Hamburgers, Bison Burgers, Lamb Burgers, Turkey Burgers, Veggie Burgers, Chicken Burgers, Salmon Burgers, Mushroom Burgers…What tops a burger better than fresh veggies? Well other than the standard ketchup, mustard and relish, nothing….
Here are a few new and tasty things you might find appetising for grilling season this year.
ROASTED PLUM TOMATOES
- 6 plum tomatoes or roma tomatoes
- 1 Tablespoon olive oil
- 1/8 tsp salt
Preheat oven to 400 degrees. Slice tomatoes in half lengthwise. Scoop out and discard seeds. Toss with olive oil and salt. Arrange cut-side up on a baking sheet. Roast in the center of the oven until tomatoes are tender, about 30 minutes. Transfer to a rack to cool completely.
SPICY SWEET-POTATO TOPPING
- 1 large sweet potato, peeled and chopped into 1/2″ cubes
- 1/3 cup Greek yogurt, fat-free sour cream or full fat if you prefer
- 1 1/2 tsp olive oil
- 1 1/2 tsp honey
- 1/2 tsp cayenne or chilli pepper
- 1/8 tsp salt
Place potatoes in a medium saucepan. Cover with water and bring to a boil, then reduce heat to medium. Cook until very tender, 15 – 18 minutes. Drain potatoes well and transfer to a food processor. Add the yogurt or sour cream, olive oil, honey, spice and salt. Puree until mixture is very smooth and creamy.
PICKLED RADISHES AND CARROTS
an amazing topping for burgers, especially if you like your burgers “topless”
- 1 cup thinly sliced radishes
- 1 cup thinly sliced carrots
- 1 tsp salt
- 1/2 cup rice vinegar
- 2 Tablespoons sugar
Sprinkle radishes and carrots with salt in a medium bowl. Let stand 5 minutes, then rinse will with cold water in a colander, drain and pat dry.
Stir rice vinegar with sugar and 1 Tablespoon water in the same bowl. Stir in radish mixture. Refrigerate at least 30 minutes before serving.