Hold the bun. This deconstructed version of a drive-thru staple replete with a “special sauce” ups the nutritional ante with more veggies and assures your summer burger habit never tasted so fresh. If desired, other ground meats such as pork, chicken, or even bison can replace the beef. Or make it a vegetarian salad by using your favourite veggie burger recipe.
In small bowl, place onion slices, lemon juice, sugar, and 1/4 tsp (1 mL) salt. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.
In large bowl, gently combine beef, 1/4 tsp (1 mL) salt, cumin, and black pepper. Shape into 4 patties.
Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high and grease grill grates.
Place burgers on grill and cook for 3 to 4 minutes on each side, or until the internal temperature taken with an instant-read thermometer registers 165 F (75 C). Remove burgers from grill, let rest for 5 minutes, and then slice into quarters.
Divide salad greens among 4 serving plates and top with burger chunks, tomato, onion, pickles, and cheese.
Stir together mayonnaise, vinegar, tomato paste, garlic, and paprika. Drizzle dressing evenly over salads.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.