Southwest Plant-Based Burger
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
SPICY GUACAMOLE
1 large avocado, pitted, peeled
1 pouch (4.5 oz each) Frontera® Spicy Guacamole Mix
1/2 teaspoon kosher salt
PICO DE GALLO
1 cup small diced Roma Tomatoes
1/3 cup small diced red onion
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeño pepper
1/2 teaspoon kosher salt
GRILLED ONIONS
4 1/4-inch red onion rings
1 tablespoon vegetable oil
1/4 teaspoon kosher salt
BURGERS
4 hamburger buns
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
4 Gardein® Ultimate Plant-Based Burgers
16 slices Vlasic® Deli Style Jalapeno Pepper Slices
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 181 mg | 18% |
Carbohydrate | 42 g | 14% |
Cholesterol | 0 | |
Total Fat | 29 g | 45% |
Iron | 5 mg | 28% |
Calories | 517 kcal | 26% |
Sodium | 1536 mg | 64% |
Protein | 25 g | 50% |
Saturated Fat | 12 g | 61% |
Sugars | 7 g | 1% |
Vitamin C | 30 mg | 50% |
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 Gardein® Ultimate 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.
Southwest Plant-Based Burger