This is Memorial Weekend Monday, so what better time to kick-off a fabulous Summer of Sweet Sunshine than with ways to make your summer grilling meatless and delicious? I’m honored to have been selected by the Meatless Monday organization to participate in a promotion along with Sweet Sunshine sauces. There is an awesome giveaway associated with this post, and I’ve developed three different recipes for you using different versions of their products: Sweet Sunshine Hot Red Bean Burger, Sweet Sunshine Sweet Compound-Butter Glazed Vegetable Kabobs, and Sweet Sunshine Roasted Shallot and Garlic Grilled Watermelon!
If you’ve been following me for a while, you already know that I have an aversion to high-fructose corn syrup. So, when I was approached by the Meatless Monday organization about participating in this campaign the very first thing I did was to go to the Sweet Sunshine website and check out the ingredients in their sauces.
Their six award-winning gourmet sauces are made with only the finest ingredients. While they have heat, their tag line is “Flavor before Fire,” which was a result of the thought that, “Any fool can made something hot, the trick is to make it delicious.” And they have certainly done the latter. These are some of the most flavorful hot sauces I’ve used.
Mr. Saucy and I are huge fans of hot sauces (fitting since I refer to us as The Saucy Household), I’d say we have at least 30 different sauces in our pantry. We’re always trying something new and I can say, in all honesty, Sweet Sunshine sauces are truly winners. Their line of sauces supply a range of flavors and heat that will satisfy any taste bud; they’re perfect for use as condiments, glazes and ingredients in a wide variety of foods.
Mr. Saucy gave them all two-thumbs-up; high praise indeed.
That brings me to the recipes I’ve made today. I wanted to show you how versatile these sauces really are! And one reader will receive (as I did) a package of all six of the Sweet Sunshine sauces. Giveaway details are below and there multiple ways to enter (feel free to do them all for more chances to win).
I’ve used the Sweet Sunshine “Hot” sauce as an ingredient in and a condiment on my Hot Red Bean Burgers, I used the Sweet Sunshine “Sweet” sauce in a compound butter as a glaze for Sweet Grilled Vegetable Kabobs, and I’ve used the Sweet Sunshine “Roasted Shallot and Garlic” sauce as a condiment for Tangy Grilled Watermelon.
Because there really is flavor instead of just heat in the sauces, the “Hot” sauce was perfect in the red bean burgers, and the sauce made these burgers a simple 5 ingredient recipe. With a can of light red kidney beans, garlic, panko crumbs Sweet Sunshine Hot sauce and an egg, they were the simplest and tastiest bean burgers! The hot sauce was just the right touch of hot, without overpowering the burger. Perfection.
For the vegetable kabobs, I simply made a compound butter (a combination of butter and Sweet Sunshine “Sweet” sauce). My kabobs had zucchini, squash, corn and sweet snacking peppers. As I grilled the kabobs, I brushed on some of the compound butter. The “Sweet” sauce enhanced the flavor of the vegetables and gave them a beautiful caramelized glaze. Unbelievably good.
If you’ve never tried grilling watermelon before, I suggest that you try it. The grilling brings out an even sweeter flavor to the melon and the smoky essence imparted from the charcoal fire is amazing. With the addition of the “Roasted Shallot and Garlic” sauce (and some extra roasted shallots) what resulted was one of the best combinations of sweet-hot-savory I’ve even eaten. Every element worked together. I’ll admit Mr. Saucy was skeptical about the watermelon, but even he loved it.
As soon as I shot this photo, Mr. Saucy and I tucked in. You’d have thought we hadn’t eaten for days…the plates were empty quickly!
I am serious. You must enter the contest. You must try Sweet Sunshine sauces! You must make these recipes and have a fabulous kick-off to your very own Summer of Sweet Sunshine!
- 1 15-ounce can light red kidney beans, drained and rinsed
- 1 clove garlic
- 1 cup Panko crumbs
- 2 tablespoons Sweet Sunshine "Hot" sauce
- 1 large egg
- Additional Sweet Sunshine Hot sauce as a condiment
- Combine all of the ingredients in the bowl of a food processor and pulse until a thick paste forms.
- Remove the bean mixture from the food processor and form patties (either 2 monster burgers, or 4 regular-sized burgers).
- These burgers can be grilled, fried in a 1 tablespoon of oil in a large skillet, or baked*.
- Top the each burger with another tablespoon of Sweet Sunshine Hot sauce.
Grill on a hot grill, over indirect heat, for 4 minutes per side.
Cook top method: Using a large skillet, over medium-high heat, add 1 tablespoon olive oil until the oil is hot. Reduce the heat to medium and add the patties. Cook 4 minutes on the first side, or until the bottom edges are browning. Turn the patties and continue to cook for another 4 minutes.
Baking method: Preheat the oven to 475°F. Place the patties on a parchment or silicone baking mat lined baking pan. Place the pan into the oven and bake for about 10 minutes, or until the edges of the patties brown.
- 4 tablespoons butter, softened
- 2 tablespoons Sweet Sunshine "Sweet" sauce
- 2 small zucchini, sliced about ¾ inch thick
- 2 small yellow squash, sliced about ¾ inch thick
- 2 ears corn, husked, silks removed, cut 2 inches thick
- 8 snacking-size sweet bell peppers (I used red and orange - or you could use large-cut squares)
- wooden or metal skewers
- Soften the butter to room temperature.
- In a small bowl, combine the butter and the Sweet Sunshine Sweet sauce.
- Using a fork, mush the butter and stir in the sauce until combined (you can either leave the butter softened to brush on the kabobs, or reform in the refrigerator to slice onto the kabobs as they cook).
- Place the kabobs on direct heat on the grill for 2 minutes per side.
- Remove from direct heat and brush with Sweet Sunshine Compound butter, rotating every couple of minutes and continuing to brush with the butter mixture until a sticky glaze has formed, about 12 minutes.
- 1 small watermelon (icy cold), cut into 1½ inch thick wedges
- 2 tablespoons neutral oil (such as grapeseed or canola oil)
- ½-1 tablespoon Sweet Sunshine Roasted Shallot and Garlic sauce per slice
- 1 large shallot, coated with neutral oil, grilled for 5 minutes and sliced - optional
- VERY lightly brush the watermelon pieces with the oil (this is to ensure they don't stick on the grill).
- Place them on a preheated grill over indirect heat.
- Cook them for 3 minutes on each side, until grill marks appear.
- Remove the watermelon wedges from the grill and place on a large platter.
- Drizzle on the desired amount of sauce (and add grilled shallots if using).
How to Enter the Contest (Seven Ways to Enter):
- Comment on this post is mandatory and counts as one entry. Then, tell me how many, and which of the other methods below you’ve completed – counts as one entry for each).
- Like my Facebook Page, or tell me if you already have liked it.
- Follow me on Twitter, or tell me if you already have.
- Follow Sweet Sunshine on Twitter and/or Facebook.
- Follow Meatless Monday on Twitter and/or Facebook
This contest will run until Monday, June 2 at noon, EDT, at which time a winner will be chosen by a random selector. You have multiple ways to enter the contest. Each time you complete one of the above, your name will be entered again. Be sure to tell me all the ways you’ve entered.
Once a winner has been selected, the winner will be announced on this post, and on my facebook page. The winner will need to contact me with shipping information in order to receive the prize package.
Disclaimer: While Sweet Sunshine provided me with a selection of their sauces for the purposes of this post, all of the opinions about their products are my own (and Mr. Saucy’s) and are heartfelt.