Plan a Better-for-You Summer Barbecue with Sir Kensington’s

Summer cookouts are meant to have an air of casual, throw-it-all-together frivolity — so while you want to eat by your values, you definitely don’t want to spend your afternoon scouring ingredient labels. 

Sir Kensington’s makes their line of sauces, spreads, dressings, and condiments using only nutritious, wholesome ingredients, like organic, free-range eggs, non-GMO oils and ripe tomatoes straight from the vine. And everything is flavored using real spices, vinegar, and organic cane sugar, never high fructose corn syrup or artificial flavors or sweeteners. The result? Better-for-you condiments that add that special sauce to any meal — including your summer barbecues. 

Ready to get started planning your next al fresco feast? Here’s a menu of summer dishes starring Sir Kensington’s favorite condiments that are perfect for meat-eaters, vegans, and anyone else at the cookout. 

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Barbecue Tempeh Sandwich

Yield: 4 servings
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients:

8 ounces tempeh
½ cup barbecue sauce
2 tablespoons Thrive Market Organic Extra Virgin Olive Oil
2 cups shredded purple cabbage
2-3 tablespoons Sir Kensington’s Classic Vegan Mayo
¼ teaspoon Thrive Market Mediterranean Sea Salt

To serve:

4 hamburger buns (We like Schar Gluten Free Hamburger Buns)
1 avocado
4 pieces lettuce
½ cup sprouts
¼ cup Sir Kensington’s Classic Vegan Mayo

Instructions:

Add all ingredients for the slaw to a bowl and massage with your hands to soften the cabbage. Set aside while you prep the other ingredients.

Slice the tempeh into strips. Start at the short end of the block, and make roughly ¼ inch slices all the way down.

Add the oil to a large skillet and add the tempeh. Cook on each side for about 4-5 minutes or until golden brown.

Toss in the barbecue sauce and simmer.

Assemble your sandwiches with a thin layer of Sir Kensington’s Classic Vegan Mayo, then add on the lettuce, tempeh, slaw, avocado, sprouts and enjoy!

Recipe credit: Claire Cary

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Brioche Beef Burgers

Yield: 3 burgers
Total Time: 30 minutes to 1 hour

Ingredients:

1 pound Thrive Market Grass-Fed Ground Beef 85/15
3 brioche buns, sliced
2 medium yellow onions, thinly sliced
6 tablespoons butter, divided into 3 separate 2-tablespoon chunks
1 tablespoons Thrive Market Canola Oil
Pinch of Thrive Market Organic Cane Sugar
3 slices white American cheese
Mild green pepper (green bell, banana, or cubanelle), thinly sliced
Thrive Market Organic Whole Black Peppercorns
Thrive Market Mediterranean Sea Salt
Sir Kensington’s Special Sauce, Chipotle Mayo, Honey Mustard Fry Sauce or another favorite sauce

Instructions:

Heat 2 tablespoons butter in a large skillet over medium heat until butter is melted.

Add onions and a pinch of both salt and sugar and cook, stirring for 3-4 minutes or until the onions are beginning to become translucent.

Turn the heat down to medium low and continue cooking, stirring every few minutes and adding an occasional splash of water to prevent sticking or burning and speed up the process.

Continue cooking until onions have reached the desired level of brownness (15-20 minutes for blonde color, 30 minutes for golden brown, 45-50 minutes for dark brown).

Form ground beef into three equal sized patties that are about the width of the buns. Season patties generously with salt and pepper.

Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium high heat until butter is melted and mixture is hot.

For medium-rare burgers, when the oil is hot, add the patties to the pan and cook undisturbed on the first side until golden brown, approximately 3 minutes.

Flip the patties and cook for an additional 3 minutes.

Add a slice of cheese to each patty, add a splash of water to the pan and cover with a lid to melt the cheese. Once the cheese is melted, transfer burger patties to a plate to rest.

While the burgers are resting, toast the buns in a pan with the last 2 tablespoons of butter.

