Contact
streamline-icon-house-1@48x48 Home
streamline-icon-notes-book-text@48x48 Concepts
streamline-icon-task-list-text-1@48x48 copy Recipes
BBQ veggie cheeseburger, dill pickles & chili-mango-slaw

BBQ veggie cheeseburger, dill pickles & chili-mango-slaw

BBQ veggie cheeseburger, dill pickles & chili-mango-slaw

Ingredients

Number of portions
Burgers​

  • 900 g cooked, rinsed and dried black beans​

  • 100 g red onion, roughly chopped​

  • 150 g toasted pumpkin seeds​

  • 4 tbsp potato starch​

  • 30 g Santa Maria American Cajun, 4125​

  • Salt​

  • Santa Maria Tellicherry Black Pepper, 4140​

  • Santa Maria BBQ Sauce Original American Style, 200646​

  • Rapeseed oil

Dill Pickles​

  • 500 g cucumber​

  • 30 g Santa Maria Pickling Spice Mix, 100269 ​

  • 1 tbsp Santa Maria Dill, 101429

Chili Mango Slaw​

  • 200 g white cabbage, finely shredded​

  • 200 g carrot, finely shredded​

  • 300 g Crème fraiche​

  • 20 g Santa Maria Chili & Mango​
    Seasoning Mix, 101338​

  • 1 tablespoon Santa Maria Chef de Provence, 101281​

  • Salt to taste

Assembly​

  • Santa Maria BBQ Sauce Original American Style, 200641​

  • 10 hamburger buns​

  • Lettuce​

  • Sliced tomato​

  • Cheddar cheese slices

How to prepare

Burgers

  1. Pulse all ingredients, except BBQ sauce, into a rough mixture in a blender.

  2. Shape into burgers and fry on medium head about 3-4 minutes on each side. When you flip them, brush the cooked side with the BBQ sauce.

Dill Pickles

  1. Cut the cucumber into wedges and mix with the other two ingredients. Let sit minimum 1 hour.

Chili Mango Slaw

  1. Mix well, set aside to chill.

Assembly

  1. Toast the buns.

  2. Assemble with burger, cheese, BBQ sauce and veggies.

  3. Serve with pickles and slaw.

Recipe categories

Food