20-Minute Smokey BBQ 'Everything' Burgers
Burgers are so delicious, flavoursome and fun to eat! Often making a vegan burger can take a long time because it involves so many different elements, the most time consuming of all being the patty. Homemade patties are the ultimate decadence, but Vegie Delights have come up with the next best thing and let me tell you, it’s OUTSTANDING. I’m not a lazy person, but burgers can be a really time-consuming dinner if you are pressed for time. This recipe is seriously a quick and easy weeknight dinner, and the Smokey BBQ Burger patties truly make all the difference.
The other thing that makes this burger special is its bun - or lack of! Instead of a traditional ‘burger bun’, I’ve opted for a chewy poppy seed and sesame bagel! Not only does it have a wonderfully soft texture, but it is best served after a quick flash in the toaster, taking just a minute or two to prep. The rest of the burger consists of a combination of staple ingredients you’d find in a regular burger - tomato, greens (in this case, baby spinach and cucumber ribbons), red capsicum, vegan cheese, and fresh coriander for extra bite.
This recipe is great for weeknight dinners, kids, the whole family, weekend barbecues - you name it, this burger is suitable! Feel free to make any modifications based on what you have on hand, as it’s a very forgiving recipe. Scrumptious!
VEGIE DELIGHTS COMPETITION
Thanks to Vegie Delights, I gave away $100 worth of Vegie Delights vouchers so that one lucky reader could get their hands on their delicious products and make their own burgers too! Congratulations to Georgina Roberts, who submitted her favourite vegan creation: big buddha bowls! She noted that they usually include some falafels, mixed rice with sesame, a green salad, a tahini and tamari slaw, fresh veggies, roasted nuts, and guacamole. Delicious - enjoy, Georgina!
This post is in collaboration with Vegie Delights, who challenged me to come up with a delicious recipe featuring their new ALL VEGAN protein range - yum! You can find everything from Smokey BBQ burger patties to Thai Chilli Lime Cakes in the freezer aisle of Pak’nSave and New World supermarkets around New Zealand now.
Makes 4 burgers.
- 4 poppy seed or sesame seed bagels
1 packet of Vegie Delights Smokey BBQ Burger patties
1 red capsicum
2 cups of baby spinach
1 bunch of coriander or Italian parsley
1 spring onion
150g of vegan cheese
¼ cup of crunchy peanut butter
1 tablespoon of rice wine vinegar
1 teaspoon of soy sauce
1 teaspoon of maple syrup
3 tablespoons of water
Begin by preparing all of your burger fillings, setting them aside on a plate as you go.
Wash then slice the red capsicum finely.
Wash then cut the tomato into 5cm thick slices, or thinner if you’d like.
Wash your cucumber then using a peeler, peel strips down the length of the vegetable so you get cucumber ribbons
Wash and drain the baby spinach.
Wash then roughly chop your coriander or Italian parsley.
Wash then remove the white part of the spring onion (but save it for another recipe!) and chop the green parts into 2cm slices.
Slice the vegan cheese into 12 thin strips, the width of your patties if possible.
Next, prepare your peanut sauce by first mixing together the crunchy peanut butter, rice wine vinegar, soy sauce, and maple syrup in a small bowl. Add the water tablespoon by tablespoon until a smooth but thick and light consistency is reached.
Time to cook the patties! Heat a large non-stick frying pan over medium heat. When hot, add four Vegie Delights Smokey BBQ Burger patties and cook according to packet instructions. They’re ready when they crispy and browned on both sides. Place three cheese slices on each pattie while warm to slightly melt the cheese.
Place the bagel halves in a toaster on a medium setting and cook until slightly browned.
Time to arrange your burger! You can do so to your own liking, or follow the order I used: bagel base, baby spinach, cucumber ribbons, cheese-topped Smokey BBQ Burger patties, BBQ sauce, red capsicum slices, peanut butter sauce, spring onion slices, coriander/parsley, bagel top. Stick a skewer or knife through the middle to hold it all together, and enjoy while warm and crisp!