April 26, 2024

BBQ Plant-Based Burger

Name: BBQ Plant-Based Burger
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup (125 mL) vegan mayonnaise alternative; 1 tbsp (15 mL) white wine vinegar; 1 tsp (5 g) kosher salt; 1/2 tsp (2 g) celery seeds; 1/2 tsp (2 g) freshly ground black pepper; 3 1/2 cups (448 g) tricolour coleslaw mix; 4 Udi's® Classic Hamburger Buns, split; PAM® Grilling Spray; 4 Gardein® Supreme Plant-Based Burgers; 1/4 cup (60 mL) VH® Korean BBQ sauce; 1/2 cup (64 g) fried onions

20

Prep Time Minutes
45
Total Time Minutes
11
Number of Ingredients
4
Servings

Tags:

Summer,
Main Dish,
Grill/Broil,
Vegetable,
Over 45 min,
Hunt’s,
PAM,
Stove Top

Ingredients

1/2 cup (125 mL) vegan mayonnaise alternative
1 tbsp (15 mL) white wine vinegar
1 tsp (5 g) kosher salt
1/2 tsp (2 g) celery seeds
1/2 tsp (2 g) freshly ground black pepper
3 1/2 cups (448 g) tricolour coleslaw mix
4 Udi's® Classic Hamburger Buns, split
PAM® Grilling Spray
4 Gardein® Supreme Plant-Based Burgers
1/4 cup (60 mL) VH® Korean BBQ sauce
1/2 cup (64 g) fried onions

Directions

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Step one

In medium bowl, stir together vegan mayonnaise, vinegar, salt, celery seeds and pepper until combined. Add coleslaw mix and toss to coat. Chill in refrigerator for 30 minutes.
Step two

Meanwhile, lightly spray cut sides of buns with avocado oil. In medium nonstick skillet set over medium heat, toast cut sides of buns for 2 to 3 minutes or until golden brown.
Step three

Cook Gardein® Supreme Plant-Based Burgers according to package directions using skillet method.
Step four

Spread barbecue sauce on bottom buns and top with burgers. Top with coleslaw and fried onions, and cap with top buns.

Tips

Make your own fried onions! In medium bowl, whisk together 1/2 cup (125 mL) rice flour, 1/4 cup (60 mL) cornstarch and 1 tsp (5 mL) salt. Add 2 cups (500 mL) julienned sweet onion and toss to coat. In large skillet set over medium-high heat, heat 2 cups (500 mL) vegetable oil until shimmering or an instant-read thermometer registers 350°F (180°C). Shake excess flour mixture from onions and lightly fry until golden brown and crispy.