4 patties | Yves Veggie Cuisine® The Good Veggie Burger, cooked |
4 slices | Spicy Grilled Pineapple (recipe follows) |
1/4 cup (60 ml) | Balsamic Red Onion Confit (recipe follows) |
tomato slices | |
lettuce leaves | |
a few | leaves fresh basil |
4 | panini breads, regular or whole wheat |
Balsamic Red Onion Confit | |
2 | large red onion |
3 tbsp (45 ml) | Spectrum® Organic Canola Oil (or vegan margarine) |
1 tbsp (15 ml) | Spectrum® Organic Balsamic vinegar |
salt and pepper | |
Spicy Grilled Pineapple | |
4 slices | fresh pineapple |
1 tbsp (15 ml) | Spectrum® Olive Oil Extra Virgin Cold Pressed |
pinch | of kosher salt |
small pinch | of hot paprika (or mild curry powder), to taste |
Balsamic Red Onion Confit
Mince the onions. Heat oil in a large skillet or pot over low heat. Add in onion, salt and pepper. Cook 20 to 30 minutes, stirring from time to time, until onions are very soft, almost jam-like. Add in balsamic vinegar, increase heat to help evaporate and cook 1-2 minutes. Remove from heat and let cool, if desired. This confit can be prepared ahead of time and chilled up to 5 days.
Spicy Grilled Pineapple
Oil the grill and preheat the barbecue on High.
If using a whole pineapple, peel, cut into medium slices and remove core. Baste slices with olive oil and season with salt and paprika or curry powder. Grill on barbecue, lid closed, 5 to 8 minutes until nicely charred (check a few times to avoid burning). Reserve.
Hawaiian-Style Veggie Burger
Lower barbecue to medium and cook burger patties according to directions.
To assemble burgers, spread a little confit over both top and bottom of panini breads. Add patty, grilled pineapple slice and a few whole basil leaves. Close burger buns and serve immediately, with a side of Terra Chips® Sweet Potato and homemade coleslaw, if desired.
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