Backyard BBQ Burger

Its Backyard BBQ Burger time! Oh my gosh! These burgers are built with a yummy pinto bean patty topped with tapenade sauce, fresh greens and a potatoe salad. We know you will enjoy every bite of this sun filled burger!

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You Will Need

Preparation

1

Bake the potatoes: Wash and rinse all produce. Turn on the oven (for patatoes)* AND the BBQ (for burger patties)** to 430F. Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

**Note: You can also cook the patties in a lightly oiled pan on medium heat – about 6-7 minutes per side.

2

Make and cook the patties: While the fries are baking, finely cut the onion in about ½ dices. Rinse the cannellini beans. In a large pan, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), onion. Cook on medium heat for about 5 minutes, until the onion is tender. Remove the pan from the heat.

In a medium bowl, add the drained pinto beans. Mash them with a fork or a potato masher until they are mashed. To the bowl with the mashed cannellini beans, add the cooked onion, chickpea flour and spice, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/2 tsp). Make 2 or 4 or 6 patties with the mixture. Rinse and dry the pan. Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Place the patties in the pan and bake on medium heat about 6-7 minutes per side.

3

Heat the buns: Cut the buns in 2 and place them on a baking sheet, cut side down. Heat the buns in the oven for about 1-2 minutes.

4

Finish the potatoe salad: In a small bowl, add the tapenade and water (1 to 1 1/2 tbsp, 1 1/2 to 2 tbsp, 2 to 3 1/3 tbsp) and combine to give the tapenade the consistency of a creamy dressing. Start by adding the smaller amount of water and combine. If you would like a lighter consistency add more water in small increment.

Cut the dill in about 1cm pieces. In a medium bowl add half the tapenade, dill and roasted potato. Combine.

5

Assemble & serve: Garnish each burger with some tapenade, a burger patty, and mixed greens. Serve with a side of potato salad.

Ingredients

Included

2 portions

4 portions

6 portions

Potatoes

400 gr

800 gr

1200 gr

pinto beans

200 gr

400 gr

600 gr

onion

1 small

1 medium

1 large

chickpea flour and spice

3 tbsp

1/3 cup

9 tbsp

fresh dill

3 gr

6 gr

9 gr

mixed greens

50 gr

100 gr

150 gr

tapenade

1/3 cup

2/3 cup

1 cup

bun

*tapenade: Mayonaise, French style mustard, dill pickles, vinegar, garlic, spices, salt & pepper.
*Vegan tapenade: Cashew, coconut mylk, French style mustard, dill pickles, vinegar, garlic, spices, salt & pepper.