First of all, full disclosure: This was a Sunday cook-IN rather than a Sunday cookOUT. I had a little holiday gathering to attend around 4 p.m. – right in the middle of when I’d usually get the smoker going – so I decided to take our little grill-fest indoors for the week. This turned out to be a great idea, in fact, since as a result I was able to christen my new Le Creuset grill pan!
I’ve already talked about jalapeno popper burgers in these pages before. The long and the short of it: I love them. They’re so easy to veganize, as well, using Daiya cream cheese (or Tofutti, or what-have-you). And they worked out just great on an indoor setup – much better than they would have on a smoker or even a charcoal grill, to be honest.
As they grilled in the pan, sizzling and carrying on, I heated up a can of English peas seasoned with some ground black pepper and also put a pot of couscous on to cook. By the time the burgers were heated through, complete with attractive grill marks, the peas and couscous were also ready, so LeeLee and I sat down to eat.
As per usual, we both loved the burgers and were thrilled to enjoy tonight’s side dishes – a lighter alternative to our typical potatoes/fries/other starches on parade. And also per usual, the best part is that we’ve got two more burgers left over for lunches tomorrow! I can’t wait.
:)