These veggie burgers get a double helping of Fresh California Avocados, mashed and sliced. Topped with grilled red pepper and served on sourdough bread, they’re a Golden State treat.
Double Avocado Veggie Burgers
Nutritional Highlights (per serving)
|1||large red pepper, stemmed and seeded and cut in 4 large slabs|
|Olive oil cooking spray|
|1/4||tsp.||sea salt, divided|
|4||fresh or frozen veggie burger patties|
|4||(1-oz.) vegan cheese slices (optional)|
|2||ripe, Fresh California Avocados, seeded, peeled and sliced|
|1||cup||fresh baby arugula|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Preheat grill to medium high (500 degrees F). Spray red pepper slabs with olive oil cooking spray and place on the grill grates skin-side down. Grill for about 10 minutes or until softened and the skin chars. Remove and when cool enough to handle, peel off the charred skin then sprinkle the peppers with half of the salt.
- Cook veggie burger patties per package instructions, topping with cheese slices in the last couple of minutes, just until the cheese melts.
- Spray both sides of the sourdough bread slices lightly with the cooking spray. Lightly grill or toast the sourdough bread in an oven (do not use a toaster).
- Mash half the avocado slices and season with remaining salt, spread on half of the bread slices. Top with burger patties and melted veggie cheese, then top with arugula, grilled pepper and avocado slices. Top with the remaining bread slices and serve immediately.
Serving Suggestion: Serve with a fresh fruit salad.
Beverage Pairing: Tomato juice.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 85 mcg; Vitamin C 96 mg; Calcium 176 mg; Iron 10 mg; Vitamin D 0 mcg; Folate 285 mcg; Omega 3 Fatty Acid 0.21 g
% Daily Value*: Vitamin A 10%; Vitamin C 110%; Calcium 15%; Iron 60 %; Vitamin D 0%