Vegan BBQ Burgers with Amazing Barbecue Sauce

These are amazing!!! The gardein was a super ingredient in these burgers. They came together really easily when making them into patties. The best part was how unbelievably tasty they are!

And the BBQ sauce is so deelish and perfect for everything else you would ever want with a condiment! It was great that I had extra left over sauce to savor for weeks 🙂

I served this with Cucumbers with Creamy Dill Dressing and Summer Corn & Zucchini Salad with Citrus Dressing. Pretty much the perfect meal!!!

Amazing BBQ Sauce bubbling away

Vegan BBQ Burgers
Makes 8 -12 amazing burgers

1 ½ cup onions, chopped
1 ½ teaspoon Earth Balance
1/3 cup nutritional yeast
½ cup tahini
2 tablespoons paprika
2 teaspoons salt
4 cups Chick’n Scallopini Gardein, roughly chopped
2 cups Barbecue Sauce (recipe below)

  1. Preheat oven to 350 degrees. Coat a baking sheet with oil spray. In a skillet, sauté onions in Earth Balance until soft. In a bowl, combine nutritional yeast, tahini, paprika, and salt. Add onions and combine.
  2. In a food processor, combine half of the mixture and 2 cups of Gardein and blend together, adding Gardein gradually. Set aside and repeat with the other half of the mixture and Gardein.
  3. Form mixture into 1-inch-thick patties, and place on prepared baking sheet. Bake uncovered for 45 minutes. Pour 2 cups of barbecue sauce over patties, and increase heat to 375 degrees. Bake for 20 minutes or until well done. Serve with extra barbecue sauce on the side.

Amazing Barbecue Sauce
Makes about 3 cups

2 teaspoons corn oil
1/2 cup onion, chopped
1 teaspoon garlic, minced
2 1/2  cups tomato sauce
2 cups water, divided
1 cup agave
2 tablespoons molasses
1/2 cup mustard
1 1/2 teaspoons salt
1 teaspoon allspice
2 teaspoons red pepper flakes
1 tablespoon tamari
2 tablespoons fresh lemon juice
1 teaspoon liquid smoke

  1. In a medium pan over high heat, add oil. Sauté onion and garlic until onions are translucent. Add tomato sauce, cup of water, agave, molasses, mustard, salt, allspice and red pepper flakes. Bring to a boil, reduce heat, and let simmer for about an hour.
  2. Add second cup of water, tamari, lemon juice, and liquid smoke. Cook for 10 to 15 minutes longer. Allow to cool slightly and serve generously over burgers.

Cooked Burgers before the Sauce

Uncooked

Cornmeal-Crusted Chicken with Toasted Corn Salsa (veggie version too)

This night was extra special fun as my girlfriend came over to help cook. As you know I love to cook and want to spread the love around. Some of my girlfriends want to learn to cook but didn’t know where to begin, so that is where I come in. This was good times and a cooking class all while preparing a meal for my husband and her guy 🙂 Fun!! Both men really enjoyed this dish! The cute part is she cooked with me but then brought the meal over his house. (hence the Tupperware)

My husband being so used to all the fabulous raw corn salads I prepare, suggested that this would also have been amazing with just using raw corn and I am sure he is right. Raw fresh corn is sooooo good! But still the salsa was deelish. And really with corn and mango together, of course it is!

My girlfriend does not eat chicken so this was still a great recipe for her. We took Praeger’s Veggie Burgers and followed all the same steps as we would have with the chicken to prepare for her. We made sure to prepare and cook hers first so that there was no chickenness on her veggie food 🙂

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Cormeal-Crusted Veggie Burgers and Corn Salsa

Cormeal-Crusted Veggie Burgers and Corn Salsa (minus the mango)

Huge Cornmeal-Crusted Chicken Breasts to go

Huge Cornmeal-Crusted Chicken Breasts to go

Love that Corn Salsa!

Love that Corn Salsa!

Cooking up the chicken

Cooking up the chicken

Cornmeal-Crusted Chicken with Toasted Corn Salsa
Recipe adapted from Gourmet

yield: Serves 4-6

For salsa:

  • 7 tablespoons olive oil
  • 6 tablespoons fresh lime juice (from about 3 lime)
  • 3 garlic cloves, minced and mashed to a paste with a pinch of salt
  • 6 cups fresh corn (cut from about 10-12 ears)
  • 2 1/2-3 cups diced peeled mango
  • 1/2 cup finely chopped scallions

For chicken:

  • 6 skinless boneless chicken breasts
  • 3/4 cup yellow cornmeal
  • 3/4 teaspoon paprika
  • 3/4 teaspoon cayenne
  • 3 tablespoons olive oil

Make salsa:
In a bowl whisk together 6 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 5 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well.

Make chicken:
Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat olive oil over moderately high heat and sauté chicken until golden and cooked through, about 5 minutes on each side.

Serve chicken with salsa. Enjoy!

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