Recipes

“The Triple S – Sarah’s Southwestern Smash” by Sarah Hyland
As Seen On The Burger Showdown

Prep and Cook Time: 30 minutes   |   Serves: 1

Prep and Cook Time: 30 minutes
Serves:
 1

Ingredients:

6 oz. Lightlife® Plant-Based Ground, formed into a patty, salt and pepper to taste

1 potato bun or bun of your choice

1 tsp. extra virgin olive oil

1 slice spicy jack cheese or plant-based pepper jack slice

2 Tbsp. Chipotle aioli (optional)

1 thick slice ripe field tomato

2 thin slices red onion

 

Guacamole Smash

1 ripe avocado

1/2 clove garlic, minced

1 Tbsp. freshly squeezed lime juice

1 Tbsp. olive oil

1/4 tsp. salt

 

Shredded Lettuce Cilantro Salad

1/2 cup iceberg lettuce, shredded

2 Tbsp. fresh cilantro leaves

Squeeze fresh lime juice

Preparation:

For the Guacamole Smash, cut the avocado in half and remove the pit. Using a spoon, scoop out the avocado into a bowl and mash lightly with a fork. Keep it chunky. Add the garlic, lime, olive oil, and salt, stirring to combine. Set aside, covered with plastic wrap, until ready to serve.

 

In a small bowl, toss together the iceberg lettuce, cilantro and fresh lime juice.

 

Place a non-stick skillet over medium heat. To toast the bun, drizzle the cut sides with extra virgin olive oil and place cut sides down in the skillet and cook for 1 to 2 minutes until lightly golden. Set aside.

 

To prepare the burger, season patty with salt and pepper and cook in the same skillet for 3 to 4 minutes per side until evenly brown and heated through. During the last minute of cooking, place the cheese on top of the flipped burger and let it melt slightly.

 

To assemble The Triple S Burger, spread the bottom and top toasted bun with Chipotle aioli. Nestle the burger on top of the bottom bun. Spread with about 3 Tbsp. of the Guacamole Smash on the burger and then layer up with ripe tomato, shredded lettuce cilantro salad and red onion. Place the other half of the bun on top and serve while hot.

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Made with Lightlife®
Plant-Based Ground