Barbecued Portobello Mushroom Burger with a Glazed Pineapple Ring

Yum. When I lived in BC there was this popular restaurant chain that had this fantastic burger, topped with a pineapple ring. This version is much healthier, but still packs a punch with a great homemade barbecue sauce. You could also ditch the portobello mushroom, and go for your own fave vegetarian burger patties, but I like the simplicity of this combination. If you haven't made your own barbecue sauce I HIGHLY recommend that you do. You marinade the mushrooms in this barbecue sauce, and can use the remaining sauce for extra topping goodness.

Ingredients (makes 4 burgers):
Barbecue Sauce:
1 whole bulb of garlic, roasted
1 tsp olive oil

1 cup ketchup
4 tbsp brown sugar
3 tbsp soy sauce
2 tbsp apple cider vinegar
2 tsp mustard ( I like a non-grainy Dijon, but you can use regular as well)
a few dashes of hickory smoke flavoring (to taste; this is easy to find in any grocery store)
a few dashes of hot sauce (to taste)

4 large portobello mushrooms, stems removed

4 pineapple rings (I buy canned pineapple rings)
1 tbsp brown sugar

4 hamburger buns
any additional toppings that you like (tomatoes, lettuce, condiments, etc.)

1) To roast the garlic, cut off the top portion of a garlic bulb (the pointy end), so that the cloves are exposed. Drizzle 1 tblsp of olive oil on top. Place bulb, cut side up, in a baking dish. Bake in a 400 degree oven for 20 minutes, remove, add more olive oil, and bake for an additional 10 minutes (or until the cloves are soft to the touch). Squeeze out the roasted cloves and press gently with a knife, back and forth until a paste is made. 
2) For the barbecue sauce, process all ingredients in a processor, or blender until smooth (including roasted garlic paste; you can also use a whisk). Add additional seasonings, sugar, etc., to your liking.
3) Place mushrooms in a shallow dish, and pour barbecue sauce over top. Rotate the mushrooms so the are completely covered. Let mushrooms sit in the marinade for at least 2 hours (or overnight).
4) Sprinkle both sides of the pineapple ring with brown sugar. Set aside (the sugar will begin to dissolve, but that is okay).
5) Heat, and lightly oil a grill (I like to use my George Foreman, so that it gets both sides at the same time). Grill the glazed portobello mushrooms (about 5 minutes on each side). Set aside to retain the moisture. Grill the pineapple rings until they begin to caramelize (about 4 minutes on each side). Place mushroom on toasted bun, add  additional barbecue sauce, and top with glazed pineapple ring. Enjoy with your favorite toppings!
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