With a photo like this, I don’t know how much introduction my recipe needs today. I know you love my wordy ways, though, so here I go: I would venture to say that one of the biggest complaints about vegan grilling is that veggie burgers can be bland and dry when cooked on the grill. This teriyaki glaze and the addition of grilled pineapple ensures much flavor and a juicy burger that’s still cruelty free. I suggest using fresh pineapple, but if you’re like me, you’ll buy a pineapple and two days later you’ll find that it has already gone bad. If you don’t have fresh pineapple to slice up, use canned pineapple rings. It’s not as amazing, but will still give you a yummy burger.
1/2 cup tamari
1/2 cup water
2 large or 4 small cloves of garlic, smashed
3 tbsp agave nectar
1 tbsp brown sugar
1 tbsp rice vinegar
Simmer over low-medium heat, until reduced by about half (20-30 minutes, or so). Or if you want to watch it more closely and stir it every couple minutes, you could let it cook over higher heat, still until reduced by half.
6 of your fave vegan burgers (I used Boca Vegan Grillers this time)
6 slices of fresh or canned pineapple
6 burger buns
Brush the glaze on both sides of each burger and pineapple slice. Place over a low-medium hot fire, avoiding direct heat. Flip every 2-3 minutes, brushing with glaze each time. Cook for a total of 12-15 minutes, or until you have achieved lovely grill marks and a caramelized glaze. Assemble the burgers with the suggested garnishes, or whatever you love on a burger.