What are the main ingredients in Smokin’ BBQ Burger?

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

What is the nutritional information of Smokin’ BBQ Burger?

Calories: 928, Carbs: 139 grams, Fat: grams, Protein: 23.8 grams, Sugar: 28.1 grams, Salt: 2012 grams

How do I prepare Smokin’ BBQ Burger?

WE LOVE WEDGES: 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. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. CARAMELISED GOODNESS: 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. 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. BITS & BOBS: 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 liquid, and some seasoning. Drain the remaining pickling liquid from the cucumber and radish. STACK IT UP: Smear the mayo on the bun halves. Layer the bottom half with caramelised onion, leaves and the patty. Top with the pickled cucumber and radish. Serve the roast potatoes on the side with any remaining toppings. Mmm! PICKLE & PATTY: Boil the kettle. 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 Smokin’ BBQ Burger?

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

Smokin’ BBQ Burger

It’s the ultimate dining partner! You’ll be smitten! A soft pillowy bun, onions caramelised in BBQ sauce, fabulous salad toppings, lashings of vegan mayo, and of course, a crispy Outcast burger patty.

Smokin’ BBQ Burger

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

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
BBQ Sauce
Cucumber
Fresh Chilli
Fresh Chillies
Green Leaves
NOMU Spanish Rub
Onion
Onions
Outcast Vegan Burger Mix
Pickling Liquid
Radish
Schoon Burger Bun
Schoon Burger Buns
That Mayo (Original)

From your kitchen:

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

Serves 1

WE LOVE WEDGES
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. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
CARAMELISED GOODNESS
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.
PICKLE & PATTY
Boil the kettle. 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.
BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into a patty 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.
BITS & BOBS
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 liquid, and some seasoning. Drain the remaining pickling liquid from the cucumber and radish.
STACK IT UP
Smear the mayo on the bun halves. Layer the bottom half with caramelised onion, leaves and the patty. Top with the pickled cucumber and radish. Serve the roast potatoes on the side with any remaining toppings. Mmm!

Baby Potatoes - 200g
NOMU Spanish Rub - 10ml
Onion - 1
BBQ Sauce - 30ml
Cucumber - 50g
Radish - 20g
Pickling Liquid - 20ml
Fresh Chilli - 1
Outcast Vegan Burger Mix - 58g
Schoon Burger Bun - 1
Green Leaves - 20g
That Mayo Original - 45ml

Download the Recipe

Serves 2

WE LOVE WEDGES
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. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
CARAMELISED GOODNESS
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.
PICKLE & PATTY
Boil the kettle. 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.
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.
BITS & BOBS
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 liquid, and some seasoning. Drain the remaining pickling liquid from the cucumber and radish.
STACK IT UP
Smear the mayo on the bun halves. Layer the bottom half with caramelised onion, leaves and the patty. Top with the pickled cucumber and radish. Serve the roast potatoes on the side with any remaining toppings. Mmm!

Baby Potatoes - 400g
NOMU Spanish Rub - 20ml
Onion - 1
BBQ Sauce - 65ml
Cucumber - 100g
Radish - 40g
Pickling Liquid - 40ml
Fresh Chilli - 1
Outcast Vegan Burger Mix - 115g
Schoon Burger Buns - 2
Green Leaves - 40g
That Mayo Original - 85ml

Download the Recipe

Serves 3

WE LOVE WEDGES
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. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
CARAMELISED GOODNESS
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 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.
PICKLE & PATTY
Boil the kettle. Place the sliced cucumber and radish in a bowl. Pour over the pickling liquid and 30ml 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 240ml 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.
BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 3 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.
BITS & BOBS
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 liquid, and some seasoning. Drain the remaining pickling liquid from the cucumber and radish.
STACK IT UP
Smear the mayo on the bun halves. Layer the bottom half with caramelised onion, leaves and the patty. Top with the pickled cucumber and radish. Serve the roast potatoes on the side with any remaining toppings. Mmm!

Baby Potatoes - 600g
NOMU Spanish Rub - 30ml
Onions - 2
BBQ Sauce - 85ml
Cucumber - 150g
Radish - 60g
Pickling Liquid - 60ml
Fresh Chillies - 2
Outcast Vegan Burger Mix - 172g
Schoon Burger Buns - 3
Green Leaves - 60g
That Mayo Original - 125ml

Download the Recipe

Serves 4

WE LOVE WEDGES
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. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
CARAMELISED GOODNESS
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 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.
PICKLE & PATTY
Boil the kettle. 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 340ml 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.
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.
BITS & BOBS
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 liquid, and some seasoning. Drain the remaining pickling liquid from the cucumber and radish.
STACK IT UP
Smear the mayo on the bun halves. Layer the bottom half with caramelised onion, leaves and the patty. Top with the pickled cucumber and radish. Serve the roast potatoes on the side with any remaining toppings. Mmm!