TERIYAKI PLANT-BASED BURGERS WITH PINEAPPLE
Yield Portion Size
|
PAM® Grilling Spray
|
|
| 4 |
Gardein® Ultimate Plant-Based Burgers
|
| 1/4 cup |
Teriyaki sauce, divided
|
| 4 slices |
Swiss cheese
|
| 4 slices |
Fresh pineapple, peeled, cored and sliced 1/4-inch thick
|
| 4 |
Potato or Hawaiian hamburger buns
|
| 4 |
Red onion slices
|
| 1 cup |
Shredded green leaf lettuce
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 383 mg | 38% |
| Carbohydrate | 45 g | 15% |
| Cholesterol | 51 mg | 17% |
| Total Fat | 28 g | 43% |
| Iron | 4 mg | 25% |
| Potassium | 233 mg | 0% |
| Calories | 555 kcal | 28% |
| Sodium | 1023 mg | 43% |
| Protein | 31 g | 62% |
| Polyunsaturated Fat | 2 g | 8% |
| Saturated Fat | 17 g | 86% |
| Sugars | 19 g | 2% |
| Vitamin C | 25 mg | 42% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray cold grill grate with cooking spray. Preheat grill for medium heat. Place frozen beefless patties on grill. Cook 5 minutes; turn, baste tops with 2 tablespoons teriyaki sauce. Cook 5 minutes more until heated through (165°F). Top with cheese the last minute of cooking.
-
Step 2
Meanwhile, baste pineapple slices with remaining teriyaki sauce; grill until lightly charred, about 3 minutes per side.
-
Step 3
To make ONE PORTION: Place beefless patty on bottom half of bun; top with pineapple, red onion, lettuce and top bun.
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