bbq · corn bread · jalapeno · spicy · tailgate

Vegan Jalapeño Corn Bread

The offseason can be a tumultuous time for coaches and GMs on the hot seat.  Here in Browns town, our coach, GM and CEO all got canned.  This three-alarm corn bread will make you feel like you are on the hot seat, but I promise you won’t lose your job.  

Corn bread is a staple of any good bbq or soul food meal.  Often times, it is made with dairy or eggs and is off limits to those eating a plant based diet.  At the Hold the Pigskin tailgate our cornbread is not only vegan, but it is moist, spicy and stacks up against the best corn breads you can find.

This corn bread is made with equal parts corn meal and bread flour.  To give it a unique texture, it is loaded with chopped jalapeños and kernels of golden corn.  Two flax eggs take the healthy factor to another level and provide a soft, moist texture.  This corn bread is worthy for any tailgate or bbq, vegan or not.

The recipe is quite easy to make and requires few ingredients.  It makes a sizable batch, but feel free to double or triple it if you are serving a crowd.  Trust me when I say, there won’t be any leftovers.  Enjoy!

Ingredients

  • 1 cup corn meal
  • 1 cup bread flour 
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • Dash of salt
  • 1 cup unsweetened almond milk
  • 2 tablespoons agave nectar or maple syrup
  • 2 flax eggs (3/8 cups hot water mixed with 2 tablespoons of ground flax, let sit for a few minutes to become sticky)
  • 1 cup frozen corn
  • 3 jalapeños, chopped
Directions
  1. Preheat oven to 400. Spray a 8×8 pan with cooking spray.
  2. Mix the dry ingredients in a large bowl (corn meal, flour, sugar, baking powder, salt)
  3. Add wet ingredients and mix well (almond milk, agave, flax egg)
  4. Fold in corn and chopped jalapeños
  5. Pour into the greased pan and bake for 25 minutes
  6. Remove and let cool before serving

Moist and delicious

Corn bread with BBQ Tempeh and Collards
field roast · greens · grilling · hummus · mushrooms · panini · sandwich

Grilled Triple Mushroom Panini

Breaking: Hummus and Gravy go well together

Here is the latest from the Field Roast Grill Master blog.  Its been a blast creating recipes for the innovative Grain Meat Company out of Seattle.  I promise to post some more content after the bar exam is over next week.  Sorry for the delay!

If I have to describe mushrooms in one word it’d be “luxurious.”  They are earthy, rich and perfect for the grill.  Field Roast Wild Mushroom deli slices are made from a variety of fresh mushrooms so they impart many of the same characteristics.  This Panini can be grilled a variety of ways. Over an open fire with a cast iron grill press, a counter-top Panini press, a skillet or in the oven if you’re feeding a crowd.  The hummus pairs nicely with the grilled mushrooms and deli slices.  When you dip the Panini in the mushroom gravy you truly are living in the lap of luxury.  Enjoy!

Ingredients

  • 2 packages Field Roast Wild Mushroom Deli Slices
  • 2 large Portobello mushrooms
  • 1 cup hummus 
  • 4 ounces baby spinach
  • 8 slices sturdy, thinly sliced bread
  • 2 tbsp liquid aminos, tamari or soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • 1 cup mushroom gravy (I used Field Roast Davy’s Porcini Mushroom Gravy)

Instructions

  1. Stir the spices into the liquid aminios and coat the Portobello mushrooms.  
  2. Grill the mushrooms until soft, about 5 minutes per side.
  3. Thinly slice the grilled mushrooms and set aside.
  4. Assemble the Panini’s: spread a heaping table spoon of hummus on each slice of bread.  Layer 3-4 slices of the Field Roast Wild Mushroom on 4 of the slices.  Cover with the sliced grilled mushrooms and a handful of spinach.  Put the other slice of bread on top and press down
  5. Grill about 5 minutes per side over medium-low heat.  Be careful not to burn!  (Also, feel free to use any of the grilling methods mentioned above)
  6. Serve alongside warm mushroom gravy for dipping
appetizer · eggplant · field roast · liquid smoke · vegan

