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Mexican Plant-Based Burger

Servings: 2 burgers
Calories: 870kcal

Ingredients

Ingredients

  • 2 Plant Burger Patties

TO SERVE:

  • 2 Brioche buns
  • Vegan cheese
  • Store bought vegan chipotle mayo or sour cream Vegan burgers
  • Corn chips

GUACAMOLE:

  • 1 avocado
  • 1 jalapeno chopped fine
  • Salt and pepper to taste
  • 1 lime juice

SALAD:

  • 1 cup red cabbage thinly sliced
  • 1/2 red capsicum sliced thinly
  • 1 cup coriander
  • 1/2 lime juice

PICKLED ONION:

  • 1 red onion
  • Good pinch of salt
  • Enough white wine vinegar to cover

Instructions

Instructions:

    BURGERS:

    • Heat your griddle pan until nice and hot.
    • Using a pastry brush, lightly brush the griddle pan with avocado oil (high smoking point) OR vegetable broth.  To get a nice charred finish you do need to use a tiny bit of oil but the key is using it very sparingly as the burger itself already has a bit of oil inside so as the temperature rises it will come through.
    • Place patties on pan and cook on both sides until you have nice charred griddle marks but the burger is still pink inside.
    • Roughly 2 – 3 minutes either side.

    GUACAMOLE

    • Place avocado in a bowl and mash with a fork. Add jalapenos and lime juice and mix through. Season with salt and pepper.

    SALAD

    • Mix all ingredients together.

    PICKLED ONION:

    • Thinly slice red onion with a mandolin.
    • Place in a bowl and sprinkle over salt. Mix together then cover with vinegar. Let sit for 15 min until it has softened.
    • Drain from liquid.

    TO SERVE: Slice brioche buns in half. Top with vegan cheese and place under grill until cheese has melted. Top with guacamole then place burger patty on top. Top with cheese and drizzle with mayo or sour cream. Finely top with corn chips for extra crunch.