HotHuck’s Ground Burger

Part of the pleasure of BBQ season is making your own burgers. If you have been buying your veggie burgers frozen but yearn for that creative rush of making your own you will be happy to know  now you can and yes it will sizzle on the grill. Add your favorite spices, form by hand and when ready grill. We have provided you with a few ideas that we hope will get your creative juices flowing. You can also make veggie burger balls, breakfast sausages and even Shepard’s pie.

Each 150g package of HotHuck’s Veggie Burger will make 6 x 85g burgers provides 12g protein is cholesterol and trans fat free and only 82 calories. Huck’s Veggie Burgers meet the new criteria for everyday use for healthy eating in BC and Ontario Schools.

Veggie Burger Ideas

To make a Huck’s Veggie Burger simply empty contents of package into bowl, add water, hand form into patties and freeze. This will give you a burger similar to what you will find in the cooler section of your store and it will be a very good burger. How ever if you are feeling adventurous try some of the following classic combinations from around the world.

California: combine with garlic, cilantro, and chili, topped with alfalfa sprouts, avocado, red onions and mayo

California: combine with sun-dried tomatoes and onions, topped with fire-roasted/grilled balsamic vegetable and mayo

California: combine with caramelized mushrooms and thyme, topped with basil-mustard mayo

Greek:  combine with onions and oregano top with mint, feta, tomatoes and red onions

Italian:  combine with oregano, sautéed onions and garlic and topped with caponata and mayo

Italian: combine with basil pesto, topped with mozzarella, roasted red peppers, and mayo

Italian: combine with figs, topped with caramelized onions and blue cheese

Japanese: combine with ginger and miso, glazed and baked with Miso, topped with wasabi mayo

Jerk:  combine with scallions, chili, garlic, thyme, and allspice, topped with orange-chipotle mayo

Lebanese combine with coriander and cumin and topped with hummus or baba ghannouj, roasted red pepper and arugula

Niçoise: combined with tomatoes and black olives, garlic and thyme, topped with caramelized onions and parmesan-mayo

NY:  combine with sautéed onions and mushrooms, stuffed with cheddar, topped with onion rings, cole slaw, and BBQ-mayo

NY combine with sautéed onion, garlic and oregano, topped with marinara and mozzarella

NY combine with caramelized onions, and dill, topped with sauerkraut, mustard and melted Swiss     

Russian combine with sautéed onions, topped with caramelized mushrooms, mustard, sour cream and parsley     

Thai:  combine with mint and basil, topped with hot peppers, pineapple and garlic mayo

Turkish:  combined with cumin and mint, topped with sautéed compote of roasted eggplants, roasted tomatoes, sautéed onions, fresh garlic and parsley.