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Barbecue Burgers with an Ethnic Flare
Each burger recipe starts with a barbecued Veggie Bistro Burger from Yves Veggie Cuisine.
- Preheat barbecue.
- Lightly brush each frozen burger with canola oil. Grill over medium heat for 8 to 9 minutes, turning the burger from time to time.
- Dress your burger with one of our ethnic fix’ns.
Mexican Burger
Serves 4
Ingredients:
- 4 Veggie Bistro Burgers, barbecued
- 4 whole wheat hamburger buns - lightly toasted
- 1 ripe Hass Avocado – peeled and sliced
- 4 slices tomato
- hot pepper rings or sliced pickled jalapeno peppers
- ½ cup grated light Monterey Jack cheese
- chopped cilantro
- Assemble burgers. Each burger gets ¼ of the peeled and sliced avocado, 1 slice tomato, cilantro, hot peppers, and 1 tbsp. light Monterey Jack cheese. Serve.
Thai Burger
Serves 4
Ingredients:
- 4 Veggie Bistro Burgers, barbecued
- 4 whole wheat hamburger buns - lightly toasted
- ¼ cup crunchy peanut butter
- 2 tbsp. sweet Thai chili sauce
- 1 cup chopped fresh cilantro or Thai basil
- 1 tbsp. fish sauce (optional)
- Mix together peanut butter, Thai chili sauce and fish sauce, if using.
- Spread ¼ of the mixture onto each toasted bun. Top with ¼ cup of chopped cilantro and chopped cilantro or Thai basil. Add barbecued Veggie Bistro Burgers. Serve.
Italian Burgers
Serves 4
Ingredients:
- 4 Veggie Bistro Burgers, barbecued
- 4 whole wheat hamburger buns - lightly toasted
- ¼¼ cup pesto, store-bought or try ours
- 4 slices tomato
- ¼ cup sun dried tomatoes in oil, drained and julienned
- ¼ cup grated Parmesan cheese
- 16 basil leaves
- Assemble burgers. Each burger gets 1 tbsp. pesto, 1 slice tomato, 1 tbsp. olives, 1 tbsp. cheese, and 4 basil leaves. Serve.
Pesto
Serves 4
Ingredients:
- 1 cup well packed basil leaves
- 1 - 2 cloves garlic
- 2 tbsp. extra virgin olive oil
- 2 tbsp. walnuts or pine nuts
- 2 tbsp. grated Parmesan cheese
- Pulse all ingredients in a food processor. Store in fridge for up to 2 days or freeze for up to 3 months.
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