Marinated Grilled Veggie Stackers with Field Roast

Mushroom Stackers
My latest recipe for my Field Roast Cooks in the Field blog is up!  Check it out on the Field Roast website here.  In the meantime, the recipe is also listed below.  I made these at a sub zero tailgate.  It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite.  Hopefully you have better grilling conditions.   
These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread.  Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate.  With three different kinds to choose from, there is something for everyone.  Enjoy! 
Ingredients
  • Lentil Sage Deli Slices
  • 1 medium eggplant, sliced ¼ inch
  • Marinade for eggplant
    • ½ cup white wine
    • ¼ cup rice vinegar
    • Juice of 2 lemons
    • 5 cloves garlic, minced
    • ¼ fresh sage, chopped
    • Salt and pepper to taste
  • Smoked Tomato Deli Slices 
    Field Roast ready to grill

    • 3 red peppers, quartered
    • Marinade for peppers
      • ½ cup red wine
      • ½ cup apple cider vinegar
      • 1 tbsp. vegan worcestershire
      • 1 tbsp. blackstrap molasses
      • 1 tsp. liquid smoke
      • 1 tbsp. smoked paprika
      • 1 tbsp. dried thyme
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Wild Mushroom Deli Slices
    • 6 portobello mushrooms, stems removed
    • Marinade for mushrooms
      • ½ cup red wine
      • ½ cup balsamic vinegar
      • 1 tbsp. tamari
      • 1 tbsp. agave nectar
      • 1 tbsp. crushed red pepper
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Note: you’ll also need a handful of toothpicks, soaked for at least 15 minutes prior to grilling
    Directions
    • In 3 separate mixing bowls, coming the ingredients for the 3 marinades and stir.  Place the veggies in an airtight container or bag with the marinade for at least 2 hours, preferably overnight.
    • Prepare the grill for direct grilling
    • Assemble the stackers by placing several slices of the Lentil Sage between two of the marinated eggplant and secure with a few soaked toothpicks.  Repeat with the Smoked Tomato slices and red pepper and the Wild Mushroom Slices and portobellos
    • Grill for 4-5 minutes per side or until charred.  Cook time will vary based on the heat of the coals.
    • Remove from the grill and slice into bite size piece.  Stick with a tooth pick and serve


    Bagged veggies waiting for lube
    Lentil Sage Marinade
    Smoked Tomato Marinade
    Wild Mushroom Marinade
    Soakin 

    cashews · chili · mac and cheese · nutritional yeast · tvp

    Vegan Tailgate Chili Mac and Cheese

    Week 12 Browns vs. Steelers

    Chili Mac and Cheese

    Nothing says tailgating quite like a bitter rivalry and bitter cold.  It might have been hard to watch or move your extremities at times, but the food was the highlight of the day.  You’ve got to enjoy some quality tailgate grub and talking about the draft for next season.

    My tailgate mac and cheese is one of my favorite recipes on this blog.  As I discuss in the post, vegan mac and cheese can be quite the adventure.  After experimenting for the past few years, I’ve settled on cashew based recipes, whole wheat noodles and lots of added flavor.  Unlike dairy mac and cheese, where the milk does all the work, vegan mac requires some creative flare.

    On a cold day, you need some warm comfort food like chili.  Mac and cheese is not too far behind.  So why not combine the two, put it in a grill pan and throw it on the hot fire?  This recipe uses quick and simple TVP chili without beans, although a few legumes wouldn’t be a bad idea.  Mix it all together the night before and then just bring to the tailgate ready to grill.  Enjoy!

    Ingredients

    • 1 lb whole wheat macaroni
    • Cheese sauce!
    • 1 1/2 cups raw cashews, soaked in water for at least an hour
    • 2 large onions, diced
    • 1 head garlic, minced
    • 4 cups vegetable broth
    • 3 tablespoons cornstarch
    • 1/4 cup nutritional yeast
    • 2 roasted red peppers, skins peeled
    • 3 tablespoons tomato paste, divided
    • 2 teaspoon ground mustard
    • 1 teaspoon turmeric
    • 2 cups TVP
    • 1-15oz can petite diced tomatoes, slightly drained
    • 1 tablespoon chili powder (I used ancho and penzy’s chili 3000)
    • 2 teaspoons cumin
    • 1 teaspoon paprika
    • 1 teaspoon oregano
    • Salt and pepper to taste

    Directions

    1. Prep work:
      1. Soak cashews.  Cover in cold water and set in the fridge.
      2. Turn oven to broil and roast peppers for a half hour.  Let cool and remove the skins
    2. Boil a large pot of water for the macaroni and cook according to package.

