burgers with Grilled Pineapple and Green Pepper Slaw
Ingredients
- 4 Beyond Burgers
- 4 Buns
- ½ Red Onion
- ¼ Pineapple
- Lettuce
- ½ Cup Vegan Mayo + ½ cup teriyaki sauce (recipe below)
Coleslaw
- 1 10 Ounce Bag Shredded Coleslaw Green Cabbage
- 1 Cup Purple Cabbage Shredded
- ½ Green Pepper Diced
- 3 Green Onions Sliced, green parts only. Grow new ones by placing white parts with roots in cup of shallow water and place by window. It really works!
- ½ Cup Vegan Mayo
- 1 tablespoon White Vinegar
- 1 tablespoon White Sugar
- 1 tablespoon Celery Seeds
- ½ teaspoon Celery Salt
Teriyaki Sauce
- ½ Cup Reduced Sodium Soy Sauce or Tamari
- Juice from 1 Orange Or, ½ cup pineapple juice
- ¼ Cup Water
- 2 tablespoon Brown Sugar
- 2 Garlic Cloves Minced
- 1 tablespoon Ginger Minced
- ½ teaspoon Red Pepper Flakes
- ½ Cup Water
- 1 tablespoon Cornstarch
Instructions
Green Pepper Slaw
- Dice the green pepper
- Shred the purple cabbage
- Slice the green onions
- Empty contents of shredded cabbage bag into a bowl with the diced green pepper, shredded purple cabbage, and sliced green onions
- In separate small bowl, whisk the mayo, vinegar, sugar, celery seed, and celery salt
- Pour HALF of the mayo mixture into HALF of the veggies and stir to combine. Set aside until ready to assemble. Mix together remaining half within a few days to enjoy later!
Teriyaki Sauce
- Mince the garlic and ginger
- Combine garlic, ginger, soy sauce or tamari, orange or pineapple juice, ¼ cup water, red pepper flakes, and brown sugar in a small saucepan. Gently simmer for about 2-3 minutes
- In a separate small bowl, whisk together ½ cup water with 1 tablespoons cornstarch
- Slowly stir in the cornstarch mixture to the simmering sauce and whisk until thickened. Remove from heat and set aside to cool
Burgers
- Slice the pineapple into rings of about ½ to ¾ inch in thickness
- Mix ½ cup of vegan mayo with ½ cup of teriyaki sauce. Set aside until ready to assemble
- Slice red onion into rings about ½ inch in thickness
- Wash and cut lettuce
- Grill burgers for about 3-5 minutes per side. Glaze with teriyaki sauce towards end of cooking
- Grill pineapple and red onion rings over medium high heat for about 5 minutes per side. Glaze with teriyaki sauce towards end of cooking
- Toast buns using a little vegan butter
- Start assembling burgers. Start with toasted bun. Top with lettuce, burger, pineapple, red onion, coleslaw, and teriyaki mayo mixture. Add toasted bun to top and enjoy!!
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