The Ultimate Veggie Burger 101

Recipe Courtesy of Anthony Serrano

Ingredients

- 1 can black bean (rinsed & drained)
- 1 can chickpea (rinsed & drained)
- 1/4 cup Broccoli (finely chopped)
- 1/2 red onion (diced)
- 1/4 cup red wine
- 1 tbsp Bull Grills Burger Rub
- 1/2 cup bell pepper
- 1 grilled lemon
- 1 tsp salt
- 1 cup pork panko
- 2 tbsp olive oil
- 3 eggs

Instructions

In a food processor combine black beans, chickpeas, Bull Burger Rub, sea salt, red wine vinegar, olive oil, grilled lemon juice, & eggs. Pulse until the beans are broken up but not pureed.

Fold in pork panko or bread crumbs, broccolini, red onions, and bell pepper. Gently mix the mixture until it’s thoroughly incorporated.

Form into desired size burger patties. Grill on a lightly greased medium heat preheated Bull Griddle until both sides are caramelized. It should take about 4 minutes on each side.

Serve with your favorite toppings and enjoy.

Grilling an amazing-tasting veggie burger is a lot easier than one might think with the right combination of ingredients and a Bull Griddle. I found the secret is combining bold veggies with the right amount of moisture, texture, and flavor to create a burger that can stand up to its beefy cousin. In the latest installment of our Grilling Master Class: The Ultimate Veggie Burger 101, I’ll teach you to combine black beans, chickpeas, and broccolini into a burger that pairs amazingly with a chipotle almond butter aioli.

Once they veggie burgers are formed you can either grill right away or freeze them to grill another day. I suggest placing them on a silicone mat after forming the burgers in order to keep them from sticking.

Remember not to overcook the veggie burgers! You really just want to cook them long enough until they get a little color and are heated completely through.

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Beer-Soaked Steak Kabobs

Recipe Courtesy of Broilmaster Grills

Ingredients

2 lb boneless tenderloin steak, cut into 1 to 1-1/2 inch cubes
1-1/2 cups of beer (light ale or pilsner preferred)
1/4 cup Dijon (or coarse ground) mustard
1/4 cup honey
1/2 cup minced onion
3 large garlic cloves minced well
1/2 tsp whole cloves (optional)
1/4 tsp ground cinnamon (optional)

Instructions

Mix all ingredients well. Add cubed tenderloin and place into a sealable container. Seal and refrigerate (overnight if possible). Remove meat from marinade and thread onto skewer with vegetables as desired.

Grill steak over medium-high heat (350° to 400°F) for 10 to 20 minutes or to desired doneness. Turn frequently while cooking.

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The BBQ Buddha’s Game Day Wings

Recipe Courtesy of Chris Sussman, AKA The BBQ Buddha

Ingredients

1 lb. chicken wings
1 tbsp vegetable oil
2 tbsp Big Green Egg Sweet and Smoky Seasoning
1 cup Big Green Egg Vidalia Onion Sriracha Barbecue Sauce

Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C with apple wood chunks.

Drizzle wings with vegetable oil. Add Big Green Egg Sweet and Smoky Seasoning to the wings and toss to cover.

Add the seasoned wings to the EGG. Cook for 30 minutes and flip to the other side. Cook another 20 minutes and remove from the EGG.

Increase the temperature of the EGG to 400°F/204°C.

Coat the wings with the Big Green Egg Vidalia Onion Sriracha Barbecue Sauce. Place the wings back on the EGG and cook for 5 minutes or until the sauce has caramelized. Remove the wings from the EGG and let rest for 5 minutes.

Garnish with cilantro, chopped green onions, toasted sesame seeds, or fresh lime (optional).

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Salt Slab-Grilled Pears with Gingersnap Cookies and Cream

Recipe Courtesy of Steven Raichlen

Ingredients

1 ½ cups gingersnap cookies, crumbled
¼ cup sugar
½ tsp grated lemon zest
½ tsp ground cinnamon
8 tbsp unsalted butter, in 8 pieces
4 large ripe pears
Sweetened whipped cream, for serving (optional)
4 individual or 1 large salt slab

Instructions

Set the EGG for indirect cooking with a convEGGtor at 400°F.

Preheat the salt slabs according to the manufacturer’s instructions. Note: heat the salt slabs gradually to avoid cracking.

Place the cookies, sugar, lemon zest, and cinnamon in a food processor and grind to coarse crumbs. Grind in the butter.

Cut each pear in half lengthwise and remove the seeds and core. Spoon the filling into the hollowed pears.

Place 2 pear halves on each heated salt slabs. Cook 10-15 minutes or until the pears are browned and soft.

Serve the pears on the salt slabs with sweetened whipped cream.

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Rosemary Grilled Chicken Sandwiches

with Cheddar & Black Forest Ham

Ingredients

4 (4-ounce) boneless, skinless chicken breast halves, fat trimmed
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh rosemary
2 teaspoons minced garlic (2 medium cloves)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 slices Cabot Sharp Cheddar
4 ounces sliced Black Forest or other flavorful ham
4 buns, split
Romaine leaves

Makes 4 servings

Instructions

Place chicken between 2 large sheets plastic wrap; pound with mallet or heavy pan to flatten to even ½-inch thickness.

In medium bowl, whisk together oil, lemon juice, rosemary, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for about 1 hour.

Set EGG for direct cooking at 500°F/260°C.

Remove chicken from marinade, shaking off excess. Cook on EGG until browned on outside and cooked through to center, 2 to 3 minutes per side. Toward end of cooking time, top each breast with slice of ham and cheese; cover with grill lid or foil until cheese is melted, about 2 minutes longer.

Serve on buns with bed of romaine leaves (toast buns on grill if desired).