      The TVP Chili
    3. Meanwhile, in another pot sauté one of the onions for a minutes.  Add a couple cloves of garlic and place in a high speed blender.  
    4. Drain the cashews and add the to the blender with the vegetable broth, cornstarch, nutritional yeast, peppers, 2 tablespoons of the tomato paste, ground mustard, turmeric and salt and pepper to taste.  Blend!
    5. Add the blended cheese mix back to the pot and heat on low until it thickens.  
    6. Meanwhile, rehydrate the TVP in 3 cups of hot water.
    7. Sauté the other onion in a large pan.  When they turn brown, add the rest of the garlic for 30 seconds.  
    8. Toss in the spices and the rehydrated TVP.  sauté for another minute or two then toss in the tomatoes and tomato paste.  Cook for another couple of minutes.
    9. Toss the TVP mix, the pasta and the cheese sauce.  Cover with foil to refrigerate until ready to grill.
    10. Toss directly on a hot grill for about 20-25 minutes.  It is done when the cheese is bubbling!  A little cripsy on the bottom is good too. 
      All grilled up

      Chili mac pairs nicely with hot chili and grilled veggies
      field roast · grilling

      Field Roast "Cooks in the Field" Recipe Contest Winner

      I’m a Grill Master! Well, at least according to Field Roast, the artisan grain meat company.  A few weeks ago I submitted this recipe for Field Roast stuffed boomers to the Field Roast Cooks in the Field recipe contest.  My friend Holly encouraged me to sign up given my love affair with the succulent vegan sausages.  And low and behold, I won! I am excited to participate with the other contest winners, the “Urban Foodie” Joy Martin of the blog Braisen Woman and the “Healthy Homemaker” Sarah Creighton of the blog Veggie Kids.

      A preview of my shipment (Photo from @fieldroast)

      According to the contest terms and conditions, as Grill Master I will create 10 new recipes (2 per month for the next 5 months) using Field Roast products.  Field Roast will post the recipes on their blog to share with the vegan masses all over the world.  This week, I will receive my first shipment of grain meats from Seattle.  Over the course of the next few months, I will receive Field Roast coupons, a Field Roast swag bag, another shipment of Field Roast products, “exposure and Field Roast fame!”

      Field Roast has really been stepping up the recipe section on their website and this contest is another stellar effort to engage their customers.  Last winter, I declared Field Roast as “the best vegan tailgate food,” in an ballad to the company based in Seattle, Washington.  Keep tabs on their blog for full bios, photographs and recipes coming soon.


      (Update: Here is my Cooks in the Field Spotlight)


      Here is my quote from their website:

      “I really got into cooking after college and like many guys, my favorite thing to do was grill. Combined with my love for football, tailgating came naturally. Walk through any pre-game at a college or pro football game and see the displays put on by veteran tailgaters. There is so much pride in what they do; one could argue it’s the ultimate eating experience in America. Meat often takes center stage. Unless you feel like eating chips and salsa, vegans are left out in the cold. I’m here to say it doesn’t have to be that way!”

      I can’t wait to share more of the delicious details with you all.  If you are lucky, you may be able to enjoy the fruits of my labor in the test kitchen!  Thank you for all your support of Hold the Pigskin.  The past couple of months have been the best ever for the site and the future is bright.

      garlic · sauce · spicy · vegan · wings

      Garlic Smothering Defense: Spicy Roasted Garlic Wing Sauce

      Wings from the Asian grocery

      A tasty, versatile sauce can be the MVP of any tailgate.  We put it on everything at the tailgate, tofu scramble burritos, vegan wings and veggie burgers. Sure, you can buy the bottled stuff or even grab a bottle from your favorite restaurant, but making your own sauce makes a big statement.  You control the flavors, spice and consistency.

