Most Memorial Day celebrations feature grilled hamburgers and hotdogs. What’s a vegetarian to do?
Sometimes you need to push the envelope and not try to duplicate what everyone else is eating.
My Grilled Teriyaki Turk’y Burgers with Slow Roasted Pineapple Wedges are so tasty that you may find that the carnivores want to check out what you’re eating!
Quorn is a UK company that makes some great meatless products. The primary ingredient in their products is mycoprotein which is made from edible fungi. Quorn Turk’y Burgers have only 90 calories and 10 grams of protein, so they are ideal for folks who are watching their weight – even if they aren’t vegetarians!
Although the Quorn Turk’y Burgers are meatless, they are not vegan or gluten-free, so be forewarned if that is important to you. Although you could make this recipe with canned pineapple wedges, its won’t be as delectable as it is with a lovely fresh pineapple.
You’ve be amazed at how much flavor you can get from just five ingredients!
- 1 package Quorn Turk’y Burgers
- ½ cup teriyaki sauce
- I fresh pineapple, peeled, cored and sliced into fan-shaped wedges
- 1 lemon or Meyer lemon, juiced
- 1 lime, juiced
- Take the package of Quorn Turk'y Burgers out of the freezer the night before and put in the fridge to thaw.
- In the morning, put the thawed burgers in a container with a tight lid and pour the teriyaki sauce over them. Prick each burger several times with a fork and turn to coat completely with teriyaki sauce. Cover the container and put it back in fridge. Turn occasionally to make sure that both sides are thoroughly coated. I think that these are best if they marinate all day, but you can still make this recipe even if you only have 45-60 minutes to marinate them!
- Cut the top and bottom off your pineapple and stand it upright on your cutting board. Using a sharp, flexible knife, cut the skin off the outside of the pineapple in long strips. If there are still some small brown eyes left from the skin, remove them with the tip of your knife or a potato peeler, just as you would the eyes of a potato. Quarter the pineapple lengthwise. Cut out the core out of each quarter. Cut each long slice into half-inch thick wedges.
- Combine the lemon juice and lime juice and coat the wedges with the lemon-lime juice so the pineapple doesn’t brown. I like Meyer lemon which is quite a bit sweeter than regular lemons and yields a lot of juice.
- Prepare your grill. I like to use one of those nice flat grill pans that keep smaller foods from falling through the grates. I start the Turk’y Burgers first because they take about 6 minutes per side, and then add the pineapple after they have been grilling for a few minutes. The pineapple will just take 3-4 minutes per side. Watch them carefully, so that the pineapple doesn’t stick to the grill or burn!