The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hawaiian Teriyaki Burger & Edamame
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Prep in 10
High protein
New
5 plants
Serving size
Ingredients
- 2 tbsp red wine vinegar
- 100g edamame beans (Soya)
- 140g tinned pineapple (pineapple, pineapple juice)
- 2 tsp sesame seeds (Sesame)
- 1 onion
- 160g mangetout
- 4 tbsp teriyaki sauce (Soya) (Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Coconut Palm Sugar, Red Chilli puree, Ginger Puree, Lime Juice Concentrate)
- 3 large potatoes
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 4 beef burger
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 725
Protein: 46g
Carbs: 48g
Fat: 39g
Hawaiian Teriyaki Burger & Edamame
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potato into wedges. Place onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Drain the pineapple, keeping the juice. Make the quick pickled onions; thinly slice the onion and place into a small bowl with the vinegar, 2 tbsp pineapple juice and a pinch of sea salt. Mix and leave to pickle.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the pineapple chunks and cook for 2-3 minutes, until blackened. Remove and set aside.
- Return the pan to medium-high heat with 1 tsp oil. Add the burgers and cook for 5-7 mins on each side, until cooked through. Drain off any excess oil during cooking. In the 2 mins, add the teriyaki sauce along with 2 tbsp of pineapple juice (or to taste) and boil until the sauce has thickened.
- Meanwhile, heat another large frying pan with 1 tsp oil on high heat. Add the mange tout, edamame and a pinch of sea salt. Cook for 2-3 mins, until charred and soft.
- In a small bowl, mix the yoghurt, a pinch of sea salt and the chilli paste to taste.
- Serve the wedges alongside the charred greens, pickled onions, spicy yoghurt and teriyaki burger, with the charred pineapple on top.
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