Have a vegetarian cookout that's sure to please.
and peas often goes into my patties as well. I'll even use leftover mashed sweet potato and twirled summer squash—like in this burger above—or the baba ganoush that I had as a side dish yesterday.Most patties improve if they're left to rest in the fridge for a few hours before you cook them, and patties for deep-frying are best if you freeze them first. I also rely on a metal food ring to make patties with a lot of loose ingredients, like this burger made with salt-roasted beets.
Forget everything you've heard about lettuce always having to be at the bottom of a burger—totally immaterial, if you ask me. I'd much rather useor herbs, which provide so many more flavors to balance the dish. If the herb is in flower, make use of that! This zucchini burger uses grilled spring onions and wild garlic in place of lettuce, and the wild garlic flowers add an extra layer of texture and visual interest.
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