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.
Ultimate BBQ Veggie Burgers
- 1 Blender
- 1 Baking sheet lined with parchment or silicone
- 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
- 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.
- 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.)
- Top with cilantro lime sauce*, additional BBQ sauce, crispy leeks and your favorite toppings.
Looking for some other great sandwich and burger ideas? Try these Ultratruffle favorites: