Grilled Pineapple Teriyaki Burger Bowl Recipes

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GRILLED PINEAPPLE TERIYAKI BURGER BOWL



Grilled Pineapple Teriyaki Burger Bowl image

Vegan Grilled Pineapple Teriyaki Burger Bowl with warm brown rice, grilled bell peppers, and No-Whisk Pineapple Lime Vinaigrette.

Provided by Nicole Vranjican

Categories     Main Course

Number Of Ingredients 15

4 vegan burger patties
1 cup brown rice (dry)
1 15oz can pineapple rings (in juice instead of syrup )
2 red bell peppers
1 tbsp olive oil
4-6 tbsp teryiaki sauce (divided)
6 cups red leaf or romaine lettuce (chopped)
No-Whisk Pineapple Lime Vinaigrette
1 large avocado
6 tbsp pineapple juice (from the can of pineapple rings)
3 tbsp fresh lime juice (about 1.5 limes )
3 tbsp olive oil
1 tbsp maple syrup
2 pinches kosher salt
5-6 grinds fresh black pepper

Steps:

  • Cook the brown rice according to the pacakge directions. I always start with this step since it takes about 20-30 minutes and then I work backwards from there to save time.
  • In the meantime, grill or bake the burger patties according to the package instructions. Note: Recipes for homemade burgers are linked in the post above if you'd like to make your own from scratch! :)
  • Combine the ingredients in a container with a lid. Shake well and set aside.
  • Slice the bell peppers into strips and set aside.Open the can of pineapple rings and drain the juice into a bowl (but save it for the dressing later) Next, set a large grill pan to medium-high heat and add 1 tbsp of olive oil. Once warm, add the peppers and pineapple rings. Tip: Don't touch or flip the pineapple too soon. Let it sit for 2-3 minutes so that it develops those nice caramelized grill marks. Then gently flip and cook for another minute. Turn off the heat once the pineapples are caramelized and the peppers are softened and drizzle on 1-2 tbsp of teriyaiki sauce. Coat well and cook for 1 minute using the residual heat in the pan.
  • Place the lettuce in a mixing bowl and add the desired amount of vinaigrette. Toss well and then divide into four bowls. Top with brown rice, the vegan burger patty, grilled peppers, pineapple rings, and a drizzle of teriyaki sauce. I like to focus the sauce on the rice and burger patty mostly. Top with avocado and enjoy!

RED ROBIN TERIYAKI AND PINEAPPLE BURGER



Red Robin Teriyaki and Pineapple Burger image

Make and share this Red Robin Teriyaki and Pineapple Burger recipe from Food.com.

Provided by 1 Baker

Categories     Lunch/Snacks

Time 1h45m

Yield 1 serving(s)

Number Of Ingredients 8

1/3 lb hamburger meat
1 hamburger bun with sesame seeds
1 tablespoon mayonnaise
1/4 cup shredded lettuce
1 pineapple ring
2 cups teriyaki sauce (divided into 2 separate bowls)
2 slices tomatoes
1 slice cheddar cheese

Steps:

  • Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes.
  • Marinate pineapple ring in bowl #2 of teriyaki sauce for 30 minutes.
  • Remove burger patty and grill on high heat to desired doneness.
  • Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.
  • Grill pineapple ring on medium heat for 1 minute on each side.
  • Spread mayo on both halves of the bun.
  • On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!).
  • On top of burger patty, stack the pineapple ring and shredded lettuce.
  • Put the two together and you've got a signature Red Robin burger; one that's both sweet, salty and hearty.

Nutrition Facts : Calories 1178.1, Fat 39, SaturatedFat 16, Cholesterol 135.9, Sodium 22667.5, Carbohydrate 127.6, Fiber 3.2, Sugar 94.4, Protein 74.3

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  • Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 1 tablespoon water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
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  • Set aside some of the remaining teriyaki sauce for serving, reserving the rest for grilling. Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion. Grill the burgers for 4 minutes on the first side, flip, then brush with sauce. Grill 4 minutes, then flip again and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total. Remove to a plate, cover, and let rest 5 minutes. If desired, grill the buns.
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