Garden Sun Veggie Burger with Grilled Sweet Potatos and Ginger-Honey Mustard Aïoli

 

What better time of the season to begin consideration of tossing a veggie or 2 onto your backyard barbeque?!  Particularly as our summer of burgers, steaks, chips & dips wind down & we take a glance south, maybe noticing an extra inch or 2 of added circumference to our midsections!: )

Well… kick back, turn up the sweet sounds of Mr. Boss & set your gaze upon 2 of my very favorite outdoor cooking, vegan recipes.  Both recipes I love for several reasons… And, more recently have found themselves in regular rotation at my lakeside parties.  Not only for their use of fresh herbs, seasonings & all natural ingredients, but for their contrast in flavors & BIGTIME BITE!

 

 

And… heck, I have guests to please… Sadly, NOT everyone loves a tender rack of baby backs slathered in copious amounts of luscious, caramelized bourbon barbeque sauce, or 32 ounce t-bones encrusted & grilled to medium-rare, mouth-watering perfection, or smokey, prosciutto-wrapped chicken breasts stuffed with roasted garlic, herbs & creamy goat cheese.

Sounds crazy, right??!

Well.  Dietary differences aside… To get these recipes just perfect.  Follow meticulously, these 5 best practices for the most incredible grilled maple-ginger sweet potato fries & garden sun veggie burger with ginger-honey mustard aioli.  Cheers!

 

Crisp - Sweet and Smoky - Grilled Maple-Ginger Sweet Potato Fries

Crisp – Sweet and Smoky – Grilled Maple-Ginger Sweet Potato Fries

 

  • Both recipes were authored & photographed for Omaha Steaks & their amazing online resource, SteakBytesClick photos for simple, step-by-step instruction for each recipe!
  • Surround yourself with family, friends & others who are not a-holes or a general drag on life.
  • Kick on radio & turn up great music – preferably something circa 1983-88.
  • Crack open an ice cold brewski, or 6.  Preferably, at least one for each hand.
  • With precaution, brush, oil & whisper sweet nothings in close proximity to your grill grates.  Then, remove your face from the cooking surface & crank temperature to high heat.
  • Prepare food (Click photos for link to recipes!).

 

Lean Mean and Green - Veggie Burger - Crisp Sweet Potato Fries - Ginger-Honey Mustard Aioli - Onion Roll

Lean Mean and Green – Veggie Burger – Crisp Sweet Potato Fries – Ginger-Honey Mustard Aioli – Onion Roll

 

  • Drink a beer while talking about man-sorta-things.  And, if the opportunity presents itself, maybe check out your muscles in the reflection of a mirror or window, in a non-nonchalant, covert type-of-manner.
  • Grill food.
  • Serve.  Eat.  Drink.  Repeat… Until neither physically and / or socially acceptable.

Stand proudly amongst your people.  You are the undisputed master of your culinary domain!

 

Grill Food. Not People.

Grill Food. Not People.

 

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.