Today I’m excited to introduce you to an amazing Canadian company with some seriously fantastic products: Pure Infused Maple Syrup. I’ve had the pleasure of sampling and recipe testing their line of infused maple syrups, let me tell you, it’s been love at first taste.
The flavours: 1) Vanilla, Cinnamon & Star Anise, 2) Maple Gastrique: Ginger & Apple Cider Vinegar, 3) Chipotle & Lemongrass, 4) Lavender & Chai, and 5) Cinnamon, Nutmeg & Cloves
We sat down and sampled the entire line of Pure’s infused maple syrups and we were blown away by each and every one of them. It’s not likely for me to have lavender, star anise, or lemongrass on hand in my kitchen, but Pure’s infusions make it really convenient to add a unique depth and character to go-to meals. I’m already dreaming of Lavender & Chai in hot mugs of tea, Cinnamon, Nutmeg & Cloves on apple and pumpkin everything this Fall, and Vanilla, Cinnamon & Star Anise on oatmeal & coconut yogurt parfaits with fresh summer berries. I had no idea what to expect from the Maple Gastrique (Ginger & Apple Cider) but I was pleasantly surprised by its bright, punchy flavour – I can’t wait to experiment with it in some different dipping sauces and salad dressings.
I had high hopes for the Chipotle & Lemongrass infusion long before it arrived on my doorstep. Luckily, I wasn’t let down in the slightest: one taste of the smooth smoky heat of this delicious maple syrup and I was in love. A spicy-sweet chipotle maple glazed burger stacked with toppings, guacamole and a chipotle mayo was the first thing I needed to make.
The maple syrup glaze is the perfect balance of spicy and sweet with a hint of smokiness. This easy vegan patty makes the perfect summer burger paired with a chewy ciabatta bun, crisp fresh veggies, chunky guacamole, and a spicy chipotle-sriracha mayo.
Firm tofu is the perfect base for a simple veggie burger. Pressing the tofu to remove excess water is key for burgers with a “meaty” texture and tons of flavour. You can bake or pan-fry these patties, the end result isn’t much different but pan-frying is a little faster and provides a slightly stronger caramelized flavour. These would be perfect for cooking on the grill this summer too!
I cooked the marinade down into a thin glaze and brushed it over the burgers during the last few minutes of cooking. The glaze and marinade make for some seriously addictive and delicious tofu.
Most home made veggie burgers are a blended mix of cooked ingredients such as lentils, rice, oats, veggies, and binders like flax seed seasoned with herbs and spices. They can be super healthy and tasty but they tend to be a little time and labour-intensive when you make them from scratch. For these vegan burgers, you don’t need to prepare a ton of different cooked ingredients. They’re super easy to throw together and take just an hour or less from start to finish. I plan to rely on this recipe heavily throughout the summer grilling season!
This products mentioned in this post were provided courtesy of
Pure Infused Maple Syrup.
Find them on Facebook, Twitter, and Instagram, or learn more about this awesome Canadian company on their website: http://www.pureinfusedmaple.ca/.
If you would like more great recipes to try with these awesome syrups, take a look at the PURE Inspiration section of their site. So many delicious ideas!
- 1 block extra-firm tofu
- ¼ cup Pure Infused Chipotle Lemongrass Maple Syrup
- 2 tbsp light soy sauce
- 1 tbsp sriracha
- ½ tbsp olive oil
- 1 large clove garlic, minced
- ⅓ cup vegan mayo
- 1 tsp sriracha
- ¼ tsp chipotle powder
- ⅛ tsp (a pinch) garlic powder
- 1 large avocado
- ½ small tomato, chopped with seeds removed
- 1 tbsp red onion, finely chopped
- 1 tbsp fresh cilantro, finely chopped (optional)
- 1 tsp lime juice
- pinch salt
- 1 ciabatta baguette, cut just large enough to fit one glazed tofu patty per bun
- leaves of butter lettuce or spinach
- tomato, thin sliced
- red onion, thin sliced
- 1 recipe chipotle-sriracha mayo
- 1 recipe guacamole
- Cut block of tofu in half (so you have 2 square blocks) and then slice each block lengthwise into thirds to make square patties.
- Drain the tofu.
- If baking, preheat the oven to 450F. Combine the rest of the marinade ingredients in a shallow dish and marinate the tofu patties for 35 minutes, flipping halfway through.
- Scrape off the extra marinade before cooking and reserve the excess.
- Heat a small saucepan over medium-low and add the leftover marinade. Bring to a simmer and cook until just thick. Remove from heat.
- Baking: Place patties on a baking sheet lined with parchment paper. Bake for 10 minutes, flip and bake for another 10 minutes. Top with ½ of the thickened glaze and bake for 4 minutes, flip and top with the remaining glaze and bake for another 4 minutes. Warm buns in the oven during the last 2-4 minutes of cooking time.
- Pan-frying: Heat ½-1 tbsp oil over medium-high heat in a large skillet. Place patties in hot oil and cook until browned around the edges, about 5 minutes, flip and brown the other side. Top with ½ of the thickened glaze and flip, cooking until the glaze bubbles and thickens. Top with the remaining glaze, flip and cook until both sides are coated with glaze.
- Chipotle-Sriracha Mayo: Combine all ingredients and let sit while tofu marinates.
- Guacamole: Mash ½ of the avocado, and chop the other half. Combine the mashed avocado, chopped avocado, tomato, red onion, cilantro, lime juice, and salt.
- Vegetables: Prepare all vegetables while the tofu marinates and bakes.