© 2020 BS Grillin' Company. 

amazon%20button_edited.jpg
  • facebook-square
  • Twitter Square
  • youtube-square
easy-hummus-chickpea-veggie-burgers.jpg

Ingredients:

 

BS Grillin' Co. Sweet Zucchini Relish

1 cup rolled oats (not quick-cooking)

1/2 cup cooked chickpeas

1/3 – 2/3 cup prepared classic hummus, homemade or store-bought

1/4 cup finely diced yellow onion

2 TBSP fresh chopped parsley (optional)

2 tsp onion powder

1/2 tsp ground cumin

1/2 tsp ground red cayenne pepper

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

2 TBSP olive oil

Instructions:

Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don’t completely mash them – you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don’t want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.

Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. 

Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn’t big enough.

Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.

Serve on a bun with Sweet Zucchini Relish, over a salad, or on its own as a quick snack.

Adapted recipe from https://www.kitchentreaty.com/easy-hummus-chickpea-veggie-burgers/#recipe

Hummus Chickpea Veggie Burger with Sweet Zucchini Relish

vegan mushroom bean burger recipe.jpg

Ingredients:

 

BS Grillin' Co. Sweet Zucchini Relish

1 TBSP canola oil (or vegetable oil)

1 small onion (white or yellow, diced)

1 clove garlic (minced)

3 green onions (diced)

1/2 tsp cumin

3/4 cup mushrooms (fresh, diced small)

 

1 15 oz. can pinto beans

1 tsp parsley

Salt to taste (sea salt or kosher salt is always best!)

Black pepper to taste

2 TBSP oil

Instructions:

First, sautee the diced white or yellow onion and garlic in canola oil or vegetable oil for 3 to 5 minutes, until the onions are soft. Next, add the green onions, cumin, and the chopped mushrooms and cook for another 5 minutes, or until mushrooms are cooked. You can add a bit more oil if needed. Set the onion and mushroom mixture aside. Use a fork or potato masher to mash the beans until well mashed. You can also pulse them in a food processor until smooth if you prefer. 

 

In a large bowl, combine the mashed beans with the onion and mushroom mixture and add the parsley, salt, and pepper. Make sure the ingredients are well combined. Shape the mixture into patties about 1 inch thick. If you make them too thin, they may fall apart, but if you make them too thick, it will be more difficult to get them to cook them all the way through. Heat about 2 tablespoons of oil and cook each patty until the veggie burgers are done, about 3 minutes on each side. You can also use an indoor grill pan to grill your veggie burgers if you have one. The onion and mushroom flavor is excellent when grilled. Serve with Sweet Zucchini Relish. Enjoy!

Adapted from https://www.thespruce.com/vegan-mushroom-bean-burger-recipe-3378623

Vegan Mushroom Bean Burger with Sweet Zucchini Relish

Tuna_Stuffed_Potatoes.jpg

Ingredients:

 

BS Grillin' Co. Sweet Zucchini Relish

4 large baked potatoes

2 (5-oz) cans tuna in oil, drained

1 cup reduced-fat mayonnaise

1 teaspoon mustard

1 green onion, sliced

1/4 cup parsley, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions:

Slice baked potatoes in half lengthwise and scoop the flesh into a large bowl. Add Sweet Zucchini Relish, tuna, mayonnaise, mustard, green onion, parsley, salt and pepper to bowl and mix thoroughly.

Pile tuna into hollowed potatoes. (There may be leftover filling. Store in the fridge for piling onto sandwiches, salads, or crackers!)

Place potatoes on a baking sheet and bake in a 400° F oven for 15 minutes. Then broil until crispy, about 3 minutes. Remove from oven and sprinkle with additional parsley.

Adapted from http://relish.com/recipes/tuna-salad-stuffed-potatoes/

Tuna Salad Stuffed Potatoes