Products used in this recipe
Brunch Vegetable Burger
Yield: 10 Servings (13 oz.)
Yield: 10 Servings (13 oz.)
We would argue that this veggie burger really "stacks up" when compared to other burgers. It'll be a winner on your brunch menu.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 20 oz. | |
| Vegan Bacon | 20 slices | |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 10 oz. | |
| Vegetable burger patties | 10 each | |
| Eggs, cooked over-easy | 10 each | |
| Potato buns | 10 each | |
| Green leaf lettuce leaves | 10 leaves | |
| Roma tomato slices | 20 slices | |
| Red onion slices | 10 slices | |
| Dill pickle slices | 20 each |
Preparation Instructions:
- Step 1
- Thaw avocado according to package instructions.
- Step 2
- Cook vegan bacon. Reserve.
- Step 3
- Prepare corn and jalapeño blend according to package instructions. Reserve warm.
- Step 4
- Prepare vegetable burgers. Reserve warm.
- Step 5
- Toast potato buns.
- Step 6
- To build burgers; place vegetable burger patty on bottom bun. Top with 2 slices vegan bacon, 1 oz. corn and jalapeño blend, 1 over-easy egg, and 2 oz. avocado.
- Step 7
- Top with a lettuce leaf, 2 tomato slices, a red onion slice, and 2 pickle slices. Serve with favorite condiments.
