DifficultyIntermediate

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

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Yields4 Servings
Prep Time30 mins
Spicy Guacamole
Pico de Gallo
Grilled Onions
Burgers
1

In a small bowl, add avocado, guacamole mix, and 1/2 teaspoon salt. Smash avocado slightly and combine. Set aside in refrigerator.

2

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.

3

Brush onion rings with oil and sprinkle with remaining salt.

4

Preheat grill for medium heat. Grill onions until lightly charred, about 2 minutes per side. Remove onions from grill, rough chop and reserve.

5

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.

6

Place burgers on bottom bun then top with spicy guacamole, Pico de Gallo, grilled onions, peppers and top bun. Serve.

Category

Ingredients

Spicy Guacamole
Pico de Gallo
Grilled Onions
Burgers

Directions

1

In a small bowl, add avocado, guacamole mix, and 1/2 teaspoon salt. Smash avocado slightly and combine. Set aside in refrigerator.

2

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.

3

Brush onion rings with oil and sprinkle with remaining salt.

4

Preheat grill for medium heat. Grill onions until lightly charred, about 2 minutes per side. Remove onions from grill, rough chop and reserve.

5

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.

6

Place burgers on bottom bun then top with spicy guacamole, Pico de Gallo, grilled onions, peppers and top bun. Serve.

Southwestern Plant-Based Burger