Plant-based guacamole burger recipe

When summer food decides to join up and party, you get a guacamole burger! Prepare the pool. Put on your fanciest swim suit. Invite your friends. Summer atmosphere is on with our plant-based guacamole burger recipe!à

Majes 4 to 6 servings

Ingredients for the plant-based guacamole burger recipe

For sweet potato fries

• 3 small sweet potatoes
• Extra virgin olive oil
• A few pinches of chili powder
• A few pinches of smoked paprika
• A few pinches of cayenne pepper (if you dare!)
• Salt and freshly ground pepper

For guacamole

• 2 ripe avocados
• The juice of a lime (or more, to your liking)
• 1/4 coarsely chopped onion
• 1/3 cup chopped coriander
• 1/2 to 1 coarsely chopped jalapeño pepper
• A pinch of cumin
• Salt

For the burger

• 4 to 6 plant-based Beyond Burger patties
• 4 to 6 hamburger buns
• Red onion slices
• Tomato slices
• Lettuce leaves

Preparation for the guacamole burger recipe

Bring a pot of water to a boil and blanch the sweet potatoes*. They should be slightly tender with the fork test. Remove them from the water when ready. Once cooled enough, slice them into quarters.

For the guacamole, in a large bowl combine the avocados, lime juice, onion, coriander, jalapeño pepper, cumin and salt. Mash until desired texture is obtained. Season to taste.

Preheat BBQ to medium heat. Sprinkle the sweet potato wedges with olive oil and season with salt and pepper. Place on the hot grill for 5 to 6 minutes each side or until lightly toasted.

Meanwhile, also place the Beyond Burger patties on the BBQ and grill according to the instructions on the box, about 3 minutes each side.

After removing the sweet potato wedges from the grill, sprinkle with chili powder, smoked paprika, cayenne pepper and salt, to taste.

Assemble burgers and add a generous serving of guacamole. Top with your favorite ingredients.

Enjoy!

*If you want to cook the sweet potato wedges in the oven, you do not need to blanch them. Preheat oven to 400°F and line a baking sheet with parchemin paper. Sprinkle the sweet potatoes with olive oil, salt and pepper and cook for 35 minutes or until golden brown. Seasoned to taste.

Recipe by Jeanine Donofrio for Beyond Meat