Father's Day on the Grill

Yesterday I held my monthly Gluten Free Allergy Friendly cooking class at Whole Foods. Here is a sample of some of the recipes. Perfect for the grill and Father's Day!
A very Happy Father's Day to all of the wonderful Dads

Black Bean Burgers:

1 15 oz can of Black beans drained and rinsed
1/4 cup of brown rice flour
Juice from 1/2 of a lime
Fresh cilantro, I use about 1/4 cup
I usually add some olive oil to reach desired consistancy, about 2 T

Depending how chunky you like the burgers, you may mash the beans with a potato masher and finely chop the cilantro or put all in food prcessor.

Options to add to these burgers:
Fresh corn
Sauteed mushrooms with onion and garlic
Coconut yogurt for added moisture

Combine well and shape into burgers for the grill or on the stove see great toppings below.

Mango salsa:

Combine in food processor:

1 ripe mango
4 scallions
Juice from 1/2 lime
1/4 C fresh cilantro


Curry yogurt:
1C plain coconut yogurt
3T honey or ornge marmalade
1T curry powder

Avocado topping:

Combine in food processor

1 ripe avocado
1 clove of garlic
1/4 C salsa

Simple sides:

2 Sweet potatoes thinly sliced brushed with olive oil and sprinkled rosemary

Pineapple slices brushed with oil, you may also drizzle some maple syrup as it comes off the grill

Zucchini sliced and brushed with olive oil, fresh basil and lemon

Corn Hush puppies:

2C cornmeal
3 tsp baking powder
2 tsp salt
1/2 C olive oil
1/2 cup water
3T honey

Let this mixture sit for 10 minutes and then drop by tsp into fryer. I use canola oil. Cook until brown about 3 minutes and drain. Makes 20 small hush puppies.

For a dip use yogurt and honey combination, with a tsp of mustard.