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Summer Burger

with Pickled Jalapeños & Barbecue Fries

dinner

Summer is burger season, so let's get it going! This tasty Lightlife™ burger is made from pea protein, gets its color from beets, and is seasoned with onion and garlic powder. We add cheese and pickled jalapeños for a bold bite. And these burgers are awesome cooked on the grill, so why not give it a go? By the way, this burger packs 20 grams of plant-based protein and 0 grams of cholesterol. How great is that?

Chef's Choice Comfort Foods Party Foods Summer Recipes High-Protein Jalapeño Root Vegetables Russet Potato Vegan Cheese Vegan Mayo American Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
950
FAT
45g
CARBOHYDRATES
92g
PROTEIN
32g

MAIN INGREDIENTS

  1. 1 red onion
  2. 2 russet potatoes
  3. 2 garlic cloves
  4. 1 tbsp BBQ seasoning
  5. 2 Lightlife™ Plant-Based Burgers
  6. 2 Field Roast® Chao Slices
  7. 2 potato buns
  8. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  9. 3.5 oz pickled jalapeños
  10. 2 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nut, wheat
Nutrition

TOOLS

  • Large nonstick skillet with lid
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Peel and slice the red onion into ½ inch thick rounds. Cut the russet potatoes into ½ inch thick wedges. Peel and mince the garlic.

2
Roast the barbecue fries

Place the onion rounds on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Push onion rounds to one side, and add the wedged potatoes, 2 tsp vegetable oil, BBQ seasoning, and a pinch of pepper to the other side of the baking sheet. Toss to coat. Roast until the barbecue fries are crispy and browned in places, 17 to 20 minutes.

3
Cook the burgers

Heat 2 tsp vegetable oil in a large nonstick skillet over medium heat. Once hot, add the Lightlife burgers and cook until well browned, 5 to 7 minutes per side. Remove burgers from heat and top with Chao cheese slices, cover, and cook until melted, 3 to 5 minutes. Slice the potato buns and toast directly on the oven rack, 3 to 5 minutes.

4
Make the aioli

Add minced garlic, Vegenaise, and a pinch of salt and pepper to a small bowl. Mix the garlic aioli until combined.

5
Serve

Spread some garlic aioli on the toasted potato buns. Top with the Lightlife burgers, roasted onions, and pickled jalapeños. Serve with the barbecue fries and any remaining garlic aioli for dipping. Dig in!