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Grilled Veggie Burgers with Spiced Tomato Chutney

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (+ 30 minutes standing time)
Makes: 6 servings (each 1/4 cup/60 mL serving of chutney = 5.5 mg THC/10.4 mg CBD)*

These veggie burgers are meat-free and full of fresh spring flavour. Infused with our sustainably sungrown Solei Balance cannabis, these Grilled Veggie Burgers with Spiced Tomato Chutney will outshine anything else at the barbecue.

Whether you’re looking to elevate your Meatless Monday, or just try something new on the grill — these hearty and juicy burgers are a great vegetarian option.

The infused tomato chutney will quickly become your favourite condiment to help you find your moment, too. Try it with charcuterie, give your sandwich a boost, or add a flavourful dollop on chicken dishes.

Spiced Tomato Chutney
  • 1 tsp (5 mL) cumin seeds
  • 1 tsp (5 mL) mustard seeds
  • 1 tsp (5 mL) fennel seeds, crushed
  • 3/4 cup (175 mL) thinly sliced onions
  • 2 tbsp (30 mL) olive oil
  • 1 can (796 mL) diced tomatoes
  • 1/2 cup (125 mL) honey
  • 1/4 cup (60 mL) cider vinegar
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 clove garlic, minced
  • 1 tsp (5 mL) smoked paprika
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 cup (60 mL) Solei Balance infused olive oil
Grilled Veggie Burgers
  • 1/2 cup (125 mL) olive oil
  • 1/4 cup (60 mL) balsamic vinegar
  • 2 tbsp (30 mL) finely chopped fresh basil
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 6 large Portobello mushrooms (each about 4 inches/10 cm in diameter), stems and gills removed
  • 2 small zucchinis, cut lengthwise into 1/4-inch (5 mm) slices
  • 6 multi-grain buns, split
  • 1 cup (250 mL) arugula
  1. Spiced Tomato Chutney: Heat skillet over medium heat; toast cumin seeds, mustard seeds and fennel seeds for 2 to 3 minutes or until fragrant. Add onions and olive oil; cook for about 10 minutes or until onions are caramelized.
  2. Stir in tomatoes, honey, vinegar, ginger, garlic, paprika, salt and pepper; bring to boil. Reduce heat to medium; cook for 15 to 20 minutes or until thickened to jamlike consistency. Remove from heat. (Makes 2 cups/500 mL.)
  3. Stir Solei Balance infused olive oil into chutney. Let cool completely. In food processor, pulse until chunky. (Can be covered and refrigerated for up to 1 week.)
  4. Grilled Veggie Burgers: In large bowl, stir together olive oil, vinegar, basil, garlic, salt and pepper; add mushrooms and zucchini, tossing well to coat. Let stand for 10 minutes.
  5. Preheat grill to medium-high heat; grease grates well. Grill mushrooms for 4 to 5 minutes per side or until grill-marked and tender. Grill zucchini slices for 1 to 2 minutes per side or until grill-marked and tender. Meanwhile, grill buns for 30 to 60 seconds or until toasted.
  6. Assemble Portobello mushrooms, zucchini, arugula, and 1/4 cup chutney in each bun.

Tip: Leftover chutney makes a great condiment for poultry dishes.

*Cannabis is a live plant and potencies will change harvest to harvest.

This recipe can be made without cannabis by substituting uninfused oil. Alternatively, you can use Solei Activated Oil once the recipe is completed in order to infuse it with cannabis.

Please consume cannabis responsibly, start low and go slow. Don’t drive high.

These recipes were developed in conjunction with THP and their certified cannabis chefs.

Solei Cannabis Oil

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