      I like to mimic some of my favorite sauces and try to improve on them.  This week I went after one of the most popular wing sauces at Buffalo Wild Wings, Spicy Garlic.  Great flavor and sneakily spicy, this sauce brings the hammer.  
      For this sauce, I used garlic from my friend’s garden and roasted it for an hour or so.  Then I cooked down the vinegar base with a ton a spices.  Instead of oil, I used a flax egg and corn starch to thicken. When it was cooking down, I added water as needed and I don’t think it took away from any of the flavor.  This yields about 16 oz. so feel free to double it if you need more.  Enjoy!
      Ingredients
      Simmering sawwwce
      • 1 head roasted garlic
      • 1 cup apple cider vinegar
      • 2 tbsp. hot chili powder
      • 1 tbsp. cayenne
      • 1 tsp. smoked paprika
      • 1 tsp. onion powder
      • 2 tsp. salt
      • 2 tsp. sugar
      • 1 tsp. pepper
      • 2 flax eggs (2 tbsp. ground flax mixed with 6 tbsp. hot water)
      • 1/4 cup water (and more as needed)
      • 1/4 cup corn starch
      Directions
      1. Cut the top off the garlic, add a little broth or water, wrap in foil and roast at 425 for an hour or so.
      2. While the garlic is roasting, add vinegar, spices and sugar to a sauce pot at medium high heat.  Simmer for 5-7 minutes
      3. Whisk flax egg and corn starch together. Add the to the pot.
      4. Cook for another 8-10 minutes on medium low heat.  Add water as necessary.  
      5. Add the sauce to a blender and squeeze out the garlic into the blender with the sauce.  Blend until smooth.
      Bottling the sawwwce

      Go Browns!
      Take the burrito up a notch!
      beets · daiya cheese · grilling · tempeh · vegan · veggie burgers · vital wheat gluten · vitamix

      Veggie Burger Off 2014: Beet Bacon Cheeseburgers

      Week 9 Browns vs. Ravens

      The last time the Browns beat Baltimore I was a senior in college.  11 straight losses and a Super Bowl win later, the Ravens came to town in a much-hyped matchup. A 4:30 game meant the tailgate had “bonus hours.”  Add that to a bonus hour from daylight savings time and we had a recipe for an amazing tailgate.  A great time to hold the annual Veggie Burger Off, where I ask all vegans to bring their best veggie burger to grill.


      Last year’s edition of the Veggie Burger Off ended in bitter disappointment for me, as my friend Rob stole the show with his Spicy Bean Burgers.  This year I was determined not to drop the ball.

      Many people in Ohio and beyond claim that Northstar Cafe in Columbus has the best veggie burgers.  They are made with beets, black beans and brown rice for a meaty texture and unbelievably simple and delicious flavor.  My intention for the veggie burger off was replicate it and then take it to another level.  Instead of just black beans, I used red kidney beans.  I also topped it off with some tempeh bacon and melty daiya provolone cheese slices.  A recipe for success… Enjoy!

      Ingredients

      Gator wanted me to drop something!
      • 1 lb. beets, roasted
      • 1/2 dry brown rice, cooked (slightly mushy)
      • 1 medium onion, diced small
      • 4 cloves garlic, minced
      • 2 tbsp. apple cider vinegar
      • 1/4 cup vital wheat gluten
      • 1/2 cup dried black beans, cooked (or use 1 can)
      • 1/2 cup dried kidney beans, cooked (or use 1 can)
      • 1/4 cup prunes, chopped small
      • 2 tbsp. mustard of choice
      • 1/2 tsp. coriander
      • 1/2 tsp. thyme
      • 1 flax egg (1 tbsp. ground flax mixed in 3 tbsp. hot water)
      • Salt and pepper to taste
      • 1 package tempeh bacon (I used Lightlife Brand Organic Smokey Tempeh Strips)
      • 1 package Daiya Provolone Deli Slices 
      • Buns
      Directions
      1. Wash beets, remove greens and wrap tightly in foil.  Roast at 425 for about an hour.  Let cool in the foil packet so skin loosens.  
        1. Meanwhile, sauteé onion for 10 minutes over medium heat.  Add garlic and sauteé for another minute.
        2. Pour half of the beans into a food processor or vita-mix.  Add the prunes and pulse.  You want to chop the beans but you don’t want to blend them.  

