Salsa veggie burger

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A veggie burger on a whole wheat bun with lettuce, cheese, salsa and diced jalapeños. This was really good!

I used a Morningstar Farms Roasted Garlic and Quinoa veggie burger, but it would probably be good with several varieties. Spicy black bean seems like a good alternative.

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I cooked the veggie burger in a sauté pan on the stove. I find that works the best. 10 minutes over medium-low heat from frozen, flipping every minute. Give the pan and both sides of the burger a spritz of spray oil.


Here's the lettuce mix. I put it on the bottom because it keeps the bun dry and putting too many slippery ingredients on the top can cause, well, slippage.

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Here's the cheese I used - Sargento 4 Cheese Mexican, shredded. Using extra sharp cheddar would be a fine alternative.

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I put the cheese on the cooked burger and melted it with a propane torch.

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Here's the salsa and (canned) diced jalapeños. Putting it on a paper towel and drying both sides not only prevents the salsa from making the bun soggy, and provides a convenient way to lift it up and drop it right on top of the burger. I like Green Mountain Gringo hot salsa and Ortega hot diced jalapeños. The Old El Paso canned jalapeños are all mushy; these are nice and solid and bright green.

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Flipped onto the burger and cheese.

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That's it. It was delicious!

About this Entry

This page contains a single entry by Rick Kasguma published on October 23, 2015 11:34 AM.

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