For tofu lovers, these Thai-influenced burgers won’t disappoint. The heat of the barbecue actually amplifies the natural sweetness of the pineapple, making it a contender for one of the best burger toppings around.
2 - 350 g blocks extra-firm tofu, chopped
1/3 cup (80 ml) wheatgerm or ground flaxseed
3 spring onions, chopped
1/4 cup (60 ml) chopped coriander
2 garlic cloves, crushed
2 tsp (10 ml) grated ginger
1 1/2 Tbsp (30 ml) low-salt soy sauce
3 tsp (15 ml) sesame oil
3 tsp (15 ml) sweet chilli sauce or chilli garlic sauce
1 1/2 tsp (7 ml) curry powder
6 pineapple rings
Zest of 1 lime
1/4 tsp (1 ml) chilli powder, or to taste
1/8 tsp (0.5 ml) sea salt
6 organic wholegrain buns (optional)
3 Tbsp (60 ml) hoisin sauce
Place tofu in food processor container; blend until pulverised and beginning to stick together. Add wheatgerm or flaxseed, spring onions, coriander, garlic, ginger, soy sauce, sesame oil, chilli sauce and curry powder to container and pulse until everything is mixed together. Form mixture into 6 equal-sized patties.
Pat pineapple rings dry with paper towel and brush both sides with a light coating of oil. In small bowl, stir together lime zest, chilli powder and salt. Season both sides of pineapple with chilli mixture.
Preheat barbecue to medium. Brush tofu burgers with oil and cook for 5 minutes per side, or until golden brown. Cook pineapple rings for 2 minutes per side, or until they have developed grill marks. If using buns, heat them on the barbecue for 1 minute, or until toasted.
Serve tofu burgers topped with hoisin sauce and barbecued pineapple.
Each serving contains: 921 kilojoules; 13 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 25 g total carbohydrates (13 g sugars, 3 g fibre); 412 mg sodium
Where’s the bun?
For many people, no burger is complete without the bun. Keep in mind, however, that the typical bun adds about 481 kilojoules to each burger. So if you’re watching your kilojoule intake, rest assured that many patties are wonderful sans bun if served with inspiring sauces and toppings. Or if eating two burgers, consider having just one with a bun.
When selecting hamburger buns, make sure to choose those that contain wholegrain flour as the first ingredient. And of course, burgers are always better when placed between buns that have been toasted.
Quinoa Kale Burgers with Chipotle Yoghurt Sauce
Replete with superfoods, these burgers are loaded with fibre. But don’t think they’ll taste like cardboard. Chipotle gives the sauce some smoky heat, but you can also use smoked paprika, cayenne pepper or even curry powder if you prefer.
2/3 cup (160 ml) quinoa
3 cups (750 ml) cooked or canned haricot beans (rinsed and drained)
2 cups (500 ml) very finely chopped kale
1/3 cup (80 ml) organic oat bran or ground flaxseed
1 1/2 Tbsp (30 ml) tomato paste
1 large free-range egg, lightly beaten
1 shallot, minced
2 tsp (10 ml) fresh thyme
1/2 tsp (2 ml) sea salt, divided
1/4 tsp (1 ml) black pepper
1/2 cup (125 ml) plain low-fat yoghurt
3 tsp (15 ml) lemon juice
1 tsp (5 ml) honey
1 garlic clove, grated or crushed
1/4 tsp (1 ml) chipotle chilli powder
6 organic wholegrain buns (optional)
Spanish onion, sliced
In medium-sized saucepan, combine quinoa and 1 1/4 cup (310 ml) water. Bring to a boil, reduce heat and simmer covered until quinoa is tender and water has absorbed, about 10 minutes. Remove from heat and let quinoa cool for at least 5 minutes.
Place beans in large bowl and mash with potato masher or fork. Add quinoa, kale, oat bran, tomato paste, egg, shallot, thyme, 1/4 tsp (1 ml) salt and black pepper to bowl and stir to combine. Form mixture into 6 equal-sized patties.
In small bowl, stir together yoghurt, lemon juice, honey, garlic, chipotle powder and remaining salt. Taste and add more chipotle if desired.
Preheat barbecue to medium. Brush burgers with oil and cook for 5 minutes per side, or until they have developed a crispy crust. If using buns, heat them on the barbecue for 1 minute, or until toasted. Serve burgers topped with yoghurt sauce and sliced vegetables.
Each serving contains: 1072 kilojoules; 14 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 46 g total carbohydrates (4 g sugars, 12 g fibre); 236 mg sodium
source: "Vegie Burgers", alive Australia #18, Summer 2013
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.
Bet you’ve never considered making breakfast or Sunday brunch on the grill. Consider cooking your egg-soaked bread over flames as a way to coax even more flavour out of brag-worthy French toast. You can also use slices of brioche bread and whatever fruit happens to be in season. Of course, nobody could fault you for topping it all off with a drizzle of maple syrup. If you want it dairy free, you can use dairy alternatives such as oat milk and coconut yogurt. Not so fresh Somewhat stale bread is key to great French toast. You want it to be 2 to 3 days old. What if your bread isn’t aged enough? You can speed up the process by slicing bread and then placing it on a pan in 350 F (180 C) oven for about 10 minutes, or until it firms up. Make sure it’s sliced nice and thick to prevent the egg mixture-to-bread ratio being too heavy in favour of egg, resulting in soggy French toast.