“In the 1980s and ‘90s, a funny thing happened … “alternative burgers started showing up all over America,” Jamie Purviance writes in his fabulous new book, Weber’s Big Book of Burgers. And people who threw backyard barbecues were showing “a new open-mindedness” about burgers. “We cleared room on the grill for whatever our guests preferred, even … gasp … vegetarian burgers,” Purviance adds.
Purviance, a best-selling cookbook author and Weber’s master griller, tops these veggie burgers with a Greek yogurt sauce that includes chopped cilantro and garlic. (These burgers, by the way, appear in Weber’s Big Book of Burgers.)
Purviance also uses extra virgin olive oil to prepare the burgers – for sautéing ingredients like onion, bell pepper and garlic, and for actually grilling the patties themselves. (Click here to get his tips for grilling with extra virgin olive oil.)
The patties combine a variety of savory ingredients, including cooked quinoa, red onion, pinto beans, corn kernels, panko bread crumbs, Greek yogurt, and hot chili-garlic sauce for a little heat. They’re combined in a food processor, and formed into patties.
Rather than cook these burgers directly on the grilling grate, Purviance opts for a grill-proof griddle placed on the grate. The patties are brushed with olive oil and placed, oiled side down, on the griddle and cooked for 4 to 5 minutes, until golden. (The grill lid, by the way, is closed). The tops of the patties are then brushed with more oil, flipped, and cooked for an additional 4 to 5 minutes. (Click here to see recipe.)
The cooked burgers are placed on toasted buns along with arugula, tomato slice, and a dollop of the yogurt sauce.
You can also get Purviance’s recipe for lemon and dill turkey burgers by clicking here.
Your friends at California Olive Ranch