Big dogs burgers

Big dogs burgers

Big dogs burgers

Everyone thinks putting a few burgers on the BBQ is the best way to go, just like kids who love pizza. This summer, it’s not so.


Portobello is both a meaty option and a great choice for vegetarians. These are large enough to be served with two buns, or as an accompaniment.

4 portobello mushrooms 1/4 cup olive oil

4 tbsp balsamic vinegar

1 clove garlic, minced

1 shallot, chopped finely (optional).

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

Salt and pepper to your liking

Use a brush or paper towel to clean portobello mushrooms. Cut the stem at the base.

Place the stem side down on the mushrooms. Use the oil, garlic, and herb mixture to evenly coat the inside.

Heat the Grill for 8-10 minutes on medium heat


You can think of asparagus, zucchini, eggplant, corn, tomatoes, peppers, and even corn. You can make a tasty side that will entice everyone to eat the plants. If you have one, you can use it. Tin foil that has been oiled ahead of time is also a good option. You can cook some vegetables on an upper grill if you rotate them often.


This recipe is a crowd pleaser that I have been making for many years. Even people who don’t normally like mussels return for more. These can also be prepared on the stovetop, so you can make them any time of the year. However, the best way to impress is to cook them off the barbecue!

Serves 4.

Regular coconut milk: 1 can (14 oz), regular

1 tablespoon Thai green curry paste

1 tablespoon (15mL) of fresh lime juice (about one lemon).

2 teaspoons (10mL) of runny honey

2 teaspoons (10mL) of fish sauce

2 tablespoons (30mL) of coconut oil or peanut butter

1 teaspoon (15 mL), fresh ginger, grated

1 tablespoon (15mL) garlic Minced

2 lb (900g) live mussels. Scrubbed and beards removed.

1 cup (50mL) fresh cilantro leaves loosely packed in a jar. Finely chopped

Heat the grill to medium heat.

Combine the coconut milk, curry paste and lime juice in a large bowl. Stir well.

Combine the oil, ginger, garlic, and baking pan in a large, disposable foil or roasting pan. Cook the pan on direct heat for 1 minute. Stir the coconut milk mixture into the pan. Allow the sauce to boil for 5-6 minutes.

Add the mussels that have been cleaned to the sauce. Cook the mussels for about 8-10 minutes in a covered pan. To check if the mussels have opened, remove foil and stir gently. Continue cooking for 3 to 5 more minutes if they are not. Remove the foil from the foil-pan and stir gently to ensure that the mussels are fully opened. Slowly remove the foil pan from the grill. Once the mussels have opened, transfer the sauce to a large bowl. Add fresh cilantro to the entire dish. Serve with lots of crusty bread.

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