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Ingredients
1 shallot, roughly diced
¼ cup chives, roughly sliced
2 cloves garlic
2 cups shiitake mushrooms, roughly sliced
1 tbsp soy sauce
1 tbsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
1 tsp paprika
1 basket walnut pulp, dried* (from walnut milk)
3 tbsp arrowroot
½ cup amaranth flour
½ cup flour
olive oil, for grilling
vegan Worcestershire sauce, for brushing (optional)
grilled pineapple, for serving
grilled red onion, for serving
Hawaiian BBQ Burger
Total Time: 20 minutes active time, overnight refrigeration (or at least 1 hour)
Use your leftover walnut pulp in this delicious, vegan Hawaiian BBQ Burger! Top with grilled pineapple, red onion, Almond Cow BBQ sauce, Almond Cow Pickles, and buns of choice!
Servings: 4 burgers
Ingredients
1 shallot, roughly diced
¼ cup chives, roughly sliced
2 cloves garlic
2 cups shiitake mushrooms, roughly sliced
1 tbsp soy sauce
1 tbsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
1 tsp paprika
1 basket walnut pulp, dried* (from walnut milk)
3 tbsp arrowroot
½ cup amaranth flour
½ cup flour
olive oil, for grilling
vegan Worcestershire sauce, for brushing (optional)
grilled pineapple, for serving
grilled red onion, for serving
Directions
Step 1
Add shallot, chives, garlic, mushrooms, soy sauce, balsamic vinegar, salt, black pepper, paprika, dried walnut pulp to a food processor and pulse until combined.
Step 2
Transfer to a mixing bowl, and fold in arrowroot, amaranth flour, and regular flour until well-combined. Scoop dough into 4 burgers and flatten onto a sheet pan (or something flat) using the palm of your hand. Transfer to fridge overnight.
Step 3
When ready, pour a little olive oil onto your hands and oil the burgers. Grill for a few minutes on each side, and brush vegan Worcestershire sauce onto them. Serve with grilled pineapple, grilled red onion, Almond Cow BBQ Sauce, Almond Cow Pickles, and buns of choice!