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A southwest veggie burger loaded with Tex-Mex guacamole and lots of drippy chipotle aioli.

Southwest Veggie Burger

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 4 veggie burgers 1x
  • Category: Dinner
  • Cuisine: Tex-Mex

Recipe Video


Description

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!


Scale

Ingredients

Veggie Burgers

  • 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)

Southwest Guacamole

  • 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

Instructions

  1. Pan-fry or grill the Sol Cuisine burgers over medium-high heat for 6 minutes per side. Toast the burger buns, if desired.
  2. While the burgers are cooking, make the southwest guacamole. Mix the red pepper, corn, onion, and cilantro into the guacamole.
  3. 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 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 jalapeƱos
  • Pepperjack cheese (vegan, if needed!)
  • Black beans
  • Crispy tortilla chips