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Hawaiian Teriyaki Beyond Burgers with Grilled Pineapple and Green Pepper Slaw

MN Veg Head
These Hawaiian vegan burgers are seriously delicious! The teriyaki sauce, grilled pineapple, red onion, and the homemade green pepper coleslaw make the perfect flavor combination. Serve with a side of sweet potato fries!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 855 kcal

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!!

Nutrition

Serving: 1BurgerCalories: 855kcalCarbohydrates: 56gProtein: 27gFat: 57gSaturated Fat: 5gSodium: 2249mgPotassium: 617mgFiber: 4gSugar: 20gVitamin A: 500IUVitamin C: 55mgCalcium: 209mgIron: 8mg
Keyword beyond burger, burger, pineapple burger, teriyaki pineapple burger, vegan burger
Tried this recipe?Tag me @mnveghead