Southwestern Plant-Based Burger

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

Spicy Guacamole

1 Large AvocadoPitted and peeled

1 Pouch Spicy Guacamole Mix/Seasoning

½ tsp Kosher Salt

Pico de Gallo

1 cup Diced Roma Tomatoes

⅓ cup Diced Red Onion

2 tbsp Lime Juice

¼ cup Chopped Fresh Cilantro

1 tbsp Minced Jalapeno Pepper

½ tsp Kosher Salt

Grilled Onions

4 1-4-inch Red Onion Rings

1 tbsp Vegetable Oil

¼ tsp Kosher Salt

Burgers

4 Hamburger Buns

Non-Stick Cooking Spray

4 Plant-Based Burger Patties

16 Pickled Jalapeno Slices

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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Southwestern Plant-Based Burger