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Vegan BBQ burger with homemade BBQ sauce, hot chili mayo and smoked grilled vegetables
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.
