One of the benefits of selling our product to restaurants and cafés is that we see chefs use their creative juices to add their own signature to the NutBurg Original and Hole Mole burgers. Your own condiment creations will depend on what you have in your fridge and pantry, how much time you have, and how adventurous you want to be.
Angry Onions add a little spice and work well on both burgers. I’m not a big fan of set recipes – this isn’t an exact science; it’s about how you like it. So follow along and improvise as you see fit – you’ll be the one eating it!
• Preheat a large fry pan on medium heat
• Add 3 tablespoons of olive oil, sauté onions stirring often
• Add 2 tablespoons of cider vinegar, ¼ cup of brown sugar, and your favourite hot
sauce (as much or as little as you like)
• Add 1 cup of water and reduce heat to medium, stir occasionally, cook until liquid is
• Salt to taste.
Voila, you are done!
Goat cheese and angry onions make for a great combo on the Original NutBurg. If you don’t have goat cheese, any soft or cream cheese will work fine.
Chipotle mayo and grilled red peppers
Pesto also goes great with the Original NutBurg, either store bought or homemade (fresh basil, pine nuts, parmesan cheese, and olive oil). Look online for all sorts of recipes for pesto. The Holy Mole burger, with its bold Mexican flavours, has a lot of opportunities for toppings. Common favourites include salsa, guacamole, and pico de gallo; all of which go will with a little Monterey Jack Cheese.
– James West,