Sun Sentinel Palm Beach Edition
A favorite veggie burger
Q. I am in search of the Piñon Grill’s veggie burger recipe. It was phenomenal! I live in Seattle and while visiting Mom, we shared one. She lives in Florida, so after coming home and dreaming of another veggie burger, Mom got me the list of ingredients from the restaurant. But I cannot figure out the recipe amounts, it doesn’t stick together. Sigh. Can you please help with this recipe? — Gail Lazar, Issaquah, Wash.
A.
After receiving Gail’s recipe request, Pinon Grill, part of the Brimstone Restaurant Group, shuttered its doors after an eight-year run at the Boca Town Center Mall. Also previously under the Brimstone umbrella was Grille 401 on Las Olas Boulevard in Fort Lauderdale, which is now in the hands of restaurateur Danielle Rosse of Deerfield Beach’s Oceans 234.
Tiom Beasley, the former head chef of Grille 401, is now spearheading the kitchen at Brimstone’s newest restaurant, Beach House Pompano (270 N. Pompano Beach Blvd., Pompano Beach, 954-607-6530, beachhousepompano.com). A few months ago Beasley shared Grille 401’s Kale salad recipe with us. So I reached out to him again in hopes that his files still held the key to Pinon’s veggie burger recipe. Luckily for Gail, Beasley came through. Although the veggie burger isn’t on Beach House’s regular menu, he does offer it occasionally as a special.
Beasley developed the burger recipe over 10 years ago. The key to making the ingredients “stick together,” as Gail points out, is the juice from the black beans and the oats. Sometimes you have to play with the amounts to get it just right, Beasley added.
For patriotic planners, reservations are now available for booking Fourth of July food and drink celebrations at Beach House Pompano. Enjoy beachfront fireworks with displays lighting up the sky above the rooftop restaurant. For more information or reservations, call 954-607-6530. Claire’s Tip of the Week:
Sure, you can buy soy glaze at most grocery stores for today’s veggie burger recipe. But if you have the ingredients in your pantry already, it’s as easy as 1-2-4. Combine 1 part white wine or rice wine vinegar (or a combination of the two) to 2 parts soy sauce to 4 parts brown or white sugar (or a combination of the two). For example, ¼ cup vinegar to ½ cup soy sauce to 1 cup sugar. Add a half teaspoon of ginger and bring to a boil. Reduce to low and simmer until thickened and reduced by half. The glaze can also be used on stir fried vegetables, as a sauce for fish or for basting grilled pork or poultry.