Skip to content
UltraTruffle
Menu
  • Home
  • About Me
  • Recipes
    • Appetizers
    • Beverages
    • Breakfast
    • Condiments
    • Desserts
    • Dinner
    • Pasta
    • Salad
    • Side Dish
    • Soup
  • Tools & Ingredients
  • Contact Me
Menu
Sweet potato Corn BBQ burger

Ultimate BBQ Veggie Burgers

Posted on June 21, 2022June 21, 2022 by Jen

It Ends in a Gift Shop…

A Bit of History:

In previous posts, we discussed the history of sweet potatoes and BBQ sauce, therefore, today I decided to explore another ingredient. Since, a mustard-based sauce adds flavor and binds my Ultimate Veggie BBQ Burgers, it is the perfect focal point. While the Romans first used mustard as a condiment, research indicates that mustard cultivation dates back to 1850 BC in the Indus Valley. However, in 1777, Mssr. Grey and Poupon elevated mustard to a new level by adding white wine in lieu of vinegar; creating a smoother Dijon mustard. Nevertheless, despite the efforts of the French, the USA claims the prize for the nation consuming the most mustard, according to Real Food Encyclopedia. In fact, the state of Wisconsin even boasts a museum dedicated to mustard with over 6,900 types on display. As a child, my dad would lament that every ride at Disney ended in a gift shop, where we would beg unsuccessfully for souvenirs. I am confident that this unique museum also contains a gift shop to purchase some of these fabulous condiments.

About the Recipe: Ultimate BBQ Veggie Burgers

In the warmer months, which number quite a few in South Carolina, we start to crave veggie burgers and BBQ flavors. I am always pondering new ways to craft a veggie burger and bonus points if my kids like them too. Fortunately, these hit the mark. My Ultimate BBQ Veggie Burgers are crafted from sweet potatoes, cornmeal, rice, fresh cilantro, leeks, and garlic. The tangy mustard sauce binds the burgers and adds a bit of heat. Top burgers with crispy leeks, Spicy Cilantro Cream Sauce, and additional BBQ sauce for a fabulous, healthy, plant-based meal. Bake the burgers in the oven and store in the freezer for a quick meal finished on the grill, stove-top, or air-fryer.

Harissa BBQ Sauce
Sweet potato corn burger

Sweet potato corn burger

Ultimate BBQ Veggie Burgers

Ultimate BBQ Veggie Burgers crafted with an easy harissa BBQ sauce, sweet potato, cornmeal, rice, and fresh cilantro. A delicious, hearty plant-based burger perfect for your next cookout.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 12 burgers

Equipment

  • 1 Blender
  • 1 Baking sheet lined with parchment or silicone

Ingredients
  

  • 2 1/4 cup cooked Arborio rice
  • 1/2 cup panko
  • 1/2 cup cornmeal
  • 3 tbsp Harissa Mustrad BBQ Sauce*
  • 4 cloves garlic or 2 stalks of green garlic
  • 3 cup leeks, chopped (1 cup for burgers and 2 cups for optional crispy leek topping)
  • 2 medium sweet potatoes
  • 1 cup fresh cilantro
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp liquid smoke
  • 1-3 tbsp lime juice or water
  • red pepper flakes or additional harissa spice rub if desired

Instructions
 

  • Preheat oven to 375 degrees F.
  • Using a fork, pierce each sweet potato in multiple spots. Microwave for 3-5 minutes until cooked and tender.
  • In a blender, gently pulse garlic, leeks, cilantro, sweet potato, baking soda, salt, harissa BBQ sauce, liquid smoke, harissa spice rub, and 1 tbsp or water or lime juice. It is very important not to puree the mixture; it should be chunky. Add a bit more lime juice/water if needed to blend.
  • In a separate bowl combine cooked rice, panko, and cornmeal.
  • Add blended mixture to the bowl containing the rice mixture. Still until well-combined.
  • Spray a 1/3 cup measuring cup lightly with olive oil. Scoop mixture and place each burger onto a silicone/parchment lined baking sheet.
  • Gently and slightly flatten each burger with the palm of your hand.
  • Bake in the oven at 375 degrees F for 20 minutes on each side.
  • Prior to serving, burgers can be crisped in air-fryer, stove-top or grill. Burgers store very well in the freezer for a quick weeknight meal.

Crispy Leeks

  • Spray 2 cups of chopped leeks with olive oil and place in an air-fryer or oven. Cook until crispy (approximately 10 minutes in air-fryer or cook on a separate try in the oven while burgers cook.)

Serving Suggestions

  • Top with cilantro lime sauce*, additional BBQ sauce, crispy leeks and your favorite toppings.

Notes

*Ultratruffle Spicy Cilantro Cream Sauce
*Ultratruffle Harissa Mustard BBQ Sauce
*Ultratruffle Mexican Inspired Harissa Spice Rub
Keyword easy healthy veggie burger, harrisa mustard bbq sauce, plant based bbq veggie burger no beans, plant based spicy cilantro cream sauce, sweet potato corn bbq veggie burger, ultimate bbq veggie burger, ultratruffle bbq veggie burger, vegan bbq veggie burger no beans

Looking for some other great sandwich and burger ideas? Try these Ultratruffle favorites:

Shiitake Mushroom Pastrami Sandwiches

Beet Falafel

Buffalo Burgers

Carrot Hot Dogs

Strawberry Mint Basil Cucumber Salad

WANT MORE?

Grab 5 Fan Favorite Recipes in our Free Download when you sign up to receive the latest Ultratruffle recipes and news!

We don’t spam! Read our privacy policy for more info.

Check your inbox or spam folder to confirm your subscription.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

Subscribe to Our Newsletter

Check your inbox or spam folder to confirm your subscription.

Recent Posts

  • Parsley Horseradish Yogurt Sauce
  • Double Chocolate Goji Berry Cookies
  • Vegan Morel Mushroom Risotto
  • Salt-Crusted Baby Potatoes &…
  • Fig Salad with Creamy Toasted Pecan Dressing

Archives

  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
© 2023 UltraTruffle | Powered by Minimalist Blog WordPress Theme