Can I make the cardamom-pistachio syrup in advance?

Yes, you can make the cardamom-pistachio syrup in advance and store it in the refrigerator. This way, you can easily add it to your Campari Tonic whenever you want.

Can I make the vegan mayo in advance?

Yes, you can make the vegan mayo in advance and store it at room temperature. Keep in mind that the consistency may become slightly thicker when stored in the refrigerator, but you can always mix it again before use.

Vegan BBQ burgers with Josh Wink – Campari Tonic with Hannah Van Ongevalle

Name: Vegan BBQ burgers with Josh Wink – Campari Tonic with Hannah Van Ongevalle
Cook time: 40 min
Total time: 40 min
Yield: cocktail: 1P bbq: 6P
Ingredients: 500 ml water; 500 ml sugar; 5 g roasted cardamom pods; 10 g roasted green shelled pistachios; (for 6 people); vegan mayo (everything at room temperature!); 100 ml soy milk; 250 ml sunflower oil; salt and pepper; 2 tbsp mustard; juice of ½ lemon; 1 tbsp apple cider vinegar; Ibiza hot sauce ibizachilico or tabasco; mushroom-bean burger; 1 onion finely chopped; 250 g colored oyster mushrooms; 2 tbsp gluten-free oat flour; 400 g red beans from a jar; 1 clove garlic; 1 tsp cumin; 2 spring onions; 1.5 cm ginger; salt and pepper; 1 zucchini; oil; salt and pepper; Garnish; 1 sweet white onion in slices; some lettuce leaves; 2 tomatoes

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40min

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Gluten-free and vegan BBQ for this American DJ? This version is just as good as a meat burger; this burger is also juicy and spicy!

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Ingredients

What do you need?

Quantity: cocktail: 1P bbq: 6P

Ingredients Campari Tonic (for 1 person)
5 cl Campari
15 cl tonic
2.5 cl lemon juice
2.5 cl cardamom-pistachio syrup
2 green olives

Cardamom-pistachio syrup
500 ml water
500 ml sugar
5 g roasted cardamom pods
10 g roasted green shelled pistachios

Ingredients Vegan BBQ burger (for 6 people)
vegan mayo (everything at room temperature!)

100 ml soy milk
250 ml sunflower oil
salt and pepper
2 tbsp mustard
juice of ½ lemon
1 tbsp apple cider vinegar
Ibiza hot sauce ibizachilico or tabasco

mushroom-bean burger

1 onion finely chopped
250 g colored oyster mushrooms
2 tbsp gluten-free oat flour
400 g red beans from a jar
1 clove garlic
1 tsp cumin
2 spring onions
1.5 cm ginger
salt and pepper

1 zucchini
oil
salt and pepper

Garnish

1 sweet white onion in slices
some lettuce leaves
2 tomatoes
20 g pumpkin seeds Biotona
optional dill
10 pickles

500 ml water
500 ml sugar
5 g roasted cardamom pods
10 g roasted green shelled pistachios

(for 6 people)
vegan mayo (everything at room temperature!)

100 ml soy milk
250 ml sunflower oil
salt and pepper
2 tbsp mustard
juice of ½ lemon
1 tbsp apple cider vinegar
Ibiza hot sauce ibizachilico or tabasco

mushroom-bean burger

1 onion finely chopped
250 g colored oyster mushrooms
2 tbsp gluten-free oat flour
400 g red beans from a jar
1 clove garlic
1 tsp cumin
2 spring onions
1.5 cm ginger
salt and pepper

1 zucchini
oil
salt and pepper

Garnish

1 sweet white onion in slices
some lettuce leaves
2 tomatoes
20 g pumpkin seeds Biotona
optional dill
10 pickles

Preparation method

How do you make this?

Preparation method Campari Tonic

Cardamom syrup: Let water with sugar simmer gently with the cardamom pods and pistachios. Store in a bottle in the refrigerator.
Fill a long drink glass with ice, add the campari, lemon juice, and syrup, stir and top off with tonic.

Finishing

Finish with a slice of orange or grapefruit and cardamom.

Preparation method Vegan BBQ burger

Bean burger: Drain and rinse the beans. Cut colored mushrooms into small pieces. Finely chop young onions. Mince or grate garlic. Peel and grate ginger. Put the beans in a food processor until there are still some chunks but most is blended. Place the bean mixture in a large bowl and mix in the young onion, cumin, garlic, ginger, oats, mushrooms, and seasoning. Form burgers and grill them on the plancha with a splash of olive oil for 4 minutes on each side, turn carefully, and let them cook for another 4 minutes on a higher level of the BBQ.
Vegan mayo: Put all ingredients in a measuring cup and mix until it becomes mayonnaise. Always keep the mixer at the bottom, so the oil gradually incorporates into the mixture and binds... it’s magic!
Add hot sauce or tabasco to taste.
Vegetables: Cut the zucchini lengthwise into slices, rub with olive oil, and grill on both sides, seasoning with salt and pepper.

Finishing

Briefly grill the buns on both sides, spread them with veganaise. Place a leaf of lettuce on top, the burger, a slice of zucchini, a slice of tomato, a few onion rings, pumpkin seeds, and optionally some finely chopped dill. Stick a pickle on a toothpick and pierce it through the burger.
And voila! Hello delicious vegan burger!