7 Green BBQ Recipes

Cut your carbon footprint with these eco-friendly barbecue recipes

All-Star Veggie Burger

For those who love meat on the barbecue, but are trying to cut back on it for environmental reasons, these veggie burgers are for you. They take a little while to make from scratch, but the effort pays off. Tip: Make a double batch and freeze the patties for a quick meal later in the month.

INGREDIENTS

1/2 Cup (125 ml) uncooked brown rice 

1 Cup (250 ml) water  

2 (16 oz.) cans black beans, rinsed and drained

1 green bell pepper, halved and seeded

1 onion, quartered

1/2 cup (125 ml) sliced mushrooms

6 cloves garlic, peeled

3/4 cup (175 ml) shredded mozzarella cheese

2 eggs

1 tbsp (15 ml) chili powder

1 tbsp (15 ml) ground cumin

1 tsp (5 ml) hot sauce

1/2 cup (125 ml) dry bread crumbs, or as needed

Directions:

1. Cook the brown rice as you normally would.

2. Fire up the grill to high heat.

3. Lightly oil a sheet of aluminum foil.

4. Mash black beans in a large bowl with a fork until they are thick and pasty; set aside.

5. Place the bell pepper, onion, mushrooms and garlic in the bowl of a food processor, and chop finely.

6. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir into black bean mixture.

7. Whisk together the eggs, chili powder, cumin and hot sauce.

8. Combine egg mixture with the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together.   

9. Divide into 6 large patties.

10. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Serves 6.

Photo Credit: flickr.com/dano