Dr. Bob's Grilling Recipes

Below are a collection of popular mains and sides Dr. Bob cooks on the grill. Enjoy!

Grilled Asparagus

Asparagus is one of the easiest green-based foods to grill- in only three to five minutes. I have a couple of suggestions for you follow:

1. Choose the young and tender asparagus greens.

2. Avoid the hard and bigger ones, they tend to be a bit bitter.

Prep & Directions:

1. You may want to soak your asparagus in water prior, but it is not necessary.

2. Place the asparagus cross-ways on a medium flame.

3. Turn the shoots frequently at two minutes.

4. Drizzle on olive oil and keep turning.

5. The asparagus is ready when the tops of the shoots start to brown.

6. Sprinkle on Celtic Sea Salt at the end of the grilling.  TIP: always add your unrefined favorite salt at the end of grilling to pull the flavor out at the end, if you salt to soon the essence of the flavors will be cooked into the air

7. Serve hot with hummus or with salsa – you can add fresh cilantro for a real add on flavor

Grilled Romaine Lettuce

If you want to shake things up a bit, try grilling lettuce. Trust me, you’ll be glad you did!

Prep & Directions:

1. Choose a large, leafy bundle of romaine lettuce.

2. Cut the bundle in half from top to bottom with a sharp serrated knife. A sharp knife will flow right through the leafs.

3. Turn the grill to medium/high.

4. Splash olive oil on the “cut” half of the romaine and place it on the hot grill.

5. Let the leaves sit on the grill for thirty to forty seconds, then turn. Repeat this process for three to four minutes. The grilling is done when the leaves start to “really” brown.

6. Serve with your favorite dressing or add some basil, oregano or cilantro.

Dr. Bob’s “Stuffed” Burgers

One of my favorite improv recipes, you can add whatever you like.

Prep & Directions:

1. Choose your favorite organic animal protein for a burger. In my experience, beef grills the best, followed by turkey, then chicken. I blend ground thigh and breast meat together because the poultry breast meat tends to be dry. Beef tends to handle the heat the best.

2. I pound out or roll out the burger on a clean cutting board. Find a bowl that can be used as your burger “cutter”. The meat should be one-fourth to three-eighths of an inch thick.

3. Cut several burgers patties and place them off to the side.

4. Choose what you would like to use to place between the two patties. I like to place thinly sliced mushrooms, red onions or olives between them.

5. You can grate some fresh Parmesan or sliced goat chevre or feta cheese and place your favorite(s) on top of the items you chose to stuff.

6. Place a patty from the ones you placed to the side- onto the one that has the mushrooms, onion and olives. Compress the ends of the margin of the patty and place on the grill.

7. I would use a medium heat and cover with the lid of the grill, cook until you do not see red juice flowing out of the burger.

8. You can use dill relish, mayo without trans fat, mustard and horseradish.

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