          Looks gooooood
        3. Peel and grate the beets once they are cooled.  Pressed the beet shavings into a colander and drain as much juice as possible (I had a shot of beet juice left over!)
        4. Add the onion/garlic mix, beans (both chopped and whole), beets, vinegar, mustard and spices to a large bowl.  Mix.
          1. Then add wheat gluten and flax egg.  Mix again.
          2. Put it in the fridge over night or at least an hour to set.
          3. When your ready to grill, wrap the tempeh bacon in foil and poke a few holes.  Place it on the hot part of the grill for 15 minutes. 
          4. Meanwhile, form the patties and place on a well oiled grill grate.  Cook 5 minutes each side.
          5. Once you flip the burgers, place a slice of provolone on top.  
          6. Assemble your burger and enjoy!
          Wrap tight!
          Hot beets
          Bean chop
          Mix!
          Veggie burgers on the grill
          Assembly
          Award winning
          Mmmmm yum!
          appetizer · cashews · jalapeno · nutritional yeast · spicy · tofu

          Velvety Vegan Jalapeño Popppers

          Weeks 7 & 8 Road Games in Green Bay and KC

          Yup, thats a grilled vegan jalapeño popper
          The Browns have been on the road the past two weeks and continue to ride the quarterback roller coaster.  While that means I haven’t been down at the muni lot tailgating, I have an amazing appetizer recipe to share with you that works on the grill or at home in the oven.  Jalapeño Poppers!
          For centuries, vegan’s have tried to replicate cheese.  While we have come close, nothing quite gets us there.  However, cashews are my favorite creamy substitute, and they do a pretty darn good job providing that velvety texture and flavor.  As Tal Ronnen likes to say, cashews are “vessels of creaminess.”  
          Cashews and nuts are only one third of the vegan creamy equation.  The other parts of the trifecta are beans (think hummus or tofu) and avocado (which naturally stands on its own).  Nutritional yeast is an important  ingredient in the vegan cheese quest.  So is turmeric, for those who care about the yellowish appearance.  These poppers, while they don’t have avocados, have all the makings of a creamy vegan delight. 
          This recipe comes together quickly, especially if you have a couple hands on deck.  One person can cut open the peppers while the other prepares the filling.  Then you can both stuff the peppers and top with bread crumbs.  I left a few seeds in to give it a little heat, but it wasn’t overwhelming.  Enjoy!
          Ingredients
          Jalapeño boats
          • 24 large jalapeños, cut in half, membranes and some seeds removed
          • 14 oz. firm tofu, lightly pressed
          • 1/2 cup cashews
          • 1/4 cup nutritional yeast
          • 1/4 cup lime juice
          • 2 tsp. cumin
          • 1 tsp. smoked paprika
          • 1 tsp. thyme
          • 1 tsp. garlic powder
          • 1 tsp. ground chipotle 
          • 1 tsp. turmeric
          • 1/2 cup bread crumbs
          Directions
          1. Cut and remove membranes and some seeds from peppers
          2. Paces remaining ingredients except breadcrumbs into a high speed blender.  If not using a vita-mix, soak the cashews for at least an hour and drain.
          3. Scoop the cheese mix into the jalapeño boats.  Be generous!
          4. Just before ready to cook, sprinkle on bread crumbs.
          5. Grill: place in grill pan and cover with foil.  Cook for about 15 minutes.
          6. Oven: place on baking sheet in oven at 400 degrees.  Cook for 20 minutes.  
          liquid smoke · nutritional yeast · sausage · seitan · vegan · vital wheat gluten

          Vegan Links on the Gridiron

          Week 6 Browns vs. Lions

          The Browns were dealt a low blow losing hometown hero QB Brian Hoyer last week to a season ending knee injury.  Back comes Brandon Weeden and he precedes to make “the worst interception of all time.”  All joking aside, this is kind of what we come to expect from the Browns, year after year.  So what do we rely on? The tailgate.  And it was one of the years best.  Perfect fall day and people in good spirits.

          I decided to make vegan sausages for the 3rd time.  I had a couple practice rounds before trying it out at the tailgate.  People tend to grimace when I tell them my sausages are vegan, but honestly do they even know what kind of meat is in a “normal sausage?”  Probably better they don’t know.  While some don’t want to know how the sausage is made, I’m ready wax poetic about how to make these delectable vegan apple sage sausages. 

