Southwest Veggie Burger Recipe
User Reviews
5
Southwest Veggie Burger Recipe
Description
The recipe centers on vegetarian Sol Cuisine patties cooked by pan-frying or grilling. Toasted burger buns and crisp lettuce and tomato slices form a fresh base. The southwest guacamole, enhanced with thawed corn, red bell pepper, white onion, and chopped cilantro, adds vibrancy and crunch to the sandwich. Chipotle aioli adds creaminess and a smoky heat that complements the guacamole. The preparation is straightforward but layered.
Burgers can be served as sandwiches with all components assembled including lettuce, tomato, patty, guacamole, and chipotle aioli. The use of fresh vegetable toppings and a chunky guacamole variation make these burgers flavorful and texturally interesting. This recipe suits those wanting flavorful plant-based sandwiches inspired by southwestern ingredients.
Notes provide guidance on making homemade guacamole, suggestions for additional fillings like caramelized onions or pepper jack cheese, and allergen considerations regarding the burger patties. These tips allow customization based on dietary needs or preferences.
Ingredients
Veggie Burgers
- 1 teaspoon avocado oil for the pan or to oil your grill
- 4 Sol Cuisine Burger patties
- 4 burger buns gluten-free, if needed
- 4 romaine lettuce leaves
- 2 small tomato sliced
- ¼ cup chipotle aioli vegan, if needed
Southwest Guacamole
- 1 cup guacamole store-bought or homemade - see notes
- ½ cup red bell pepper thawed, if frozen, minced red pepper
- ½ cup corn thawed, if frozen, minced red pepper
- ¼ cup onion white onion, minced
- ¼ cup cilantro white onion, minced
Instructions
- Pan-fry or grill the Sol Cuisine burgers over medium-high heat for 6 minutes per side. Toast the burger buns, if desired.
- While the burgers are cooking, make the southwest guacamole. Mix the red pepper, corn, onion, and cilantro into the guacamole.
- Place the lettuce and tomato slices on the bun bottoms then top with the burger patty, a big scoop of guacamole, a tablespoon of chipotle aioli, and the burger bun top.
Notes
- Sol Cuisine burgers are produced in a facility that also handles gluten; consider that when serving.
- To make about 1 cup of homemade guacamole, mash 2 ripe avocados with juice of 1 lime, a minced garlic clove, and a pinch of salt.
- Optional toppings include caramelized onions, pickled jalapeños, pepperjack cheese (vegan versions available), black beans, and crispy tortilla chips for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4veggie
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1 burger | |
| Calories | 434kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 734mg | 31% |
| Potassium | 797mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 3570IU | 71% |
| Vitamin C | 39mg | 43% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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