BBQ Black Bean Burger with Sriracha Mayo
June 10, 2016
These southern BBQ burgers get their robust flavor from combining our Southwest Black Bean & Sweet Potato Burger with a classic, sweet BBQ sauce, and an exciting Sriracha/Lime/Cilantro Mayo. Get ready to go on a flavor ride!
Caramelized Onions (enough for 6-8 burgers)
Sriracha Aioli (enough for 6-8 burgers)
1Mix all the ingredient, refrigerate until ready to use. Add more or less Sriracha sauce to taste.
1Slice the onions thin, heat a skillet to medium, melt the butter, add the onions and increase the heat and stir. When the onions start to brown, lower the heat, sprinkle with sugar and let cook slow, stirring until the onions start to turn dark brown and soft. Add 2-3 grinds of pepper.
BUILD THE BURGER
1Sear the veggie burger on a flat top or saute pan on medium heat from frozen. Use veggie oil to keep the burger from sticking. Bring internal temp to 165 degrees.
2Lightly toast the insides of the roll and spread a tbsp. of Sriracha sauce on each half of the bun.
3Place the burger on the bottom bun and top with 2 tbsp. Cattlemen’s BBQ sauce, a good amount of caramelized onion and a slice of Munster cheese.
4Close the burger with the top bun and get ready for the ride.