We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
This beautifully colorful way to eat eggs, also called Pickled Red-Beet Eggs, is often associated with the Pennsylvania Dutch community. Pickled red-beet eggs are commonly found at picnics and pot-lucks and have become a popular snack in surrounding "English" communities. These eggs take on a pink/purple color from the beets and have a tangy sweet and sour taste. They are so versatile once pickled, my favorite ways to use them are in a salad or as the pastel base for deviled eggs. Here's my recipe:
How to Make Pickled Beets & Eggs
Cooking for Kishore
These eggs take on a pink/purple color from the beets and have a tangy sweet and sour taste. They are so versatile once pickled ,my favorite ways to use them are in a salad or as the pastel base for deviled eggs.
Ingredients
2 Small Beets, cooked & sliced
6 Eggs, boiled & peeled
1 tsp garlic, minced
1/2 tsp celery seeds
1/2 tsp dried dill weed
1/2 tsp Juniper Berries
1 tsp Black Peppercorns, whole
1/4 tsp Crushed Red Pepper
1 Bay Leaf
2 tsp Himalayan Salt
2 tsp Sugar
1 small Red onion, thinly sliced
3/4 cup Apple Cider Vinegar
1 1/2 cups Water
1 Qt Glass Canning Jar, sterile
Instructions
In a 1 qt Canning jar, layer the onions, beets and eggs, and set aside for next step.
Add vinegar, water, salt, sugar, bay leaf, juniper berries, dill, celery seeds, peppercorns, red pepper, and garlic, to a stock pot and bring to a boil - stirring to dissolve the sugar & salt. Turn off the heat once dissolved and put to the side.
Pour the warm brine over the eggs in the canning jar, making sure they are completely submerged with no air bubbles. Put the jar lid back on and place in the fridge for at least 2 days.
After the initial 2 days take them out with a clean spoon and serve. Enjoy!
Eggs will keep for 2-3weeks if kept submerged in brine & refrigerated.
Yield: Serves 6
Prep Time: 5 mins.
Cook time: 5 mins.
Total time: 10 mins.
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