Solstice Burger with pesto & pickled radishes and cucumbers
  • Cooking Time: 5-10 min
  • Servings: 6
  • Preparation Time: 15 min
  • 6 hamburger buns
  • 6 patty of your choice (ex: vegan or meat patty)
  • 6 portobello mushroom caps (optional)
  • A bit of pesto - see recipe below
  • Pickled radishes and cucumbers - check out this recipe:
  • A few lettuce leaves (or arugula)
  • Mayonnaise (or vegenaise/vegan mayo), to taste
  • 1 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/4 cup olive oil
  • 1 garlic glove (or 1 garlic scape, chopped)
  • Salt and freshly ground black pepper to taste
  • 1/2 tablespoon of lemon juice, to taste
  1. NOTE: To save time, make the pesto and pickled radish & cucumber recipes ahead of time. Put in fridge until you need them.
  2. BURGERS: Turn on the BBQ. When hot, grill your patties and portobello mushroom caps until they are ready, making sure to grill them on each side (usually 2-5 min/side).
  3. QUICK PESTO: In a food processor, add the basil, oil, garlic, salt and lemon. Mix until you get the consistency you want! Taste and adjust the salt and lemon, if needed. If too thick, add a bit of water. If too runny, add more basil. Set aside.
  4. ASSEMBLY: On the bottom bun: Add pesto. Then add a few leaves of lettuce. Top with the patty and mushroom caps. Add a few pickled radish and cucumber slices. On the top bun: Spread mayonnaise. Close the burger. Enjoy!
FEATURING: Lettuce (or leafy greens), arugula/kale or basil pesto, pickled radishes and cucumbers. A lovely burger that screams summer solstice! Make the pickles and the pesto ahead to make this recipe even faster when you need it!