Mexican Burger
Serves 4

Ingredients:

• 4 Veggie Bistro Burgers, barbecued
• 4 whole wheat hamburger buns - lightly toasted
• 1 ripe Hass Avocado – peeled and sliced
• 4 slices tomato
• hot pepper rings or sliced pickled jalapeno peppers
• ½ cup grated light Monterey Jack cheese
• chopped cilantro

1. Assemble burgers. Each burger gets ¼ of the peeled and sliced avocado, 1 slice tomato, cilantro, hot peppers, and 1 tbsp. light Monterey Jack cheese. Serve.

Thai Burger
Serves 4

Ingredients:

• 4 Veggie Bistro Burgers, barbecued
• 4 whole wheat hamburger buns - lightly toasted
• ¼ cup crunchy peanut butter
• 2 tbsp. sweet Thai chili sauce
• 1 cup chopped fresh cilantro or Thai basil
• 1 tbsp. fish sauce (optional)

1. Mix together peanut butter, Thai chili sauce and fish sauce, if using.
   
   
2. Spread ¼ of the mixture onto each toasted bun. Top with ¼ cup of chopped cilantro and chopped cilantro or Thai basil. Add barbecued Veggie Bistro Burgers. Serve.

Italian Burgers
Serves 4

Ingredients:

• 4 Veggie Bistro Burgers, barbecued
• 4 whole wheat hamburger buns - lightly toasted
• ¼¼ cup pesto, store-bought or try ours
• 4 slices tomato
• ¼ cup sun dried tomatoes in oil, drained and julienned
• ¼ cup grated Parmesan cheese
• 16 basil leaves

1. Assemble burgers. Each burger gets 1 tbsp. pesto, 1 slice tomato, 1 tbsp. olives, 1 tbsp. cheese, and 4 basil leaves. Serve.

Pesto
Serves 4

Ingredients:

• 1 cup well packed basil leaves
• 1 - 2 cloves garlic
• 2 tbsp. extra virgin olive oil
• 2 tbsp. walnuts or pine nuts
• 2 tbsp. grated Parmesan cheese

1. Pulse all ingredients in a food processor. Store in fridge for up to 2 days or freeze for up to 3 months.

1. Lightly oil barbecue and preheat to medium high heat.
2. Cut each pepper into quarters and remove seeds.
3. Cut onion into ¼ inch slices.
4. Brush peppers and onion with canola oil. Place on barbecue and grill until almost blackened on both sides. Remove. Set onion aside. Slice peppers into thin strips and set aside.
5. Grill sausage until heated through, turning regularly and brushing with oil if needed.
6. Remove from grill and slice each sausage into 8 pieces. Set aside.
7. Assemble Fajitas - spread each tortilla with 3 tbsp. Guacamole, 2 tbsp. Salsa, 2 tbsp. Cilantro, and 1 tbsp. fat free sour cream. Top with sliced veggie sausage and ¼ of the grilled onion. Roll tortilla up and serve.

Guacamole

• 1 ripe Hass Avocado
• Juice of ½ fresh lime
• 2 tbsp. minced onion
• 1 clove garlic, minced

Gently stir together all ingredients. Use immediately.