BBQ Plant-Based Burger
1. 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.
2. 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.
3. Cook Gardein® Ultimate Burgers as directed on package, using skillet method.
4. Spread BBQ sauce onto bottom bun and top with burgers. Top with coleslaw, fried onions and top bun. Serve.
Cooking Tips: 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. Brought To You By ConAgra Foods®
- 35 g Total Fat
- 14 g Saturated Fat
- 0 mg Cholesterol
- 1757 mg Sodium
- 49 g Carbohydrates
- 4 g Dietary Fiber
- 12 g Sugars
- 26 g Protein
Directions
1. 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.
2. 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.
3. Cook Gardein® Ultimate Burgers as directed on package, using skillet method.
4. Spread BBQ sauce onto bottom bun and top with burgers. Top with coleslaw, fried onions and top bun. Serve.
Cooking Tips: 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. Brought To You By ConAgra Foods®
