TIP OF THE DAY: Veggie Burgers For Labor Day
 [1] The Island Burger has grilled pineapple, to whisk your taste buds to the tropics.  [2] The Pita Burger has Mediterranean accents, including feta cheese.
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When one of Top Chef’s favorite chefs, Richard Blais. In addition to his cuisine moderne, Chef Blais previously owned the FLIP burger boutique in Atlanta. Using MorningStar Farms’ veggie burgers. The burger line alone is extensive (here are recipes for the entire product line): Even meat eaters like a good veggie burger—and these are great veggie burgers. Serve both beef burgers and veggie burgers, and you’ll be surprised to see who comes back for seconds on the veggie. National Veggie Burger Day is June 5th. Prep/cook time is 20 minutes. Ingredients Per Burger ________________ *Kansas City-style barbecue sauce is smoky and sweet. It is made by large brands like Bulls-Eye and Heinz, as well as by artisan producers. |
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Preparation 1. GRILL the Spicy Black Bean Burger to warm, and chop roughly while still warm. Toss with barbecue sauce. Set aside in bowl. 2. GRILL to warm the Grillers Original Burger. Grill the pineapple slice on the hottest part of the grill, 1 minute on each side. 3. TOSS the cilantro, cabbage, sesame oil and mustard in a bowl. Season with salt and pepper. 4. PLACE a small handful of dressed cabbage on bottom half of the bun. Add the two Grillers Original Burgers, with the grilled pineapple slice between the patties. Top off with the Spicy Black Bean Burger-and-barbecue-sauce mix. Add the top bun half and serve. |
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RECIPE #2: PITA BURGER Prep time is 25 minutes, cook time is 5 minutes. Ingredients Per Burger 1. PICKLE the cucumbers. Bring the bring vinegar, salt and sugar to a boil in a small pot. Remove from the heat; whisk in the turmeric and coriander seed. Add the sliced cucumbers. Cool in the fridge in an airtight container. 2. MIX the yogurt with the garlic, cumin and mint in a small bowl. Set aside. 3. GRILL the watermelon on the hottest part of the grill, 1 minute on each side. When cool enough to touch, dice into cubes. 4. TOSS the watermelon with the arugula and feta in a small bowl. Set aside. 5. SPREAD the herbed yogurt on the inside of the pita. Arrange the burger, cucumbers, beets, arugula, watermelon and feta inside of the pita shell. Perhaps the best known sauce of Spain, Romesco is a pungent, smooth, rich red sauce made from red peppers, tomatoes, ground almonds or other nuts, olive oil, garlic, and cayenne pepper. It originated in Tarragona, a port city on the Mediterranean Sea in the province of Catalonia in northeast Spain. Here’s more about romesco. Prep time is 30 minutes, cook time is 5 minutes. |
 [4] The Romesco Burger is garnished with the famed spanich tomato-almond-onion sauce.  [5] Taste India with the Tandoori Burger.
[6] The Spicy Black Bean Burger is MorningStar Farm’s best-selling burger. |
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Preparation 1. MAKE the romesco sauce. Purée the red pepper, tomato, red onion, vinegar, almonds, salt and pepper in a blender or food processor, until finely ground. Add 1 tablespoon olive oil with the blender running. Add more oil if necessary. 2. SPRINKLE the salt and pepper and drizzle the olive oil over the romaine. Grill to warm the lettuce for 1 to 2 minutes, cut side down. Chop into 1/4 inch pieces. Set aside. 3. GRILL the burger to warm, slice into strips and set aside. 4. SPREAD the romesco sauce liberally over one side of the tortilla and place on grill. Lay the burger strips on top; then add the cilantro and romaine. 5. FOLD the tortilla like a book to close, and flip to the other side. Grill for 1 minute longer and serve. Prep time is 25 minutes, cook time is 5 minutes. Ingredients Per Burger ________________ †For 1 tablespoon, whisk together 1/2 teaspoon of each: cayenne pepper, ground coriander, ground cumin, ground ginger, paprika, turmeric, salt. 1. MIX the yogurt and tandoori spice in a small bowl. Set aside. 2. DRIZZLE the olive oil over the eggplant slices and season with salt and pepper. Grill for one minute on both sides. 3. STRAIN the liquid from cottage cheese. Mix the cheese, spinach, onion, garlic and garam masala. Heat one tablespoon of olive oil in a frying pan over medium to low heat with and cook 15 minutes. If the mixture starts to dry, add a few drops of water to prevent burning. Set aside to cool. 4. GRILL the burger to warm it. At the same time, grill the bread. Place the burger on the bottom of the naan bread. Top with the eggplant, spinach mixture, cilantro, and yogurt. Add the top slice of naan and serve.
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