Fiesta Burger Tabitha
Experience a burst of flavors with this mouthwatering Gardein Ultimate Plant-Based Burger Patty topped with creamy avocado, charred peppers and onions, and fresh pico de gallo. Perfect for a quick and delicious meal, this burger is enhanced with a touch of sriracha mayo for a spicy kick. Follow these detailed steps to recreate this delectable dish in your own kitchen.
Ingredients
Burger and Toppings:
- Gardein Ultimate Plant-Based Burger Patty: 1 patty
- Season All: For seasoning the burger patty
- Pepper: To taste
- Liquid Smoke: A few drops for a smoky flavor
- Avocado: 1, sliced
- Red Bell Pepper: 1, sliced
- Orange Bell Pepper: 1, sliced
- Red Onion: 1, sliced
- Olive Oil: For drizzling over the peppers and onions
Pico de Gallo:
- Roma Tomatoes: 3, diced
- Red Onion: 1 small, diced
- Fresh Jalapeño: 1, minced
- Cilantro: 1/4 cup, chopped
- Fresh Lime Juice: From 1 lime
- Pepper: To taste
- Garlic Salt: To taste
Additional Topping:
- Sriracha Mayo: To taste (optional)
Instructions
Preparing the Burger Patty
- Preheat the Grill: Preheat your George Foreman Grill according to the manufacturer’s instructions.
- Season the Patty: Season the Gardein Ultimate Plant-Based Burger Patty with Season All and pepper on both sides.
- Add Liquid Smoke: Place the burger patty on the grill and add a few drops of liquid smoke directly on top while it cooks.
- Grill the Patty: Cook the patty on the grill until it reaches your desired level of doneness, typically about 5-6 minutes.
Grilling the Vegetables
- Prepare the Vegetables: Slice the red and orange bell peppers and red onion.
- Season and Oil: Lightly season the peppers and onions with salt and pepper. Drizzle them with olive oil.
- Grill the Vegetables: Place the vegetables on the grill alongside the burger patty. Let them char slightly, turning occasionally to ensure even cooking, about 5-7 minutes.
Making the Pico de Gallo
- Dice the Tomatoes and Onion: Dice the Roma tomatoes and red onion into small pieces.
- Mince the Jalapeño: Remove the seeds from the jalapeño (for less heat) and mince finely.
- Chop the Cilantro: Roughly chop the cilantro.
- Combine Ingredients: In a bowl, mix together the diced tomatoes, red onion, minced jalapeño, and chopped cilantro.
- Season the Pico: Add fresh lime juice, pepper, and garlic salt to taste. Stir to combine all ingredients well.
Assembling the Burger
- Slice the Avocado: Cut the avocado in half, remove the pit, and slice thinly.
- Build the Burger: Place the cooked burger patty on a plate. Top with slices of avocado, grilled peppers, and grilled onions.
- Add Pico de Gallo: Generously spoon the fresh pico de gallo over the burger.
- Optional Sriracha Mayo: Add a dollop of sriracha mayo on top for an extra kick, if desired.
Serving
- Serve Immediately: Enjoy the burger hot, with all the toppings fresh and flavorful.
Tips for Success
- Even Slicing: Ensure the bell peppers and onions are sliced evenly for uniform grilling.
- Liquid Smoke: Use sparingly; a few drops are enough to impart a smoky flavor without overpowering the dish.
- Fresh Pico de Gallo: For the best taste, make the pico de gallo just before serving to keep it fresh and vibrant.
- Adjust Heat: If you prefer a spicier pico de gallo, leave the seeds in the jalapeño. For a milder version, remove them.
- Sriracha Mayo: Adjust the amount of sriracha in the mayo to suit your spice preference.
Nutritional Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 22 g
- Protein: 15 g
- Fat: 21 g
- Saturated Fat: 3 g
- Sodium: 600 mg
- Potassium: 700 mg
- Fiber: 8 g
- Sugar: 6 g
- Vitamin A: 2500 IU
- Vitamin C: 120 mg
- Calcium: 100 mg
- Iron: 3 mg
Conclusion
This Gardein Ultimate Plant-Based Burger Patty with avocado, grilled peppers/onions, and pico de gallo is a simple yet delicious meal that’s perfect for any time of day. The addition of sriracha mayo adds a delightful spicy kick, making this burger a memorable and satisfying dish. Follow these steps to create a flavorful, plant-based burger that’s sure to impress. Enjoy!