Vegan BBQ burger with homemade BBQ sauce, hot chili mayo and smoked grilled vegetables
Ingredient list
For the patty
1 can kidney beans
2 tomatoes
75 g soy mince
1 tbsp yeast flakes
6 tbsp breadcrumbs
1 onion
3 tbsp tamari sauce
3 tbsp seitan powder
2 tsp. smoked salt
1 tsp. smoked paprika
Salt
Pepper
For the smokey grilled vegetables
½ eggplant
½ zucchini
1 yellow bell bell pepper
3 tbsp canola oil
2 sprigs rosemary
2 tsp Liquid Smoke
Salt
Pepper
For the hot chili mayo
100 ml soy milk
250 ml canola oil
1 pinch turmeric
1 tsp medium hot mustard
2 tsp agave syrup
1 piece of chili
How to do it:
Patty
- Briefly wash kidney beans in a sieve and drain. Then place in a bowl and mash with your hands.
- Finely dice onion and sauté in a pan with a little oil. Add all the remaining ingredients to the mashed kidney beans and mix well.
- Form the patties with wet hands and place them on a baking tray with baking paper.
- Bake the formed patties in the oven at 200°C for about ten minutes and let them cool down briefly. Then grill the patties on the grill from both sides.
Hot chili mayo
Emulsify all ingredients in a tall container with a blender. Season to taste with salt and pepper, if necessary.
Smoked grilled vegetables
- Wash the vegetables and cut the eggplant and zucchini into finger-width slices. Remove the seeds from the peppers and cut them into 3 cm wide pieces.
- Marinate everything in a bowl with Liquid Smoke, rosemary and canola oil. Then season the vegetables with salt and pepper.
- Then grill the vegetables hot on all sides.
Assemble burger
- First cut open the bun. Then spread the top with the BBQ sauce and spread the hot chili mayo on the bottom.
- Then top the burger with the patty and the grilled vegetables.
Our tip
You can find the recipe for the vegan BBQ sauce here.
