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California Veggie Burger w/Avocado Chili Butter

California Veggie Burger w/Avocado Chili Butter

K12 & Healthcare

Meredith Hink, MS, RD, CD • Reinhart® Corporate Nutrition Services Manager

Portion Cost: $1.08
Suggested Menu Price: $4.50

INGREDIENTS

  • 1/2 C Long-grain rice, cooked
  • 2 packets Green tea
  • 1 ½ C Black beans, canned
  • 1 C Fresh mushrooms, sliced
  • 1 C Cabbage & carrot coleslaw mix
  • 1 ½ tsp Chopped garlic
  • ¼ tsp Crushed red pepper flakes
  • ¾ C Cornmeal
  • 2 Avocado, skin and pit removed
  • 1 ½ Tbsp Chili powder, mild
  • 2 Tbsp Cilantro, chopped fresh
  • ¼ C Roasted, unsalted sunflower seeds
  • 2 Tbsp Lime juice
  • 8 Romaine lettuce leaves
  • 1 Tomato, cut into 8 slices
  • 16 slices Sourdough bread, toasted

PREPARATION

  1. Prepare rice according to package directions. CCP: Cook to minimum internal temperature of ≥135°F held for 15 seconds and maintain at this temperature until further use.
  2. Pulse cooked rice, black beans, the contents of the green tea packets, mushrooms, coleslaw mix, chopped garlic, soy sauce and crushed red pepper flakes until well blended. Place in a mixing bowl. Stir in cornmeal until well blended.
  3. On a preheated flat top place #10 scoop of burger mix and flatten with a spatula. Cook about 4-­5 minutes, then flip and continue to cook another 4-­5 minutes. CCP: Cook to minimum internal temperature of ≥ 165°F held for 15 seconds. Maintain at an internal temperature of ≥135°F prior to service.
  4. For avocado chili butter: Place avocado, chili powder, sunflower seeds, and lime juice in a clean food processor and mix until smooth. CCP: Hold at an internal temperature of ≤41°F prior to service.
  5. To serve, place one romaine leaf on top of a toasted piece of sourdough bread. Top with burger and tomato slice.
  6. Place 2 Tbsp of avocado butter in a small dish on the side. Garnish with cilantro leaf and sunflower seeds.
TAKE IT A STEP FURTHER

This recipe can also be made gluten-free by using gluten-free soy sauce and replacing the sourdough bread with gluten-free bread/bun or wrapping it in the romaine for a “bread- free” version.

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