Pico burger
This recipe was developed by Chef Derek Auston at Northern Michigan University during one of our product trainings.
Servings: 12
Serving Size: 1 sandwich
Ingredients
Pico
3/4 pound roma tomatoes, diced
1 cup red onion, diced
2 medium jalapenos, seeded and diced
2 cloves garlic, minced
1 lime, zested and juiced
1 cup cilantro, chopped
salt to taste
Chipotle mayo
1 cup vegan mayo
1 can chipotles in adobo
1 clove garlic
1 lime, juiced
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon white pepper
Impossible burger
24 ounce Impossible ground
1/3 cup paprika
1/3 cup garlic powder
2 tablespoons black pepper
2 tablespoons cumin
For service
12 hamburger buns
12 ounces NUMU cheese
12 ounces dill pickle chips
Preparation
- Combine all ingredients for the pico, season to taste, set aside.
- Place all ingredients for chipotle mayo in a blender and blend until smooth. Season to taste and set aside.
- Mix seasoning into Impossible ground and form into 6 ounce patties.
- Sear the patties until cooked through.
- To assemble, toast the bun and layer starting with the cheese, then the burger patty, then the pico and pickles. Spread the chipotle mayo on the top bun and place on the sandwich.