          Fall means apples in Ohio and across the midwest.  A trip to an apple orchard with my girlfriend left us with a huge bounty of several varieties of apples.  I made sure to get a number that were good for baking and making sauce.  By cooking down the apples, I made a plain jane apple sauce (just water and apples) to use in recipes, including the one below. 

          The technique is similar to the All-Pro Veggie Burgs, where you knead wheat gluten with wet ingredients, wrap in foil and then steam.  Afterwards, the sausages can be refrigerated until they are ready to grill. Next time I might use a bit less wheat gluten to make the sausages more moist.  The flavor was incredible though and people were impressed. We even topped them off with some polish stew for an authentic taste.  Enjoy!

          Ingredients (makes 10-12 sausages)

          Cooking the apples

          3 cups vital wheat gluten
          1/4 cup nutritional yeast
          1/2 tsp ground cloves
          2 tbsp dried sage
          1 tsp garlic powder
          1 tsp onion powder
          1 tsp ground cayenne
          1 tsp liquid smoke
          1 cup smooth cooked down apples or unsweetened applesauce 
          1 tbsp agave nectar or maple syrup

          Directions 
          1. Combine the dry ingredients in one bow and whisk the wet ingredients in another bowl.

          Wet and dry

          2. Mix the wet and dry ingredients together and knead for about 5 minutes.  
          3. Pull off a small clump of the dough and roll into a log. It should be the size of a sausage!

          Its a sausage!

          4. Wrap tightly in aluminum foil (see picture)

          The wrapped sausages

          5. Steam for 40 minutes in a steamer or a pot/pan with a steamer basket.
          6. Remove and refrigerate until ready to grill.
          7. Grill on an oiled grill grate for 5-7 minutes.

          Grillin and chillin
          grilling · liquid smoke · peanut butter · tvp · vital wheat gluten

          All-Pro Veggie Burgs

          Week 5 Bills v. Browns

          How meaty!
          Sorry for the delayed posting.  I made these veggie burgers at an impromptu apartment tailgate before the Thursday night game last week.  Vegan tailgates are known for veggie burgers, but they don’t have to be tasteless and boring like those depicted in the recent Bud Light commercial.  
          This recipe comes come from vegan grilling legend (and Clevelander) Tamasin Noyes.  When I met her a few months back, she insisted I try my hand at making this burger.  She said it delighted many meat eaters and vegans alike.  The technique is the same, but as you can see my recipe varies quite a bit.

          What sets it apart is its meaty texture.  The TVP gives it a ground beef appearance and the vital wheat gluten holds it together.  Like most veggie burgers, the flavor is really customizable with the spices and the liquid smoke and vegan worcestershire add a great burger taste.  Enjoy!
          Ingredients
          1 1/3 cups hot water
          1 cup texturized vegetable protein
          1/4 cup finely minced onion
          1 tablespoon garlic powder
          1 tablespoon onion powder

          1 tablespoon Penzey’s Chili 3000, or other spice blend
          2 teaspoons smoked paprika
          1/2 teaspoon salt
          1/2 teaspoon white pepper
          1/2 teaspoon black pepper
          2 teaspoons instant tapioca or cornstarch
          1 tablespoon plus 1 teaspoon vegan Worcestershire sauce
          1 tablespoon liquid smoke
          1 1/2 cups vital wheat gluten
          1/4 cup fresh ground peanut butter (I omitted the oil from the original recipe. Why no oil?)
          1/4 cup plus 2 tablespoons vegetable broth or water
          Directions
          1. Combine the hot water with the TVP to rehydrate, about 10 minutes. 
          Rehydrate
          2. Add rehydrated TVP to a large bowl with the remaining ingredients (in the order given). Mix well, and knead for about 3 minutes.
          Assembly 
          Knead
          3. Divide and shape the burger into 6 patties.  Place each burger in the center of a piece of foil. Fold the foil over each burger to make a packet. (Note: Don’t make the foil too tight in order for the burger to expand.
          4. Transfer wrapped burgers to a steamer (or a steamer basket inside a covered pot/pan) and steam 1 hour. 
          Steam
          5. Unwrap and transfer the burgers to a plate and refrigerate for 1 hour.
          6. Throw them on the grill! Make sure you oil your grill grate.  Cook about 5 minutes per side.
          The final grilled product