BBQ Veggie Burger Recipe + Maple Dijon Potato Salad

I needed the perfect side dish to go along with these BBQ Veggie Burgers so I asked my friend Ariyele from In the Kitchen:Keepin’ it Real to help me out. Ariyele is the hilarious host of her YouTube cooking show where she creates California-inspired cuisine (fresh-seasonal-local), aimed at foodies and folks who love real food (and don’t eat gluten). Even though she’s not vegan or even vegetarian, the girl knows how to create big flavors with real food ingredients.

Maple Dijon Potato Salad

My mouth immediately starts to water when I imagine how the spiciness of arugula and raddichio will play against the sweet tang of the maple dijon dressing in her take on potato salad. You can check out Ariyele’s blog here for the full Maple Dijon Potato Salad recipe.

For another taste sensation, try topping the veggie burgers with Ariyele’s Gremolata Sauce. Then cool off with her refreshing Watermelon Gazpacho.

BBQ Veggie Burger Recipe + Maple Dijon Potato Salad
Prep time
Cook time
Total time
This BBQ Veggie Burger is everything a burger should be: full of flavor,moist & juicy inside,with a nice crust on the outside.
Serves: 6
  • For the BBQ sauce
  • 1 cup organic ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 teaspoon dry mustard
  • 1 tablespoon soy sauce (or coconut aminos)
  • 1 teaspoon liquid smoke (or hickory powder)
  • 1 tablespoon minced onions
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons of an all-purpose seasoning blend (I use Penzey's Forward)
  • salt & pepper to taste
  • For the Veggie Patties
  • 2 tablespoons olive oil
  • 1 cup chopped mushrooms
  • ½ cup chopped onion
  • 3 cloves garlic,minced
  • 1 cup beans (cooked,drained,rinsed)
  • 1½ cup bread crumbs
  • ¼ cup toasted walnuts (or sunflower seeds)
  • 1 tablespoon miso (or tahini)
  • 2 T ground chia seeds
  • ½ cup warm water
  • handful fresh herbs (green onions,parsley,rosemary)
  • salt & pepper
  1. For the BBQ sauce
  2. Combine all ingredients in a medium sized saucepan over med-high heat.
  3. Whisk until sugar has dissolved.
  4. Reduce heat to low and simmer for 20 minutes.
  5. Remove from heat,set aside to cool.
  6. For the Veggie Patties
  7. Add chia seeds to warm water in small bowl and mix well.
  8. Set aside (they will turn into a gel) while your cook the mushrooms.
  9. Heat olive oil in a medium sauté pan.
  10. Cook mushrooms,onions,garlic and herbs until mushrooms have released their liquid and the mixture is fragrant about 4-6 minutes.
  11. Pulse beans and nuts in a food processor until broken down into small bits.
  12. Pour into a large bowl.
  13. Add ½ cup BBQ sauce,bread crumbs,miso,2 tablespoons of the chia gel to the mushroom mixture.Mix well.
  14. Moisten hands with water and form into patties.
  15. Add a little more chia gel if your patties are crumbling or falling apart.Add more breadcrumbs if the patties seem too wet.
  16. Pan fry in olive oil over med-high heat,about 4 minutes each side or until evenly brown and a nice crust forms.
  17. Or bake at 375 degrees for 30 minutes,flipping patties halfway through and lightly basting with BBQ sauce.
  18. Or grill as you like it (works best if you bake for 15 minutes to firm the patties up so they don't crumble when you try to flip)
  19. Toast your buns and serve the burgers with your favorite condiments.Store unused patties in an airtight container in the refrigerator for up to 3 days
  20. *Use coconut aminos instead of soy sauce to make this recipe gluten-free/soy free
  21. *Use tahini or chickpea miso instead of regular miso to make this soy-free
  22. *Use GF bread crumbs for gluten-free
  23. *Use sunflower seeds instead of walnuts for nut allergies


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