Vegetarian Burger

Submitted by: Scot Choquette, Executive Chef, Victoria Hills Golf Club, DeLand, Fla.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt Ingredient
1/4 zucchini, bias cut
1/4 yellow squash, 1/2”-thick bias cut
1 large portabella mushroom
1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 large pepper
1 slice onion
1 slice tomato
1 leaf  lettuce
1 tsp.  herbed ricotta cheese (recipe follows)
6-inch focaccia bread

Procedure:    
• Slowly whisk the olive oil into the balsamic vinegar to make a vinaigrette.  
• Marinate the zucchini, yellow squash and portabella mushroom in the vinaigrette for about two minutes.
• Grill the vegetables for about two minutes on each side, or until cooked al dente.
• Slice the focaccia bread in half, then warm it. Place the lettuce, tomato and onion on the bottom. On the top, place the vegetables and a dollop (about a tablespoon) of the herbed ricotta cheese.

For the Herbed Ricotta Cheese:
Yield: Enough for 1 tablespoon of herbed ricotta cheese on 20 sandwiches.

Amt  Ingredient
1 qt. ricotta cheese
3 tbsp. fresh basil, finely chopped
1 tbsp. fresh thyme, finely chopped
1/2 tsp. granulated garlic
    to taste salt and pepper

Procedure:    
• Mix the herbs and garlic into the ricotta cheese. Add salt and pepper to taste.

Chef’s Note:  To satisfy summer’s lighter appetites, Chef Choquette tweaks this recipe by eliminating the bread and serving the marinated, grilled vegetables on skewers, with a small side of bean and corn relish.