RECIPES: Recipe Details
This is a a burger that is to mirror the light, refreshing Panzanella salad. It is just as light and refreshing for a warm summer day but hearty enough for a tailgate in the fall with a little southern twist.
roasted red bell pepper
salt and pepper
italian bread crumbs
flat leaf parsley
hardwood smoked bacon
1. Cut up zucchini, squash, and red onion and brush with olive and place on the grill or in the oven.Salt and pepper. 2. Brush portobello caps with olive oil and place on the grill or in the oven. 3. Grill vegetables until firm not soft. 4. After vegetables are finished, cube zucchini, yellow squash, onion, portobello mushrooms and roasted peppers. 5. Mince your garlic or use prepared garlic. 6. Add the steak seasoning to taste. 7. Salt and pepper to taste. 8. Add bread crumbs until mixture is not soupy consistency about a half a cup. 9. Add parsley 10.Add egg and more bread crumbs if needed. 11. Form patties. 12. Place on grill till rich brown color and burger is cooked throughly due to egg content but remember vegetables are cooked. 13. While burgers are cooking put on the bacon too. Cut bacon until done.14. Chop your basil, pine nuts, and drizzle in olive oil in the food processor. Add this mixture to your favorite mayonaise. 15. Place buns on the grill. Put bacon and mozzarella on top of burger until melted. 16. Cut up tomatoes and lettuce. 17. Take burgers and buns off the grill. 18. Spread the pesto mayonaise on the top and bottom bun. 19. Place burger on bottom bun 20. Top the burger with lettuce and tomato. Enjoy!
This recipe can be altered for one serving to one hundred servings.