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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
  1. 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)
  1. Mix together peanut butter, Thai chili sauce and fish sauce, if using.

  2. 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
  1. 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
  1. Pulse all ingredients in a food processor. Store in fridge for up to 2 days or freeze for up to 3 months.