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Recipe Toppings

When sampling our NutBurg burgers, I often get asked, “What condiments should I use on the Original NutBurg and Holy Mole burgers?” My usual answer is, “Anything you want”. Since this doesn’t help much, I will offer some suggestions. The standard complements to a burger are the usual suspects: lettuce, tomato, onion, mayo, ketchup, pickles etc.  They all work, but are guilty of lack of imagination. I know we can do better because I’ve seen the experts do better.

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!

• Cut and peel 3 large red onions, slice them as thin as you can
• 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
removed
• 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

To make chipotle mayo, pick up a small can of chipotle in an adobe sauce, which can be found in most grocery stores in the specialty food aisle. With a hand-burr mixer or food processor, take about ¼ cup of the chipotle and one jar of your favourite mayo, and blend until well incorporated. Store in a sealed container in the fridge. It also makes a great dip… it will be gone in no time. Slice and stir fry the red peppers on high heat with a little oil, or grill on the BBQ, brushed with oil.

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,
Mr. NutBurg