MICHAEL BRYANT / Staff Photographer / Styling by KATHY GOLD
Slider Philadelphia-style, with provolone, onions, bell peppers. The baby burgers make the perfect palette for sampling toppings just as colorful as fireworks. Now that’s a Fourth of July cookout.
- Philly Uncorked, Barbecue Wines
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Bang-up baby burgers
Bombs bursting in air! And little sliders bursting with meaty flavor and ooo-aah toppings!
7. To build the burgers, layer the greens, burgers, tomatoes, and a topknot of fennel salad (see note) on the bun bottoms. Cover with the bun tops and skewer together, if desired. Serve immediately, with any remaining fennel salad on the side.
- From Burger Bar by Hubert Keller with Penelope Wisner (John Wiley & Sons, 2009)
Note: To make fennel salad, trim the stalks of one fennel bulb, then cut it in half lengthwise. Using a mandoline, cut the halves crosswise into very thin slices. Put them in a medium nonreactive bowl, and add one tablespoon of very finely chopped fennel fronds, 4 or 5 large red radishes, cut into julienne, 2 tablespoons freshly squeezed lemon juice, and 1/3 cup extra-virgin olive oil. Toss well. Season with salt and pepper and toss again. Cover and refrigerate for at least 3 hours and up to 1 day before serving.
Per slider: 273 calories, 12 grams protein, 14 grams carbohydrates, 2 grams sugar, 19 grams fat, 66 milligrams cholesterol, 315 milligrams sodium, 1 gram dietary fiber.
Las Vegas Vegan Burgers
Makes 4 servings or 8 sliders
1 cup extra-virgin olive oil, plus more for brushing
1 teaspoon finely chopped fresh rosemary
1 tablespoon very finely chopped garlic
Sea salt and freshly ground black pepper
8 large portobello mushrooms (or 8 smaller mushrooms for sliders)
1 pound fat zucchini, preferably both yellow and green, cut into 1/4-inch- thick rounds
1 pound plum tomatoes, thickly sliced
2 large red bell peppers, cut into 1 1/2-inch-wide strips
1 large (about 1 pound) purple eggplant, cut into 1/2-inch-thick rounds
4 large handfuls arugula
About 2 teaspoons balsamic vinegar
About 1/3 cup cilantro- arugula pesto (See note)
1. Build a medium-hot fire in a barbecue. In a medium bowl, whisk together the 1 cup of olive oil, thyme, rosemary, garlic, and salt and pepper to taste.
