So the votes have been cast in the battle of the veggie burgers and the winner is…the courgette/zucchini sliders! We love this choice! These lovely vibrant green sliders are super summery and a perfect addition to any BBQ.
And since we’re feeling generous this week, we’ve thrown in a wonderful recipe for Elotes, a Mexican style corn on the cob that will go as a perfect side to these burgers. Your veggie BBQ game just got a whole lot better!
courgette/zucchini sliders with crispy kale, pesto & whipped feta
2 courgettes/zucchini (about 500 g/1 lb. 2 oz.)
grated zest and juice of 1 lemon
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper
8 small poppy seed rolls
100 g/3 ½ oz. kale, trimmed
1 tablespoon olive oil
2 teaspoons sesame seeds
2 tablespoons pumpkin seeds
60 g/2 ½ oz. rocket/arugula leaves
1 garlic clove, chopped
3 tablespoons extra virgin olive oil
100 g/3 ½ oz. feta cheese
2 tablespoons crème fraîche/ sour cream
Trim the courgettes/zucchini and cut lengthways into 3-mm/1⁄8-in. thick slices. Place the lemon zest and juice in a bowl, add the oil and some salt and pepper. Place the courgette/zucchini slices in a shallow dish, pour over the dressing and stir well to coat. Leave to marinate for 30 minutes.
Preheat the oven to 150°C (300°F) Gas 3 and line a large baking sheet with baking parchment. Shred the kale into bite-sized pieces, discarding the thick stalks, and place in a bowl. Combine with the oil until the leaves are well coated. Scatter over the baking sheet and roast for 18–20 minutes until crisp. Season with salt and pepper and scatter with the sesame seeds.
Make the pesto. Toast the pumpkin seeds in a small frying pan/skillet over a medium heat for 2–3 minutes until golden. Cool and put in a food processor with the rocket/arugula, garlic, oil and a little salt and pepper. Blend until smooth. Make the whipped feta. Place the ingredients in a blender and purée until really smooth.
Heat a ridged stovetop grill pan until hot and cook the courgette/ zucchini slices for 2–3 minutes on each side until charred and tender. Cut the rolls in half and lightly toast the cut sides under the grill/broiler. Fill the rolls with the courgette/zucchini slices, whipped feta, pesto and some of the crispy kale. Serve at once with the remaining crispy kale on the side.
This Mexican street food pairs well with any kind of burger. Cotija is a hard, crumbly Mexican cheese, but parmesan or ricotta works just as well.
vegetable oil, for brushing
1 teaspoon chilli/chili powder
½ teaspoon cayenne pepper
8 corn on the cob/ears of corn
50 g/ ¼ cup mayonnaise or unsalted butter
40 g/ ½ cup crumbled Cotija, Parmesan or ricotta salata cheese
1 lime, cut into 8 wedges
Build a medium-hot fire in a charcoal grill or preheat a grill/broiler to medium-high and brush the grill rack with oil.
Combine the chilli/chili powder and cayenne pepper in a small bowl.
Grill/broil the corn for about 10 minutes, turning occasionally with tongs, until cooked through and lightly charred. Remove from the grill and brush each ear with 1 ½ teaspoons of mayonnaise or butter. Sprinkle each with a tablespoon of cheese and a pinch of the chilli-cayenne mixture. Squeeze a lime wedge over each corn on the cob/ear of corn and serve.
Alternatively, remove the corn kernels from the cob after taking them off the grill, and combine the corn with the mayonnaise or butter and the cheese. Top with the chilli-cayenne mixture and a dash of lime juice.
For more burger and BBQ recipes, check out 101 Burgers and Sliders.