Burger Night! In honour of Earth Day, try your hand at these Southwestern plant-based burgers! Easy to make and loaded with all the Southwestern flavour that you'd expect. Top it with a spicy guacamole and you can't go wrong.
https://www.readyseteat.com/recipes-Southwest-Plant-Based-Burger-9667
In a small bowl, add avocado, guacamole mix, and 1/2 teaspoon salt. Smash avocado slightly and combine. Set aside in refrigerator.
In a separate small bowl, mix together the tomato, red onion, lime juice, cilantro, jalapeño and 1/2 teaspoon salt. Reserve and store in the refrigerator.
Brush onion rings with oil and sprinkle with remaining salt.
Preheat grill for medium heat. Grill onions until lightly charred, about 2 minutes per side. Remove onions from grill, rough chop and reserve.
Cook Plant-Based Burgers as directed on package, using grill method. Lightly spray insides of hamburger buns with cooking spray. During the last 2 to 3 minutes of cooking, add buns to grill face-down and toast until golden brown.
Place burgers on bottom bun then top with spicy guacamole, Pico de Gallo, grilled onions, peppers and top bun. Serve.
Ingredients
Directions
In a small bowl, add avocado, guacamole mix, and 1/2 teaspoon salt. Smash avocado slightly and combine. Set aside in refrigerator.
In a separate small bowl, mix together the tomato, red onion, lime juice, cilantro, jalapeño and 1/2 teaspoon salt. Reserve and store in the refrigerator.
Brush onion rings with oil and sprinkle with remaining salt.
Preheat grill for medium heat. Grill onions until lightly charred, about 2 minutes per side. Remove onions from grill, rough chop and reserve.
Cook Plant-Based Burgers as directed on package, using grill method. Lightly spray insides of hamburger buns with cooking spray. During the last 2 to 3 minutes of cooking, add buns to grill face-down and toast until golden brown.
Place burgers on bottom bun then top with spicy guacamole, Pico de Gallo, grilled onions, peppers and top bun. Serve.
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