Step 1

FOR THE HONEY WASABI MAYO: In a small bowl, whisk together mayo, garlic, honey and desired amount of wasabi paste. Refrigerate until ready to serve.

Step 3

*I use wasabi powder and mix it with a little water until it forms a paste. Then I add a pea-size amount at a time until I get the flavor I want. A little wasabi goes a long way, so only add a little at time and taste as you go.

Step 5

FOR THE GRILLED TERIYAKI PORTOBELLO BURGERS: Preheat your grill to medium-high, about 400° to 425° Fahrenheit.

Step 7

Brush the underneath side of the portobellos with the teriyaki sauce, and spritz with the olive oil mister. Lightly mist both sides of the pineapple and onion slices with olive oil as well. This helps to keep them from sticking when grilling

Step 9

Once your grill is hot, place the portobello burgers (teriyaki or underneath side facing down), and the pineapple and onion slices onto the hot grates. Generously brush more teriyaki sauce on the tops of the mushrooms. Close your grill lid and grill for 8 to 10 minutes or until good grill marks form.

Step 11

Then carefully turn the portobello burgers, pineapple and onion slices. Close the grill and continue grilling for 3 to 4 minutes more.

Step 13

Open the grill and top the the burgers with slices of gouda cheese. Close the lid if the cheese needs help melting, it should only take a few minutes. Remove the burgers, grilled pineapple and red onion.

Step 15

TO SERVE: Divide a few butter lettuce leaves onto four plates. Add a dollop of the honey wasabi mayo and top with a grilled teriyaki portobello burger, slices of grilled red onion, pineapple and more teriyaki sauce if desired. Garnish with sprouts and a sprinkle of sesame seeds.