Hot Graham Sauce Recipes

Crunchy Apple Broccoli Salad with Hot Graham Dressing



3 cups broccoli, roughly chopped

1 apple, cored and chopped        

1 cup shredded carrots                 

½ cup dried cranberries                

¼ cup scallions                                


1/3 cup olive oil

1 Tbs honey       

1 ½ Tbs Hot Graham Warmup Sauce*

½ tsp Dijon mustard       

salt and pepper to taste


Add all Salad ingredients to a large bowl and mix until combined.

In a separate bowl, add the Dressing ingredients and whisk until well combined.

Pour over salad and mix well. Salad can be served immediately, but it is best when refrigerated for an hour before serving. Enjoy!

*add more Warmup Sauce for a spicier dish





The Sarabandita - Spicy Margarita


Add to your shaker                                  

2 oz. Reposado tequila

2 oz. cranberry juice

1.5 oz. ginger simple syrup

0.5 oz. fresh lime juice

0.5 oz. Hot Graham Sarabande Hot Sauce

Shake with ice until well chilled, strain into your glass and enjoy!


Warmup and Toccata

Black bean veggie burgers and air fryer potatoes with Toccata and The Warmup Hot Sauces

You'll need:

1/4 cup ground flaxseed
1/2 cup water
3 cups cooked black beans (2 15-oz cans, drained and rinsed)
1 cup cashews or almonds, sunflower seeds
1 1/2 cups cooked brown rice or quinoa, white rice
1/2 cup chopped parsley
1 1/2 cups shredded carrots
1/3 cup chopped green onions
1 cup bread crumbs (or gluten free)
2 tablespoons smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons salt, or more to taste

In a small bowl, combine the ground flax and water. Give it a little stir and set aside. This is your flax egg mixture.
In a large bowl, add the drained and rinsed black beans. Mash with a potato masher (or fork) until most of the beans are a paste. Leave about 1/4 of the beans whole.
Place the cashews in a food processor, and pulse until they are breadcrumb size, NOT a powder. It's okay if a few larger pieces remain. You could instead chop them with a large knife. Add to the bowl with the beans.
Now add the flax/water mix to the bowl with the beans/nuts as well as all the remaining ingredients. Mix very well with a large wooden spoon.
Using about 1/2 cup per burger, shape into burger patty shapes about 3/4 inch thick.
To cook on the stovetop (our preferred method)
Add 2-3 tablespoons of oil on the stove over medium heat. Add 4 patties at a time and cook until gold and crispy on one side, about 4 minutes.
Carefully flip the burgers and cook for 3-4 more minutes. Transfer to a paper towel lined plate.

For the potatoes:

Wash and/or peel 3 large potatoes. Cut into 1/4-1/2" slices or wedges.

In a mixing bowl, combine the potatoes with olive oil to coat along with a light sprinkling of salt, pepper, garlic powder and a little turmeric. Toss to fully coat the potatoes.

Place potatoes in air fryer basket and cook for 20 minutes at 400 degrees, shaking the potatoes in the fryer basket after every 8 minutes to turn them. Test with fork to ensure potatoes are fully cooked and tender. Add extra time in 2-4 minute increments as needed. 

Place your cooked veggies burger on a bun (toasted, optional) and serve along with the fries and guacamole if desired. Top you burger with Hot Graham Toccata Hot Sauce, and the fries with The Warmup Hot Sauce! You'll never go back to Heinz for your burgers, whether beef, veggie or turkey!


(Original burger recipe adapted from