Yesterday, a Facebook friend asked, “Do you have any suggestions on how to cook a veggie burger patty and keep it moist off the grill?”
FYI – A veggie burger is a hamburger-style patty that does not contain meat. The patty of a veggie burger may be made, for example, from vegetables, textured vegetable protein (soy meat), legumes, nuts, dairy products, mushrooms, wheat, or eggs. In places such as India where vegetarianism is widespread, McDonald’s and KFC serve veggie burgers. In Sweden, they call it the “McGarden”.
Flash grilling the meats for my Nona Perkins’ ragu!
FLAVOR TIP: Okay, it’s no secret that I’m a bbq junkie…it’s what I do, it’s what I love. So, this added step in the rest of my recipes just seemed like a no-brainer.
If you want to up your dish’s flavor profile by several notches, try this – whenever possible “flash grill” the meat and/or veggies over live fire (or on your gas grill), before cooking according to the recipe.
As you probably know, at hautemealz.com (andburninlovebbq.com) we, and our subscribers, support the No Kid Hungry program*. Child hunger is a very personal subject for me, and I’m proud that we can share this message at every opportunity.
Okay, so we’ve been trying to pinch some pennies around the ol’ TeamPerk clubhouse, and one way we’ve found to do so is to start buying a lot of out “staples” in bulk. (Usually on red-eye trips to Winco to avoid the horrible crowds…)
The only problem for me, as the cook, was that I ended up with upwards of a dozen plastic bags of stuff (rice, oatmeal, couscous, beans, etc) all piled together on a shelf.
Plus, I had to go find the little recipe card for each whenever I wanted to cook something.
Luckily, I also shop at Costco for a few items, milk being one of them.
Now, to be honest, I hate the new milk containers when it comes to pouring milk, and end up grumbling as I wipe up spills at least half the time.
However, I also discovered that those new milk jugs happen to fit perfectly on the shelf that I keep the bulk foods on…and the following recycle project was born!
STEP ONE: Wash the empty jug with soap and water and allow it to air dry for a couple of days (btw, the label is very easy to remove when the jug is full of hot water.)
STEP TWO: Take the “recipe card” (on a rack on each bulk food aisle) and tape it securely to the front of the jug.
I used packing tape and covered the whole label so it would remain water, stain, and wear proof.
STEP THREE: Use a funnel to fill the jug with your bulk food.
I found that the jugs work fine for just about any food except the larger pastas and dog biscuits. I picked up this funnel years ago in the automotive section at Wal-Mart for a couple of bucks. The spout fits the jug opening like it was made for it.
As an added bonus, I’ve found that it’s REALLY easy to pour the contents into a measuring cup (as demonstrated here by my lovely assistant.)
All my bulk foods can be stacked side by side for easy access, and easily refilled.
If you wanted to be REALLY picky about it, you could fill the container a cup at a time and make hash-marks on the side so you know how much you’re using on a weekly/monthly basis.
Also, I’ve got my recipe right there with the food and never have to go find it! Plus, given the truckloads of milk my daughter goes through, I always have a ready supply, and a little more room in the recycle bin each week.
NOTE: If you need smaller containers and need to optimize your space, the plastic ½ gallon milk containers are shaped just like this and take up a lot less room.
I may need to start getting out more…
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