Vegan Teriyaki Steak Burger

I’m bringing sexy back with this teriyaki steak burger. Although maybe I should call it a salad, since some people think that’s all vegans eat. πŸ˜‚ Best of Vegan shared it on their Instagram in this post, and it’s good to see so many people loving a vegan burger. Unfortunately I was never able to thank them for the lovely feature, because it happened during the IG fiasco

Well enough about Instagram. Let’s get back to this YUM burger, because everything about it is sooo good… like the teriyaki sauce. I use it on a variety of dishes, and the fresh pineapple juice brings it to another level. We had the burgers on whole grain buns slathered with Sir Kensington’s Fabanaise Chipotle Mayonnaise, but vegan mayo and sriracha mixed together is delicious too. I added sliced red onion, fresh pineapple slices, micro greens, and baked sweet potato fries. I’m still trying to find the perfect baked sweet potato fries recipe and will share that when I do.

The portobellos are fantastic as burgers, but they are the ultimate juicy and tender steaks and great in Buddha bowls. I like drizzling the sauce over sprouted brown rice and adding a salad or steamed seasonal vegetables to the bowl. Although using it in stir fry is another excellent meal option. I love a recipe that you can change by mixing it up in a different dish and also adjusting to your personal taste and craving.

Teriyaki Steak Burgers

Print Recipe
Serves: 2


  • 1/4 cup tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon neutral tasting oil
  • 2 tablespoons rice vinegar
  • 1 garlic clove, minced
  • 2 tablespoons pineapple juice, or maple syrup
  • 1 tablespoon Sambal Oelek, optional
  • 1/4 teaspoon minced ginger
  • large portobello mushrooms



Trim stems up to the caps; set aside.


Combine everything, except the mushrooms, in a glass dish large enough to hold the mushrooms. Add the portobellos and turn to coat.


Preheat the grill or oven broiler. Grill steaks about 10-12 minutes flipping every 3-5 minutes until tender. Pour on more sauce each time you flip them.


These taste even better if you have time to marinate the mushrooms at least 30 minutes. If you're adding the sambal oelek though, you may want to mix it into the marinade right after you put the mushrooms on the grill. I didn't do this the first time, and they were really spicy hot, almost too much.

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