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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

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

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!