What! You Put Pineapple in my Burger.

Compassion Over Killing is one of many great local organizations in Los Angeles. As a combination pre-labor day party and vegan outreach event, COK held a BBQ fundraiser social. I was more than happy to help out.

Match premium meat alternatives, one of many contributors, had pounds of their ground chicken and beef drop shipped to me so that I could get them seasoned and BBQ ready. The COK Blog has a full list of contributors to the event.

Steak Fajita Burger:
1 lb Match veg beef
1 green pepper, cored & minced
2 tbsp dried onion powder
2 tsp black pepper
1 tsp dried garlic powder
2 tbsp cumin
1/4 cup button mushroom, chopped & sauteed/browned (optional)
1/2 tsp sea salt (optional)

1st time at the grill, believe it or not

BBQ Cajun Burger:
1 lb Match veg beef
1/2 green pepper, cored & pureed
1 tsp cayenne pepper
1 tbsp tomato paste
2 tbsp vegan Worcestershire sauce
2 tsp dried onion powder
2 tsp dried garlic
1 tsp celery salt
1 tsp dried parsley (optional)

Held up great on the grill, chicken stuck to grill less.

Basil Chicken Burger:
1 lb Match veg chicken
3 tbsp dried basil
1 tsp dried garlic powder
2 tsp dried onion powder
1/2 tsp sea salt (optional)

Hawaiian Chicken Burger:
1 lb Match veg chicken
2/3 cup crushed pineapple, drained
2 tsp dried garlic powder
2 tsp dried onion powder
1/2 tsp sea salt (optional)

Lightly brush each side of patty with oil before grilling or lightly oil skillet if cooking on stove top. Brown well before turning. Each recipes makes 8 2oz patties or 16 1oz sliders.

Condimentwise, the Basil Chicken Burgers went well with Vegenaise, classic ketchup suits the Hawaiian Burgers and Daiya cheese melts great on the Steak Fajita and BBQ Cajun Burgers