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Incogmeato® Guajillo BBQ Burger
Incogmeato® Guajillo BBQ Burger 1

Incogmeato® Guajillo BBQ Burger

with crispy fried onions and slaw

Products Used: Incogmeato® Plant-Based Burger Patties


Guajillo BBQ Sauce (yields 2 cups)

  • 4 ea. Dry guajillo peppers, stems and seeds removed
  • 2 cups Boiling water
  • 1/3 cup Brown sugar
  • 1/3 cup Molasses
  • 1 cup Red wine vinegar
  • 1.5 cups Ketchup
  • 1 Tbs. Chili powder
  • 1 Tbs. Garlic powder
  • 2 tsp. Paprika
  • 1 tsp. Kosher salt

Coleslaw (yields 3 cups)

  • 6 packed cups Green cabbage, thinly sliced
  • 1 cup Vegan mayo
  • 1/4 cup White onion, thinly sliced
  • 1.5 Tbs. Distilled white vinegar
  • 3/4 tsp. Kosher salt
  • 3/4 tsp. Ground black pepper

Crispy Fried Onions (yields 2-3 cups)

  • as needed Oil for frying
  • 2/3 cup Water
  • 1 cup Creole mustard
  • 1 large Onion, thinly sliced into rings
  • 1 cup All-purpose flour
  • 2 tsp. Kosher salt
  • as needed Ground black pepper
  • 1 ea. Incogmeato™ burger patty, slacked
  • as needed Salt
  • as needed Ground black pepper
  • 1 ea. Vegan potato sandwich roll (or sub other vegan bun)
  • 1 tsp. Neutral oil (or you can toast the bun dry)
  • 1 tsp. Yellow mustard
  • 1/4 cup Coleslaw
  • a handful Crispy Fried Onions
  • 2 tsp. Guajillo BBQ Sauce
  • as needed Kosher salt

Recipe Directions

For the Guajillo BBQ Sauce:
1. Toast the chiles in a pan or on a griddle for 30 seconds or until they become fragrant. Transfer to a container and cover with boiling water; let sit for 20 minutes.
2. Transfer chiles, soaking water, and the remaining BBQ sauce ingredients (brown sugar, molasses, red wine vinegar, ketchup, chili powder, garlic powder, paprika, and Kosher salt) into a pot, and cook at a low simmer for about 45 minutes.
3. Transfer to a blender and blend on high until the peppers are fully incorporated into the barbecue sauce.
For the Coleslaw:
1. Combine the green cabbage, vegan mayonnaise, onion, vinegar, Kosher salt, and black pepper in a large mixing bowl.
2. Mix until completely incorporated and refrigerate until ready to build the burger.
For the Crispy Fried Onions:
1. Set deep fryer to 350° F, or heat about 3 inches of oil in a heavy bottom pot over medium-high until it registers 350° F on a deep-fry or candy thermometer.
2. Whisk together the water and creole mustard in a medium mixing bowl. Add the sliced onions and let soak in the bowl for 15 minutes.
3. In another mixing bowl add the flour, salt, and pepper, and whisk to combine.
4. Working in batches, grab a small handful of onions, shaking off the excess liquid, and toss in the bowl of seasoned flour until the onions are completely coated.
5. Reserving each batch of dredged onions to the side, repeat with the remaining onions.
6. Fry at 350° F until golden brown, about 3 minutes.
7. Transfer to a paper towel lined tray and season with salt to taste. Reserve until ready to build the burger.
For the burger:
1. Preheat and prep the griddle to 350-360° F.
2. Season the patty with salt and pepper.
3. Cook first side of the patty on the griddle for 3 minutes, flip patty and repeat on other side until patty is browned and has an internal temperature of 160° F.
4. Toast the bun by swiping a little neutral oil (optional) on both cut sides of the potato roll and placing, cut side down, in a pan over medium heat or on a griddle until toasty brown, about 1 minute. NOTE: Potato rolls toast quickly.
5. Assemble burger, first swiping yellow mustard on the bottom bun and topping with the griddled patty. Add the coleslaw on top of the patty, followed by the crispy onions, a liberal douse of barbecue sauce, and the top half of the bun.