Ming Tsai grills up plant-based cheeseburger bings
Ready to get grilling? Chef Ming Tsai shares his mouth-watering plant-based cheeseburger bings recipe. Enjoy!
Cheeseburger Bings
Ingredients:
1 lb. plant-based beef (uncut is the best tasting)
1 large yellow onion, sliced, caramelized
1 cup shredded plant-based vegan cheese
1 package lumpia wrappers with bowl of water
Grapeseed Oil to brush
Kosher. Salt and freshly ground black pepper to taste
1 iceberg lettuce, broken into large leaves
Directions:
1. In a bowl, mix beef, onions and cheese. Season with salt and pepper to taste.
2. Lay wrappers with a corner facing you and place 1/2 cup of mix in the middle. Fold the corner closest to you towards the middle, then both sides in towards the middle, then moisten the top and fold downwards towards the middle to seal. Repeat with remaining filling and wrappers. Brush all sides very lightly with oil.
3. On a medium temperature grill, place bings on the grill rack and close cover. Flip after 6-8 minutes, then grill another 6-8 minutes.
4. To plate, place bings on iceberg leaves and top with more to serve. Slice diagonally in half. Serve with non-animal sauce.
Non-Animal Sauce
Ingredients:
1 cup vegan mayo
1 large garlic pickle, fine diced
2 tbsps. ketchup
1 tbsp. of your favorite hot sauce
Mix all together in a bowl.
Master Teriyaki Glaze
Ingredients:
4 garlic cloves, minced
1 tbsp. minced ginger
1 cup tamari (gluten-free soy sauce)
Juice and zest of two oranges
3 tbsps. brown sugar
Grape seed oil to cook
Kosher salt and freshly ground black pepper to taste
Directions:
1. Heat a saucepan over medium-high heat. Add oil and when it shimmers, add garlic and ginger. Sautee until softened and fragrant, about 2 minutes. Add tamari, orange juice and zest and brown sugar. Stir to dissolve and bring to a boil over high heat.
2. Simmer slowly until reduced by half and syrupy, about 15 minutes. Remove from heat.
Summer Grilled Vegetables:
Ingredients:
2 summer squash, halved lengthwise, scored
2 large sweet potatoes
2 large onions, halved
2 fennel bulbs, halved and cored
1 bunch scallions
2 heads garlic, halved
Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper to taste
Directions:
1. Oil all the vegetables and season with salt and pepper to taste, except for the sweet potatoes.
2. Fork the sweet potatoes and wrap them in damp paper towels. Microwave for 3-5 minutes until just barely soft in the middle so that you can slice them. Let them cool slightly. Then cut them into 1 or 2-inch thick slices to grill.
3. Place vegetables on medium-hot grill. Cook 2-3 minutes then flip. Move to the top rack of the grill or a cooler spot and brush on the glaze and cover. When ready, flip again, glaze and serve on the platter.
