Plant Based BBQ Hawaiian Burger

Originally posted on

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.


Recipe yields 4 vegan burgers

For burger

  • 4 burger buns (choose GF option if you prefer)

  • 4 portobello mushrooms

  • 1 medium onion, sliced into rings

  • 1 large tomato, sliced

  • 4 pineapple slices

  • 4 leaves of butterhead lettuce or greens of choice

  • Extra-virgin olive oil

  • Salt & Black pepper to taste

  • About 1/2 cup barbecue sauce

For BBQ sauce

  • 5 cups organic ketchup

  • 4 tbsp. peanut or almond butter made with the NutraMilk

  • 2 tbsp. molasses

  • 1/4 cup pure maple syrup or brown sugar*

  • 1/4 cup apple cider vinegar

  • 2 tbsp. low sodium soy sauce (use tamari or coconut aminos for GF)

  • 2 tbsp. vegan Worcestershire sauce

  • 2 tbsp. Sriracha, or other hot sauce

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)

  • pinch salt (optional)


  • Start by making the peanut butter for BBQ sauce.

  • Place peanuts in the NutraMilk container.

  • Press Butter cycle, set for 2-3 minutes.

  • Press Start.

  • Open the container lid.

  • Set aside 4 tbps. for BBQ sauce and store the rest for later use.

  • Add all BBQ sauce ingredients to a medium sized bowl and whisk to combine. Makes about 2 cups. Set aside and store leftover in the refrigerator up to a week.

  • Pre-heat your grill to medium-high.

  • Place the mushroom caps in the bowl and toss with BBQ sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes,

  • Place the mushrooms on the grill, reserving BBQ marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

  • Add pineapple slices and onions to the grill (lid closed) and cook until tender.

  • Add buns to the cooler side of the grill for a few minutes before taking everything out.

  • Remove everything and make your burger in the order that you prefer most.

  • You can add any other ingredients you desire such as cheese; make it a double Portobello mushroom if you love mushrooms like me; add all the sauce you want. Enjoy!