You really do not have to give up everyone’s favourite summer pass-time when you eat more vegetarian.

The best part about any summer BBQ is the options to fill your plate with lots of different things. The barbecued “meat” is really only one part of it. So with this dish we’re making two different salads and a delicious vegetarian burger that is as close as it gets to your familiar meat burger.

You can rock up to your next BBQ with your vegetarian burger and those two amazing salads, and I promise you will have a great time. Or make this dish at home without a BBQ and cook your burger in a pan — just as tasty.

This dish features my not-so-secret potato salad. Potato is really the hero of it, and unlike store-bought potato salads, we only use the minimum amount of mayonaise required to make it a nice smooth salad. The “secret” to this dish is to not only fill the salad with potatoes, but to add apple to it too. It turns this salad into a fresh salad that keeps you coming back for more. There is the anticipation with each bite: will it be potato? Or apple? Or both?

And then of course there is the fresh tomato and edamame salad. It’s a light salad you whip up very quickly and adds a nice counterbalance to the heavier potato salad.

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A vegetarian BBQ Buffet

15 minutes preparation + 15 minutes cooking — serves 2 to 3

• 750 grams potatoes
• 3 apples
• 7 spring onions
• 150-200 grams edamame beans
• 250-300 grams cherry tomatoes
• 1 pack of ‘Patty on the Back’ burgers from the Vegetarian Butcher
• 0.5 tablespoon of Italian herb mix
• 1.5 tablespoon olive oil
• 7 tablespoon light mayonaise
• Salt
• Freshly grated pepper
• Oil

1. Boil one liter of water in a kettle.
2. Peel and wash the potatoes. Cut into small, bite-sized cubes.
3. Cook the potatoes in a pot with the boiled water and a pinch of salt for c. 8 minutes.
4. Drain the potatoes and cool down the potatoes by running some cold water over them.

5. Wash the spring onions and cut off the tops.
6. Slice two of the spring onions into thin rings.
7. Wash and half the tomatoes.
8. Mix the edamame beans, tomatoes, spring onions, Italian herb mix and olive oil to create the first salad.
9. Slice the remaining spring onions into thin rings.
10. Peel the apples and remove the cores. Cut them into small, bite-sized cubes (similar size to the potatoes).
11. Mix the spring onions, apples, potatoes and mayonaise in a large bowl.
12. Taste and season with salt and freshly grated pepper to finish the potato salad.

13. Coat the burgers with a bit of oil on each side and cook on the barbecue for c. 5-8 minutes, turning them frequently. Alternatively, preheat some oil in a pan and cook the burger for 8 minutes in the pan, turning halfway through.
14. Serve the salads together with the burgers.

Enjoy your meal!

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Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!