Grilling on the Fourth. 7/4/21

Open faced bean burger and portobello mushroom burger with tabbouleh

Happy Fourth of July! We took advantage of a beautiful day here in Northern California grilling our dinner and eating al fresco. Because we like to eat volume so we used our one roll to support two different burgers.

Black bean burger

This is a spicy black bean burger that I made in May. We froze our leftover patties and we each had one with mayo, tomato, grilled onion, and salad greens on half of a kaiser roll. Here is the recipe I used to make these. https://dininglite.blog/2021/05/25/spicy-black-bean-cakes-with-roasted-veg-5-24-21/

And in addition…

Portobello mushroom burger

John marinated the mushroom in balsamic vinegar, thyme, olive oil, garlic powder, salt and pepper. We used the other half of our roll for the mushroom along with some mayo, grilled onion, tomato, basil, and salad greens. It was so delicious! Juicy and satisfying.

In addition I made tabbouleh which is a lot of work but really yummy. The food processor really helps with all the chopping up of parsley, scallions, mint, and garlic. The bulgur wheat is soaked for 20 minutes which helps to soften it up and I made it a couple of hours ahead so the bulgur wheat could soak up the vinaigrette. I used cherry tomatoes as well but I had to chop those up by hand. This is a delicious, fresh salad.

This entry was posted in American, Grilling, Healthy tips, Legumes, Recipes, Salad, Vegetables, Vegetarian and tagged , , . Bookmark the permalink.

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