May 2021
Teriyaki Burgers And Fresh Pineapple Paired with Great Frogs Share The Love Red
Spices, grains, walnuts and mushrooms are among the ingredients that make this Plant Based Burger so satisfying. For those of you that have not already enjoy Plant Based recipes , you will be pleasantly surprised. The spices and other components hit the mark for flavor. Great Frogs Shared The Love Red is a lovely compliment to the spices as well as the sweetness of the pineapple .
Enjoy!
Ingredients
½ cup thinly sliced cucumber
¼ cup coarsely shredded carrot
3 radishes, thinly sliced
2 tablespoons rice vinegar
½ teaspoon pure cane sugar
⅛ teaspoon sea salt
8-10 oz portobello mushrooms, caps and stems coarsely chopped
2/3 cup sliced scallions (green onions)
2 tablespoons coconut aminos or reduced-sodium soy sauce
2 tablespoons balsamic vinegar
2-1/2 teaspoons grated fresh ginger
1/2 teaspoon pure maple syrup
3/4 teaspoon smoked paprika
1/4 teaspoon crushed red pepper
2-1/2 cups cooked and cooled short grain brown rice
1 cup coarsely chopped walnuts
1/4 cup flaxseed meal
Sea salt and freshly ground black pepper, to taste
6 fresh pineapple slices
6 leaves Bibb or red-leaf lettuce
Method
Make Carrot Pickle: In a bowl combine cucumber, carrot, radish, rice vinegar, sugar, and ⅛ teaspoon salt. Cover and chill until ready to serve.
In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add scallions; cook 1 to 2 minutes or just until scallions have wilted. Remove from heat.
In a bowl combine the next six ingredients (through crushed red pepper). Reserve 1 tablespoon to use on pineapple.
In a large food processor combine mushroom mixture, rice, walnuts, flaxseed meal, and the remaining soy sauce mixture. Cover and pulse until chunky but not pureed. Season with salt and black pepper. Shape into six patties, pressing firmly. Chill at least 20 minutes.
Brush pineapple slices with the reserved 1 tablespoon soy sauce mixture. Grill pineapple and burgers, covered, over medium 8 minutes, turning once. Baking in the oven @350 for 40 min works well also.
Place each burger on a lettuce leaf, or Bun if preferred. Top with grilled pineapple and Carrot Pickle. Plant based Mayonnaise adds a little creaminess, although it is optional.
Notes: Depending on which brand of soy sauce you use, (coconut aminos is GF-gluten free) this recipe can easily be gluten free. Short grain brown rice is used in this recipe because it is stickier and patty will hold together well. I have used longer grain brown rice with no problem.