What are the main ingredients in Gluten-Free BBQ Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Gluten-Free BBQ Burger?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Gluten-Free BBQ Burger?

LET’S CHOW!: Smear the mayo on the bun halves. Layer the bottom halves with pickled cucumber and radish, a veggie patty, and caramelised onion. Top with the leaves and the other patties. Serve the roast potatoes on the side with any remaining toppings. Mmm! START UP A SMOKY ROAST: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. BBQ CARAMELISED ONIONS: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 9-12 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving. VEGAN BURGER TIME: When the potatoes have 10 minutes remaining, shape the burger mix into 4 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving. TOASTY BUN: Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved buns or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to some plates for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning. MEANWHILE…: Place the sliced cucumber and radish in a bowl. Pour over the pickling liquid and 20ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 180ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.

What should be prepared from my kitchen to make Gluten-Free BBQ Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Gluten-Free BBQ Burger

Gluten-free and vegan? It’s the ultimate dining partner! You’ll be smitten with the gluten-free bun, onion caramelised in BBQ sauce, fabulous salad toppings, lashings of mayo, and, of course, a crispy Outcast burger patty.

Gluten-Free BBQ Burger

with spiced baby potatoes, That Mayo vegan mayo & caramelised onion

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Bentley's Gluten-free Bun
Bentley's Gluten-free Buns
Clarks Kitchen Bourbon BBQ Sauce
Cucumber
Fresh Chilli
Fresh Chillies
Green Leaves
NOMU Spanish Rub
Onion
Onions
Outcast Vegan Burger Mix
Pickling Liquid
Radish
That Mayo (Vegan)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

START UP A SMOKY ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
BBQ CARAMELISED ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 7-9 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MEANWHILE…
Place the sliced cucumber and radish in a bowl. Pour over the pickling liquid and 10ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 90ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
VEGAN BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 2 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
TOASTY BUN
Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved bun or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to a plate for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning.
LET’S CHOW!
Smear the mayo on the bun halves. Layer the bottom half with pickled cucumber and radish, one veggie patty, and caramelised onion. Top with the leaves and the other patty. Serve the roast potatoes on the side with any remaining toppings. Mmm!

Baby Potatoes - 250g
NOMU Spanish Rub - 10ml
Onion - 1
Clarks Kitchen Bourbon BBQ Sauce - 20ml
Cucumber - 50g
Radish - 20g
Pickling Liquid - 20ml
Fresh Chilli - 1
Outcast Vegan Burger Mix - 58g
Bentley's Gluten-free Bun - 1
Green Leaves - 20g
That Mayo (Vegan) - 45ml

Download the Recipe

Serves 2

START UP A SMOKY ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
BBQ CARAMELISED ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 9-12 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MEANWHILE…
Place the sliced cucumber and radish in a bowl. Pour over the pickling liquid and 20ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 180ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
VEGAN BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 4 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
TOASTY BUN
Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved buns or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to some plates for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning.
LET’S CHOW!
Smear the mayo on the bun halves. Layer the bottom halves with pickled cucumber and radish, a veggie patty, and caramelised onion. Top with the leaves and the other patties. Serve the roast potatoes on the side with any remaining toppings. Mmm!

Baby Potatoes - 500g
NOMU Spanish Rub - 20ml
Onion - 1
Clarks Kitchen Bourbon BBQ Sauce - 40ml
Cucumber - 100g
Radish - 40g
Pickling Liquid - 40ml
Fresh Chilli - 1
Outcast Vegan Burger Mix - 115g
Bentley's Gluten-free Buns - 2
Green Leaves - 40g
That Mayo (Vegan) - 85ml

Download the Recipe

Serves 3

START UP A SMOKY ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
BBQ CARAMELISED ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 9-12 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MEANWHILE…
Place the sliced cucumber and radish in a bowl. Pour over the pickling liquid and 20ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 180ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
VEGAN BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 4 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
TOASTY BUN
Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved buns or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to some plates for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning.
LET’S CHOW!
Smear the mayo on the bun halves. Layer the bottom halves with pickled cucumber and radish, a veggie patty, and caramelised onion. Top with the leaves and the other patties. Serve the roast potatoes on the side with any remaining toppings. Mmm!

Baby Potatoes - 500g
NOMU Spanish Rub - 20ml
Onion - 1
Clarks Kitchen Bourbon BBQ Sauce - 40ml
Cucumber - 100g
Radish - 40g
Pickling Liquid - 40ml
Fresh Chilli - 1
Outcast Vegan Burger Mix - 115g
Bentley's Gluten-free Buns - 2
Green Leaves - 40g
That Mayo (Vegan) - 85ml

Download the Recipe

Serves 4

START UP A SMOKY ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
BBQ CARAMELISED ONIONS
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 12-15 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MEANWHILE…
Place the sliced cucumber and radish in a bowl. Pour over the pickling liquid and 40ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 360ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
VEGAN BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 8 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
TOASTY BUN
Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved buns or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to some plates for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning.
LET’S CHOW!
Smear the mayo on the bun halves. Layer the bottom halves with pickled cucumber and radish, a veggie patty, and caramelised onion. Top with the leaves and the other patties. Serve the roast potatoes on the side with any remaining toppings. Mmm!