Special Equipment

Napoleon Grill Topper


2 tbsp (30 mL) olive oil
4 cloves garlic, minced
1 medium red onion, diced
8 pieces shiitake mushroom, thinly sliced
1 medium red bell pepper, diced
1 jalapeño pepper, finely chopped
1 cup (250 mL) frozen corn kernels, thawed and drained
1 cup (250 mL) frozen green peas, thawed and drained
1 tbsp (15 mL) fresh basil, chopped
1 can (14 oz/398 mL) chickpeas, drained and mashed
1⁄4 cup (60 mL) Parmesan cheese, grated
1⁄4 cup (60 mL) pine nuts, coarsely chopped
1/4 cup (60 mL) tomato sauce
1 tbsp (15 mL) balsamic vinegar
1⁄4–1⁄2 cup (60–125 mL) bread crumbs
Salt, pepper and Cayenne pepper, to taste
Nonstick cooking spray
2 balls buffalo mozzarella, sliced into 4
1 cup (250 mL) tomato sauce
8 hamburger buns


Taken from Napoleon’s Everyday Gourmet Burgers.

Although I’m a meatatarian, this is delicious!

Over medium heat on the stove, heat oil in a large nonstick fry pan. Sauté garlic, red onion and mushrooms for 3 to 5 minutes, stirring occasionally until tender. Add in red pepper, jalapeño pepper, corn and green peas and continue to cook for 3 to 5 more minutes. Remove from heat and let cool.

Add basil, mashed chickpeas, Parmesan, pine nuts, tomato sauce, balsamic vinegar and enough bread crumbs to bind firmly. Season to taste with salt, pepper and cayenne.

Form into 8 equal-sized patties, cover and refrigerate for 2 hours, allowing the vegetable patties to become firm.

Preheat grill to medium, 350–450°F (175–230°C).

Spray Napoleon Grill Topper with nonstick cooking spray. Spray each vegetable burger with nonstick cooking spray.

Grill burgers on topper for 4 to 5 minutes per side, until golden brown and heated through. Top with thinly sliced fresh mozzarella cheese and close lid, allowing the cheese to melt for about 1 minute.

Lightly toast buns and serve with fresh vine-ripened tomatoes, alfalfa sprouts and a drizzling of extra tomato sauce.