Preheat a charcoal or gas grill for direct cooking over medium heat. Lightly coat burger patties and pineapple with olive oil; set aside.
These burgers are beyond! Maybe it's because they're made with 100% veggies thanks to the Beyond Meat veggie patties. And you're not going to want to skip the cilantro aioli.
To get more vegan and vegetarian recipes, watch Coco and Lala's show, Vegan and Veggie Ventures on HSTV.com.
Servings and Ingredients
|6 Beyond Meat veggie patties|
|6 slice(s) fresh pineapple, peeled and corred|
|Gustare Vita olive oil, for brushing|
|6 Hy-Vee Bakery hamburger buns|
|Desired toppers, such as: butter lettuce, sliced red onion, sliced tomatoes, and teriyaki sauce|
|½ c. vegan mayonnaise|
|½ c. fresh jalapenos, seeded and finely chopped|
|1 clove(s) garlic, minced|
|½ lime, juiced|
|¼ tsp. Hy-Vee ground cumin|
|¼ c. fresh cilantro, finely chopped|
Things To Grab
- Charcoal or gas grill
- Small bowl
Meanwhile, make Cilantro Aioli: Combine mayo, jalapeno, garlic, lime juice, cumin, and cilantro in a small bowl. Season to taste with salt. Cover and refrigerate until ready to assemble burgers.
Grill burgers according to package directions. During the last few minutes of grilling, place pineapple on grill grates. Grill pineapple for 3 to 5 minutes or until lightly charred, turning once halfway through. If desired, place hamburger buns on grill for 30 seconds to 1 minute or until toasted.
To assemble burgers, spread aioli on each half of the toasted hamburger buns. Layer with desired toppings such as butter lettuce leaves, sliced red onions, and tomatoes. Top with cooked burger patty and grilled pineapple. If desired, drizzle with teriyaki sauce for additional flavor.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 0mg
- Sodium: 680mg
- Total Carbohydrates: 39g
- Protein: 25g
HSTV.com; Vegan and Veggie Ventures With Coco and Lala; Veggie Burgers with Cilantro Aioli episode