Green Origin® Southwest Burger
Green Origin® Southwest Burger
Directions
- In a sauce pan over medium high heat add water, vinegar, chili flakes, and pickling salt bring to a boil for 2-3 minutes.
- In a mason jar pour in the warm liquid then add chili flakes, mustard seeds, peppercorns, onion, garlic and broccoli florets. Allow to sit for 2 hours at room temperature in an ice bath to cool. Secure lid on jar and store refrigerated for service.
- In a food processor add beans, salt, pepper, cumin, chili powder, and lime juice. Pulse to break up. Pulse in olive oil until you get a smooth consistency. Fold in the green chili and hold warm for service.
- Spray southwest veggie patties with pan, cook on griddle over medium high heat for 2-3 minutes per side.
- Spread pinto bean puree on both sides of toasted buns.
- Toss spring mix with ranch dressing, and oranges then place on bottom bun then top with veggie patty.
- Using a slotted spoon place a portion of the pickled vegetable relish on top of the burger, add top bun and serve.
Ingredients
- 2 ea. Green Origin® Southwest Veggie Patty
- 1 ea. Brilliance Pan Spray
- 1/4 tsp sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- 2 ea. Heritage Ovens® Bun(s), Brioche, toasted
- 2 cups Contigo® pinto bean refried beans, prepared
- 1/4 cup Contigo® diced green chilis, drained and rinsed
- 1 ea. Peak Fresh Produce® Lime(s), juice only
- 1/4 cup Roma® Oil, Olive
- 1 tsp Roma® Cumin, Ground
- 1 tsp Roma® Chili Powder, ground
- 4 cups Peak Fresh Produce® Broccoli, Floret(s), chopped
- 2 ea. Peak Fresh Produce® Onion(s), Red, sliced
- 2 cups Asian Pride® Rice Wine Vinegar
- 2 cups water
- 2 ea. Peak Fresh Produce® Garlic, Clove(s), crushed
- 1 tsp mustard seeds
- 1 tsp sesame seeds, black
- 1/2 tsp Roma® Crushed Red Chili Flakes
- 2 tbsp Pickling salt
- 1 tsp Roma peppercorns, whole, black
- 2 cups Peak Fresh Produce® Lettuce, Spring Mix
- 1 tbsp Village Garden® Ranch Dressing
- 1 ea Peak Fresh Produce® Orange(s), supreme cut
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
