The Vegi burger cook-off and grapefruit-cranberry-lemonade

Summer, grill and burgers are almost synonymous. OK, not synonymous, but you get the idea. It has been over a 100 degrees for the past couple of weeks here in  Midwestern USA. No matter how much we love summer and food, there was no way my other half was going to go outside and grill (well, neither was I). Now, it is a different story as to how he can go out  and fly his RC planes on even the hottest of days. But then again, neither was I in the mood to play the perfect sous chef, moving in and out the house. Mr other half loves to have things at arm's length when he is cooking and insists that I, as the sous chef, wait on him. You get the picture. It's just easier for me to do it! So, I got my cast iron grill pan out and no one was sweating!

Hamburger buns

2-3 boiled potatoes
1 green chili finely chopped (optional)
1 tsp grated ginger
1 tsp cumin seed
salt to taste
1 slice of wheat or multigrain bread.
oil to shallow fry
Mash the potatoes and crumble the bread and add the remaining ingredients. Shape in the form of patties and shallow fry on the grill till nice and golden brown on both sides. 
Keep aside!! Warm the hamburger buns on the grill.

Burger Assembly

fresh lettuce leaf (iceberg)
tomato slices
cucumber slices
onion slices
1/2 tsp olive tapenade or muffalata (crunchy pickle)


Sauce - mix and keep aside in a bowl.
4 tsp tomato ketchup 
4 tsp coriander chutney 
1/2 tsp Mrs dash southwest chipotle blend


Horseradish mustard 
Mayonnaise

Add the above ingredients in any order and wash it down with some grapefruit-cranberry-lemonade !!

Some freshly squeezed grapefruit juice, cranberry juice and 1tsp lemon juice, 1/2 tsp honey. Mix well and serve chilled.

Some roses from my yard. The lemonade was inspired from the color of the roses...:))