Assemble the burgers and top with caramelized onions, sliced peppers, and your favorite Sir Kensington’s condiments. 

Photo credit: Marcus Nilsson

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Mac Salad 

Yield: 6-8 servings
Active time: 10 minutes
Total time: 1 hour 10 minutes

Ingredients:

8 ounces Thrive Market Organic Super Grains Elbow Macaroni
2 tablespoons grated Maui or yellow onion (roughly ¼ whole onion)
1 to 1 ½ cups Sir Kensington’s Classic Mayonnaise (or Sir Kensington’s Classic Vegan Mayo to make vegan-friendly)
2 tablespoons sweet pickle juice
3 tablespoons sweet pickle relish
¼ cup coarsely shredded carrot (½ medium carrot)
Thrive Market Organic Whole Black Peppercorns
Thrive Market Mediterranean Sea Salt

Instructions:

Cook the macaroni according to instructions on package until tender. Drain, transfer to a large bowl, and set aside for 10 minutes to let cool.

Once cooled, fold in onions, ½ cup of mayonnaise, pickle relish, pickle juice, and a dash of pepper. Toss until well-coated. Taste and season with salt and pepper as needed.

Chill for at least 1 hour.

When ready to serve, stir in 1/2 cup mayonnaise and shredded carrot. Add more mayonnaise and salt to taste. Serve chilled.

Recipe adapted from “Aloha Kitchen” by Alana Kysar; photo credit Chelsie Craig

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Chili Lime Sweet Potato Fries with Dipping Sauce Trio

Yield: 4 servings
Active time: 10 minutes
Total time: 50 minutes

Ingredients:

For the fries:

2 large sweet potatoes
1 tablespoon cornstarch
2 tablespoons Thrive Market Organic Extra Virgin Olive Oil
Juice from 1 lime (about 2 tablespoons)
1 teaspoon lime zest
1 teaspoon Thrive Market Organic Chili Powder
1 teaspoon Thrive Market Organic Garlic Powder
¼ teaspoon Thrive Market Organic Whole Black Peppercorns
½ teaspoon Thrive Market Mediterranean Sea Salt
Pinch of cayenne (optional)

For the chipotle aioli:

½ teaspoon minced garlic
½ cup Sir Kensington’s Chipotle Mayonnaise
¼ teaspoon Thrive Market Organic Onion Powder
1 tablespoon chipotle pepper, minced (from a can with adobo sauce)
1 teaspoon lime juice
⅛ teaspoon Thrive Market Organic Cumin
¼ teaspoon Thrive Market Mediterranean Sea Salt

For the vegan garlic aioli:

½ cup Sir Kensington’s Classic Vegan Mayo
1 teaspoon minced garlic
1 teaspoon lemon juice
½ teaspoon Thrive Market Mediterranean Sea Salt
¼ teaspoon ground Thrive Market Organic Whole Black Peppercorns

For the chipotle ranch:

½ teaspoon minced garlic
½ cup Sir Kensington’s Classic Ranch Dressing
¼ teaspoon Thrive Market Organic Onion Powder
1 tablespoon chipotle pepper, minced (from a can with adobo sauce)
1 teaspoon lime juice
¼ teaspoon Thrive Market Mediterranean Sea Salt

Instructions:

Preheat the oven to 425 degrees Fahrenheit.

Wash and chop the sweet potatoes into roughly ½ inch thick wedges.

Add to a bowl and toss with the corn starch.

In a small dish, whisk together all remaining ingredients, then pour over the potatoes. Toss until evenly combined.

Transfer to a baking dish lined with parchment paper and spread into one even sheet. Try to keep some space in between each fry, this helps them get a bit crispier.

Bake for 25 minutes, flip, then bake an additional 10-15 minutes or until fork tender and golden brown.

In three separate bowls, whisk together all ingredients for the sauces. Set in the fridge while the fries bake.

Serve warm with the sauces and enjoy!

Recipe credit: Claire Cary