As you may already know, we teamed up with our friends at Gardein – who make all their meals and snacks from plants – this month to grill everything but meat. Today’s recipe is a delicious veggie burger with chick’n teriyaki dip. You may be surprised to find there’s a vegetarian in the midst of your barbecue this weekend, so you can thank us Tuesday. Or, by Monday, you may also just be meat-ed out (yes we’re coining that term as our own).
Veggie Burgers with Creamy Avocado Spread, Red Onions, Dill
2 tablespoons Greek Yogurt*
Juice from 1/2 Lemon
2 tablespoons fresh Dill, plus more for garnish
1 teaspoon Kosher Salt
1/4 cup Red Onion Slices
4 pieces Bibb Lettuce
Heat grill or grill pan to medium heat. Spray with non-stick spray. Grill veggie burgers for 4 minutes on each side.
While the burgers are cooking, mash avocado with lemon juice until smooth. Stir in Greek yogurt, salt, and dill. Place bibb lettuce pieces on each plate. Once burgers are finished cooking, place on top of the lettuce. Top with avocado spread, red onion slices, and extra dill.
*Non-dairy coconut yogurt works as a great substitute
Chicken-less Teryaki Dip with Veggies
1 package Cream Cheese, softened*
1 package Gardein Teriyaki Sauce
1 tablespoon Rice Vinegar
1 teaspoon Tamari or Soy Sauce
1/2 teaspoon Sesame Oil
Chili Sauce, to taste
Preheat a grill to high heat. Make a packet of aluminum foil. Place chick’n strips in the foil packet side by side but not on top of each other. Cook the chick’n strips on the grill in the packet for 5-7 minutes. Let strips cool and cut into bight size pieces. Stir together all ingredients except chili sauce. When mixture is fully combined, place in a serving bowl and garnish with chili sauce. Serve with vegetables and rice crackers.
*Sponsored by Gardein. Photographed by Alli Shepherd.
Want more Gardein? Get the recipe for Beefless Shish Kabobs.