Pro surfer Tia Blanco’s go-to meal after a day on the water is usually her signature Hawaiian Vegan Beyond Burger. “I think Beyond Meat will change the world—for vegans and meat eaters alike,” she says.
Stacked with grilled pineapple slices, lettuce, and spicy-tangy dressing, this burger is the ultimate tropical-inspired dish.
Makes 2 servings
- 2 Beyond Burger patties
- 3-4 pineapple slices, grilled
- 3-4 romaine lettuce leaves
- 2-3 Tbsp teriyaki sauce
- 2 Tbsp Sriracha
- 1/4 cup scallions, sliced
- 2 tsp sesame oil
- 2 vegan potato buns
How to make it
Preheat grill to 400-500º.
Slice pineapple, and coat with sesame oil. Set aside until grill is hot.
Follow instructions on package, cook burger in sesame oil, and remove from pan.
When grill is hot, place pineapple slices onto hot grill and cover. Cook for 7-10 minutes per side. This can vary depending upon the heat of your grill.
Toast potato bun on grill for 1-2 minutes per side, while cooking pineapple.
When everything is ready, coat bottom of bun with teriyaki sauce then stack burger, grilled pineapple, scallions, and lettuce, and then top with Sriracha sauce and more teriyaki.