May is a busy month; May Day on May 1st, Star Wars Day on May 4th, Cinco de Mayo on May 5th, and of course both Mother’s Day and Memorial Day. It also happens to be National Barbecue Month, so we thought we’d share some of our favorite veggie grill recipes. Bon Appetit, and remember the best way to keep those veggies fresher, longer is with a BerryBreeze! You can get one just in time for grilling season here!
MOMable’s Grilled Black Bean Burgers
2 cups of cooked black beans (approximately 2 15oz cans worth – drained & rinsed)
¼ cup green peppers, finely chopped
½ cup bread crumbs or oats (gluten free also an option)
½ cup red onion, finely chopped
1 large carrot, grated
1 egg or 1 flax egg*
1-1/4 teaspoons of garlic powder
1 teaspoon of chili powder
1 teaspoon of cumin
½ teaspoon paprika
½ teaspoon of salt
2 teaspoons of diced cilantro
Pinch of turmeric
In a large mixing bowl, mash 1-1/2 cups of the two cups of black beans called for.
Add remaining ½ cup of black beans.
In a small bowl, mix dry spices together – garlic powder, chili powder, cumin, paprika, salt,cilantro, and turmeric.
Pour dry spices over bean mixture.
Add all of the remaining ingredients and mix well with hands.
Form into 4-5 large size hamburger patties.
Grill on a greased sheet of aluminum foil on the grill just as you would a “normal burger”.
Once browned and starting to crisp on bottom side, flip and do the same on the other.
Serve on your favorite bun with toppings or over rice.
Flax egg: 1 Tablespoon of ground flax + 3 Tablespoons of warm water. Mix and set aside for at least 5
Good Ol’ Grilled Asparagus
1 pound asparagus (estimate 1/4 pound per person), thick spears
1-2 Tbsp Olive oil
Preheat your grill for high, direct heat.
Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard). Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle salt over them.Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly.Remove from grill and serve.
Bobby Flay’s Grilled Peaches with Cinnamon Sugar Butter
1 stick unsalted butter, at room temperature
1 teaspoon cinnamon sugar
2 tablespoons granulated sugar
4 ripe peaches, halved and pitted
Mint leaves, for garnish
In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Got a veggie you love grilling on the barbie? Let us know in the comments!