| Moderate | Vegan
Green Chile & Cheddar Stuffed Burger
INGREDIENTS
Carolina BBQ Sauce
- 1 ¼ cup yellow mustard
- ½ cup agave
- ¼ cup brown sugar
- ¾ cup apple cider vinegar
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp garlic powder
- 1 tsp sea salt
- dash of hot sauce
- pinch of cayenne pepper
Scallion Slaw
- 1 cup Follow Your Heart Original Vegenaise
- ¼ cup apple cider vinegar
- 2 tbsp lemon juice
- ¼ cup agave
- 1 tbsp garlic powder
- 1 tsp sea salt
- dash of hot sauce
- 1 large head (or 2 small heads) of green cabbage, finely shredded
- 2 bunches of scallions, finely chopped
Other
- 4 plant-based burger patties (or more, you will need 2 patties per burger)
- diced green chiles
- Follow Your Heart Dairy-Free Finely Shredded Cheddar
- Follow Your Heart Dairy-Free Medium Cheddar Slices
- burger buns
INSTRUCTIONS
- For the bbq sauce, add all your ingredients to a sauce pot over medium high heat. Whisk well to combine, bring to a boil, then reduce to a simmer and cook for 10-15 minutes until thick. Turn off the heat, transfer to a mason jar, and place in the fridge ideally overnight.
- For the slaw, mix your dressing together in the bowl then add in your shredded cabbage and scallion. Mix well and place in the fridge until ready to use.
- For the burgers, take one patty and press down the center slightly. Spoon in some green chiles and Dairy-Free Finely Shredded Cheddar, then add your other patty on top and seal the edges by pressing firmly around the sides. You can cook these on the grill or in a skillet on the stove, so cook them to your liking and add 2 slices of Dairy-Free Medium Cheddar to each patty until melted.
- To assemble, steam or toast your buns, add bbq sauce to the top and bottom buns, then pile on a burger and a generous amount of slaw. Cut in to see the gooey, cheesy cross-section & dig in!
