BBQ Plant-Based Burger
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 4
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 4
Difficulty: easy
1 cup vegan mayonnaise alternative
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 teaspoon celery seed
1/2 teaspoon granulated sugar
3-1/2 cups tri-color coleslaw mix
4 potato hamburger buns
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
4 Gardein® Ultimate Plant-Based Burgers
1/4 cup barbecue sauce
1/2 cup French fried onions
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 197 mg | 20% |
Carbohydrate | 47 g | 16% |
Cholesterol | 0 | |
Total Fat | 35 g | 53% |
Iron | 5 mg | 30% |
Calories | 591 kcal | 30% |
Sodium | 1796 mg | 75% |
Protein | 26 g | 51% |
Saturated Fat | 14 g | 70% |
Sugars | 11 g | 1% |
Vitamin C | 20 mg | 33% |
In a medium bowl, combine the vegan mayonnaise, vinegar, salt, pepper, celery seed and sugar. Add the coleslaw mix and fold together. Let sit in the refrigerator for 30 minutes.
Heat a 12-inch nonstick skillet over medium heat. Lightly spray insides of hamburger buns with avocado oil spray. Toast buns in skillet, face-down until golden brown, 2 to 3 minutes. Remove from skillet and set aside.
Cook Gardein® Ultimate Burgers as directed on package, using skillet method.
Spread BBQ sauce onto bottom bun and top with burgers. Top with coleslaw, fried onions and top bun. Serve.
To make your own fried onion rings: In a small bowl whisk together 1/2 cup rice flour, 1/4 cup cornstarch and 1 teaspoon salt. Toss 2 cups julienned sweet onion in the rice flour mixture. Heat 2 cups vegetable oil to 350°F. Shake the excess flour from the onions and lightly fry.
BBQ Plant-Based Burger