This southwest veggie burger is easy to make and ridiculously delicious. My favorite vegetarian burger patty is topped with some Tex-Mex guacamole and smoky chipotle mayo. It’s a hit with vegans and meat-eaters alike and the best way to green your grill this summer!
- 1 teaspoon avocado oil (for the pan or to oil your grill)
- 4 Sol Cuisine Portobello Mushroom & Quinoa Burgers
- 4 burger buns (gluten-free, if needed)
- 4 romaine lettuce leaves
- 2 small tomatoes, sliced
- 1/4 cup chipotle aioli (vegan, if needed)
- 1 cup guacamole (store-bought or homemade – see notes)
- 1/2 cup each: minced red pepper and corn kernels (thawed, if frozen)
- 1/4 cup each: minced white onion and cilantro
- 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.
- Sol Cuisine Portobello Mushroom and Quinoa Burgers are made in a facility that produces gluten.
- To make 1 cup of homemade guacamole, mash 2 ripe avocados with the juice from 1 lime, 1 small minced garlic clove, and a pinch of salt.
Other tasty southwest burger toppings:
- Caramelized onions
- Pickled jalapeños
- Pepperjack cheese (vegan, if needed!)
- Black beans
- Crispy tortilla chips