Grilling the Ultimate Lightlife Plant-Based Burger with Chef Rōze Traore

Hello everyone.

My name is Roze Traore, and I'm a chef in New York City.

One thing that's important to me as a chef

is incorporating plant-based food in my diet

and making it super approachable for everyone.

Let's jump into it.

What we're gonna be making today

is the Ultimate Grilled Lightlife Plant-Based Burger.

That's right.

What I love about grilling outside

in the summertime is simple.

It's a good vibe.

I'm able to really enjoy my vegetables to the fullest.

And that's what summer is all about.

We're gonna start off by making our vegan aioli.

I have some beautiful ramps here.

We're gonna saute them.

I'm gonna add a little bit of salt.

[oil sizzling]

All right so my ramps are wilted.

I'm just gonna place that to the side here.

Now, while our ramp tops are cooling down,

I'm gonna make our garlic paste.

We're mincing in now, making a paste out of it.

So fully gets incorporated into the aioli

and you don't have any big pieces while you're eating it.

Now that I have my garlic paste ready,

I have some aquafaba.

Aquafaba is the liquid that the chickpeas sit in.

It's pretty much used as a thickener.

Add in that garlic paste.

Squeeze in some lemon, just like that.

Whisk it all looking.

That foaminess is exactly what you want.

Add in our olive oil, and it'll start to thicken up.

Look at this beautiful vegan aioli.

You have this silky, creamy texture.

We're just gonna chop up the ramp tops

and incorporate that in our aioli.

I'm gonna pop this in there.

Now that our aoili's done,

we're just gonna keep it cool in the fridge

and start making our cabbage.

I have some purple cabbage here,

which is going to bring that crunch with our burger.

I'm actually gonna use my mandolin.

If you don't have a mandolin,

you can simply just use your knife.

Look at these beautiful red cabbages.

You get these nice thin slices.

I'm gonna also chop up some parsley and dill.

Add that in there.

Zest some lemons in there as well.

Drizzle some olive oil in there,

champagne vinegar, seasoned with a little bit of salt,

and we're just gonna toss this.

[upbeat music continues]

Cabbage is done.

We're gonna pop this in the fridge, keep it cool.

Now it's time for us to grill

our Lightlife Plant-Based Burger, the star of the show.

We're gonna season this with some salt,

get up high, make sure you season

every single part of this burger.

Have some black pepper here.

Little bit of paprika.

We're gonna do this on both sides.

Now we grill.

I lightly oiled my grill

and I'm just gonna cook them

for three to four minutes on each side.

Now what you're looking for are those beautiful grill marks.

Topped with our Field Roast Plant-Based Chao Cheese.

Our cheese is melting

and it's time for us to take these off.

Alright, so now it's time for us to build

the Ultimate Plant-Based Burger.

We're gonna start off by adding some vegan aioli

on both sides of our vegan brioche buns.

Now I'm adding our Lightlife Plant-Based Burger,

some Lightlife Smart Bacon,

our dressed cabbage that we made earlier as well.

Now we're gonna top it off with some juicy tomatoes,

some salt, and that is our Ultimate Plant-Based Burger.

So ready for this?

Wow, look at that!

Let's just dive in to it.

[upbeat music continues]

That's what I'm talking about.

Delicious, satisfying.

I'm gonna be making this all summer.