Grill 20 minutes, flipping every five minutes.
Serve on lightly grilled buns, with seaweed salad, tomato, sriracha mayonnaise and/or coleslaw.
Add leftover grilled tofu to salads, soups or tacos.
Chef Kevin Mitchell, Culinary Institute of Charleston, South Carolina
2.
Use leftovers for sandwiches, tacos, wraps.
Chef Nathan Davis, The Polished Chef in South Walton, Florida
3.
A mountain of burgers
Season meat liberally.
Spritz cool grates with olive oil.
Space burgers an inch apart on hot grill.
Flip once edges brown.
Add crumbled leftover burgers to pasta, stuffed peppers or sloppy joes.
Executive chef Chris Curren, The Graceful Ordinary in St. Charles, Illinois
4.
Use leftovers in salads, sandwiches, tacos, quesadillas, soups, omelets, or with grilled vegetables.
Head grill master Kevin Kolman, Weber Grills
5.
Assorted veggies
Broccoli also grills well, Kolman says.
Top with a Carolina mustard sauce or a sweet-and-spicy sauce.
Also great: red peppers, asparagus, zucchini, baby potatoes, brussels sprouts or baby bok choy.
Just oil, season and grill in a basket, turning frequently.
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