Incogmeato™ Guajillo BBQ Burger | Giant National Capital Barbecue Battle

Incogmeato™ Guajillo BBQ Burger


  • 1 ea. Incogmeato burger patty, slacked
  • Salt as needed
  • Ground black pepper as needed
  • 1 ea. Vegan potato sandwich roll (or sub other vegan bun)
  • 1 tsp. Neutral oil (or you can toast the bun dry)
  • 1 tsp. Yellow mustard
  • 1/4 cup Coleslaw
  • a handful Crispy Fried Onions
  • 2 tsp. Guajillo BBQ Sauce

Guajillo BBQ Sauce (Yields 2 Cups)

  • 4 ea. Dry guajillo peppers, stems and seeds removed
  • 2 cups boiling water
  • 1/3 cup brown sugar
  • 1/3 cup molasses
  • 1 cup red wine vinegar
  • 1.5 cups ketchup
  • 1 Tbs. Chili powder
  • 1 Tbs. Garlic powder
  • 2 tsp. Paprika
  • 1 tsp. Kosher salt

Coleslaw (Yields 3 Cups)

  • 6 packed cups green cabbage, thinly sliced
  • 1 cup vegan mayo
  • 1/4 cup white onion, thinly sliced
  • 1.5 Tbs. Distilled white vinegar
  • 3/4 tsp. Kosher salt
  • 3/4 tsp. Ground black pepper

Crispy Fried Onions (Yields 2-3 Cups)

  • Oil for frying as needed
  • 2/3 cup water
  • 1 cup Creole mustard
  • 1 large onion, thinly sliced into rings
  • 1 cup all-purpose flour
  • 2 tsp.Kosher salt
  • Ground black pepper as needed
  • Kosher salt as needed


1. For the Guajillo BBQ Sauce: Toast the chiles in a pan or on a griddle for 30 seconds or until they become fragrant. Transfer to a container and cover with boiling water, let sit for 20 minutes.
2. Transfer chiles, soaking water and the remaining ingredients to a pot, and cook at a low simmer for about 45 minutes. Transfer to a blender and blend on high until the peppers are fully incorporated into the barbecue sauce.
3. For the Coleslaw: Combine the coleslaw ingredients in a large mixing bowl. Mix until completely incorporated and refrigerate until ready to build the burger.
4. For the Crispy Fried Onions: Set deep fryer to 350°F, or heat about 3 inches of oil in a heavy bottom pot over medium-high heat until it registers 350°F on a deep-fry or candy thermometer.
5. Whisk together the water and creole mustard in a medium mixing bowl. Add the sliced onions and let soak in the bowl for 15 minutes. Meanwhile, add the flour, salt, and pepper to another medium mixing bowl and whisk to combine.
6. Working in batches, grab a small handful of onions, shaking off the excess liquid, and toss in the bowl of seasoned flour until the onions are completely coated. Reserving each batch of dredged onions to the side, repeat with the remaining onions.
7. Fry at 350°F until golden brown, about 3 minutes. Transfer to a paper towel lined tray and season with salt to taste. Reserve until ready to build the burger.
8. For the burger: Preheat and prep the griddle to 350-360°F. Season the patty with salt and pepper. Cook the patty on the griddle for 3 minutes, flip patty and repeat on other side, until patty is browned and has an internal temperature of 160°F.
9. To toast the bun, swipe a little neutral oil (optional) on both cut sides of the potato roll and toast, cut side down, in a pan over medium heat or on a griddle until toasty brown, about 1 minute (potato rolls toast quickly).
10. To assemble burger: Swipe yellow mustard on the bottom bun and top with the griddled patty. Add the coleslaw on top of the patty, followed by the crispy onions, a liberal douse of barbecue sauce, and the top half of the bun.