Green Tip: What to Grill
AS Americans plan their Independence Day barbecues, and dust off the grill, or in our case, derust it, skip the sirloins, ribs and chops and go for what can be the most sustainable, economical and morally responsible meat of all: ground.
Not all ground meat is created equal. Look for small grass fed beef farmers. A little more expensive, but it’s a great value, and ecologically wise. Some of our favorite vendors post how they go about creating their meat: look for details on ground on site, grass fed and organic options at the meat counter. See the Times piece, below. THE KINDEST CUT OF ALL
Here's an excellent piece in the New York Times. National chains like Whole Foods Market and regional chains like Wegmans in the Northeast or New Seasons Market in the Northwest have their own in-house meat-buying rules, based on ecological and humane standards, that ensure you can trust their ground meat, whatever you are buying.
Read more HERE.
Tropical Veggie Burgers
1 cup green lentils, rinsed
1/4 cup brown rice
2 cups vegetable broth
Water sufficient to cover the lentils and rice
Salt, to taste
1 1/2 Tbsp. margarine
1 onion, chopped
4 tsp. curry powder
1/3 cup shredded carrot
2 Tbsp. Sauvignon Blanc
2 Tbsp. hot sauce
1/2-3/4 cup panko
4 garlic cloves, minced
4 tsp. minced fresh ginger
1/2 tsp. ground allspice
1 tsp. cumin
1 can pineapple rings, drained
1 red onion, thinly sliced
1 Tbsp. margarine
• Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool.
• Meanwhile, melt the margarine in a skillet over medium heat and sauté the onion until tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute. Cool slightly and then add to the lentils and rice.
• Stir in the remaining ingredients and season with the salt. Form into patties and place in the refrigerator for 30 minutes to 1 hour.
• Grill for 5 to 10 minutes on each side, until grill marks appear and the patties are hot.
• Slice the pineapple rings in half to make a thinner ring. Grill until caramelized, about 5 minutes on each side.
• Grill the onion until lightly browned.
• Spread the margarine over the rolls and grill until lightly browned.
• Place the veggie burgers on the buns and top with the pineapple, onions, lettuce, and vegan mayonnaise.
Makes 6 to 8 servings