This burger bar is fancy, but it’s designed purposefully fancy.
Grilling any food, even my beloved veggies, does have the potential to create chemicals that are bad for our body. Grilling meat is especially bad, as when cooked on a flame at high heat, the amino acids and the creatine (muscle proteins) can create carcinogens which can effect your DNA. Fortunately, our DNA has the ability to repair.
Rather than challenging your willpower under the influence of the grill’s intoxicating aroma and any other possible forms of intoxication, I’ve designed burger toppings to help mitigate any bbq damage.
This burger bar is full of antioxidants and phytochemicals that, as long as you’re not allergic to nuts, your body and mind will love. Not to mention the toppings are tasty! It takes a bit of coins to create them, but since they don’t contain any preservatives their flavor is very robust, so a little goes a long way!
PLANNING TIPS
You can make all the pickled veggies a week ahead. Do them all at the same time as you can use the same brine and pot. Have your mason jars ready.
You can make the sauces the day before, even the avocado sauce, however, it is preferred you do that one the same day.
PRESENTATION TIPS
Put everything in small dishes with small spoons to serve. This encourages party goers to use less!
You don’t want to have to play bouncer to your burger bar the whole party so include name tags by each topping. Make sure to add cashew and macadamia to the sauce name tags as some people do have nut allergies, and people don’t normally associate Thousand Island and Blue Cheese dressing with nuts.
To see the chalk slate board I used, click here.
MONEY SAVING TIPS
Purchase halves and pieces of the cashews and macadamia nuts if you can find them, as they are less expensive. If buying on Amazon, enter “raw cashew halves and pieces” in the search bar.
I hope this helps and if you do the set up I would love to see pictures! #bougieburgerbar #nutracouture
BOUGIE BURGER BAR
Equipment
- 1 BLENDER
- 1 stove pot
- 1 Mandoline
- 1 Swiss Peeler
Ingredients
THOUSAND ISLAND DRESSING
- ½ cup RAW MACADAMIA NUTS
- ½ RED BELL PEPPER, roughly chopped
- ½ cup CELERLY, roughly chopped
- ½ pkg SUN-DRIED TOMATOES 3 oz package
- ½ LEMON, JUICE
- 1 tbsp RAW APPLE CIDER VINEGAR
- 1 tbsp EXTRA VIRGIN OLIVE OIL
- ½ tsp SEA SALT
- ¼ cup WATER
CASHEW BLUE CHEESE
- 1 cup RAW CASHEWS soaked for 2 hours preferably
- 2 tbsp NUTRITIONAL YEAST
- 2 tbsp LEMON JUICE
- 1 tsp DIJON MUSTARD
- 2 tbsp COCONUT CONDENSED MILK optional
- ¼ tsp BLACK PEPPER
- ½ tsp SEA SALT
- ¼-½ cup WATER
- 1 tbsp CHIVES, cut into ½" pieces
JALAPEÑO AVOCADO
- 2 LIME, JUICE
- 2 AVOCADOS
- ½ tsp SEA SALT
- ½ cup CILANTRO, LEAVES and STEMS
- 1 JALAPEÑO, deseeded, minced add seeds if you want spicy
PICKLED VEGGIES
- 2 RED ONIONS, thinly sliced with mandoline
- 1 bunch CELERY, thinly sliced with swiss peeler. Discard the outer slices.
- 1 pkg PICKLING CUCUMBERS You can alternatively use regular cucumbers
BRINE
- 1 bottle DISTILLED WHITE VINEGAR
- 1 box PICKLING SALT You could alternatively use kosher or sea salt.
Instructions
THOUSAND ISLAND DRESSING
- Blend till smooth all ingredients. Give it a couple of minutes and if it's not blending if sun-dried tomatoes aren't blending allow to sit for 15 min. If tomatoes are blending and just not blending add 1 tbsp water at a time till it is thick and smooth. You will see a funnel.
CASHEW BLUE CHEESE
- Blend till smooth all ingredients except chives. Give it a couple of minutes and if it's not blending add 1 tbsp water at a time till it is thick and smooth.
- Add chives and blend a few seconds. You want to still see small bits of the green for curb appeal.
JALAPEÑO AVOCADO
- In blender add lime juice first then all ingredients except jalapeño, and blend till smooth. If you minced the jalapeño, just mix in. Add seeds a little bit of time till you have spice level desired. If you're jalapeño isn't cut small add to blender and just blend until you still have bits.
PICKLED VEGGIES
- Fill 32 oz mason jars (preferably wide mouth) with red onions, celery, and cucumbers separately.
- Add brine ingredients to stove pot. Bring to a boil then take off of heat. Mix with spoon and pour overtop the veggies. Keep making brine until all veggies are covered. Screw lids of jars and allow to cool before placing in fridge. Allow to marinate for at least 24 hours.
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