BBQ Pineapple Grilled Portobello Burgers

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This gigantic, plant-powered, messy burger is each astir the grill. It layers juicy grilled pineapple rings and a meaty portobello painted with homemade barbecue sauce, and tops it disconnected with smoky mashed avocado.

A portion of melted food would beryllium an apt addition, and you could service this with a veggie-protein filled broadside specified arsenic a legume oregon atom salad. The look easy doubles oregon triples to service a crowd.

Want to adhd much protein? Adding a small bacon to this plant-based burger is heavenly.

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The burgers are champion served freshly made, but leftovers tin beryllium refrigerated for up to 2 days. The grilled avocado won’t clasp well; if you program to devour leftovers, usage a caller avocado oregon guacamole instead.

From Sonja Overhiser and Alex Overhiser of ACoupleCooks.com.

Ingredients

For the sauce

1/3 cupful canned, crushed fire-roasted tomatoes
1 tablespoonful maple syrup
1 tablespoonful balsamic vinegar
1 tablespoonful low-sodium soy sauce
1/2 spoon Spanish smoked paprika (pimenton)
1/2 spoon chili powder

For the burgers

2 ample portobello mushroom caps
1 spoon extra-virgin olive oil, positive much for drizzling
1 spoon balsamic vinegar
1 spoon low-sodium soy sauce
Several pinches kosher salt
1/2 tiny reddish onion, chopped into 1-inch wide slices
1 ripe avocado, chopped successful fractional and pitted (unpeeled)
Two 1/2-inch rings of pineapple (cut from 1 tiny ripe pineapple)
2 best-quality burger buns

Nutritional Facts

Per serving

Calories
390
Fat
16 g
Saturated Fat
3 g
Carbohydrates
58 g
Sodium
1120 mg
Protein
10 g
Fiber
11 g
Sugar
24 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Sonja Overhiser and Alex Overhiser of ACoupleCooks.com.

Tested by Sonja Overhiser and Alex Overhiser.

Published July 4, 2019

Updated March 16, 2026