This burger gets a kick of heat from a creamy, spicy avocado topping.
This recipe from Beyond Meat, Inc is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 400 | |
---|---|---|
Total Fat | 18.0 g | |
Saturated Fat | 3.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.0 g | |
Monounsaturated Fat | 0.0 g | |
Cholesterol | 0 mg | |
Sodium | 590 mg | |
Total Carbohydrate | 37 g | |
Dietary Fiber | 4 g | |
Sugars | 7 g | |
Protein | 27 g |
Ingredients
Spicy Avocado Burger
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1 plant-based burger patty -
1 whole-grain, white hamburger bun -
2 thin slices of heirloom tomato -
3 thinly sliced rings of red onion -
6 sprigs Arugula, wild -
1 tablespoon jalapeño avocado mayo
Jalapeño Avocado Mayo
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3 tablespoons plant-based mayo -
3 tablespoons jalapeño (medium) -
1 avocado (medium) -
1/2 cup cilantro (fresh)
Directions
Prepare Spicy Avocado Mayo:
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Roast jalapeño over open flame to char. Wrap to steam and peel off charred skin. Remove stem and (leave seeds for heat) finely chop 3 tablespoons. -
Peel medium avocado and remove pit. -
Pick 1/2 cup leaves off fresh bunch cilantro (no need to pack down). -
Combine all ingredients in small food chopper or with immersion blender and chill.
Prepare and assemble Burger:
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Sear thawed plant-based burger patty on medium high heat on griddle misted with oil - 4 mins per side or until internal temperature reaches 165F. -
Lightly toast burger bun and build. -
Spread 1 tablespoon of Spicy Avocado Mayo on top bun. -
Place arugula on base of toasted bottom bun, add cooked patty, sliced tomato, sliced red onion, and sauced top bun. Enjoy!