No longer can Budweiser and lame frozen burgers make a Memorial day BBQ a success. There will be those with vegetarian diets, dismayed and disenfranchised by a lack of food they can consume. That is where professional surfer Tia Blanco comes in to save you from dietary-dilemma. Repping Beyond Meat, a line of vegetarian burgers, Tia is one hell of a burger ambassador.

With this refreshing and non-meat entry into the BBQ canon, you will make sure dietary for everyone will be met at your Memorial day BBQ.



May is National Burger Month, so you need a burger that best simulates the real thing. Tia has taken the plant-based Beyond Burger that cooks, looks and bleeds like a real beef burger and created one that savors with summer flavors. Her recipe for her Teriyaki Hawaiian Burger is topped with grilled pineapple, sriracha, scallions and romaine.

Tia’s Beyond Burger


• 1-2 pineapple slices, grilled
• 1-2 romaine lettuce leaves
• 1-2 tbsp teriyaki sauce
• 1 tbsp Sriracha
• 2 tbsp cilantro, chopped
• ¼ cup scallions, sliced
• 1-2 tsp sesame oil
• 1 Vegan Potato bun


Preheat grill to 400-500 degrees. Slice pineapple and coat with sesame oil. Set aside until grill is hot. Follow instructions on package, cook burger in sesame oil, and remove from pan. Pre-heat grill or pan to medium-high heat and cook for 3 minutes per side Interior of product may still be red or pink when fully cooked. Do not overcook. Remove from pan. When grill is hot, place pineapple slices onto hot grill and cover. Cook for 7-10 minutes per side. This can vary depending on the heat of your grill. Toast potato bun on grill for 1-2 minutes per side, while cooking pineapple. Prepare teriyaki sauce and set aside. When everything is ready coat bottom of bun with teriyaki sauce then stack burger, grilled pineapple, scallions, lettuce, and then top with sriracha sauce and more teriyaki.

The Beyond Burger is available nationwide at Whole Foods.