Summer IS HERE, PEOPLE, and burgers are on the menu! These delicious Chipotle Chorizo seitan burgers have a southwestern twist that the whole gang will go bonkers over.

Using our pre-ground and seasoned Chipotle Chorizo makes this zesty burger so easy to throw together and topped with roasted poblano avocado crema, pepperjack cheese and pico de gallo, these will be the start of the cook out.

SERVING: 5 4oz burger patties
PREP TIME: 30 mins
COOK TIME: 20 mins
ALLERGENS:

INGREDIENTS:

4 Burger Buns

4 slices of vegan pepper jack

1 c Pico De Gallo

1 Package of BE Hive Chipotle Chorizo

½ c Corn Starch

½ c Oats

1 tsp garlic powder

1 tsp chili powder

½ tsp salt

1 c canned pinto beans, drained, rinsed and mashed

2 Avocados

Juice from 2 limes1 poblano

1 T brown sugar or agave

¼ c chopped cilantro

¼ c plant milk

1 clove garlic

Salt and pepper to taste

1 TB butter to toast buns

2 TB oil to cook burgers

INSTRUCTIONS:

Step one: make the patties!

In a food processor combine all your ingredients except the chorizo and process until fully combined. Next add your pack of BE Hive Chipotle Chorizo and pulse until a nice mince is formed. This can be balled up into 5 equal patties and set aside.

Clean out your food processor and set backup for the next step.

Next make your Whipped Avocado sauce. Add all your ingredients to the food processor bowl and process until smooth, set aside.

You can either roast peppers and onions in the oven or saute them for topping.

Time to assemble your burgers!

The patties are best cooked in a cast iron or saute pan to keep their fat.
Add a small amount of oil or vegan butter to the pan on medium heat.
Add your patties, making sure to not overcrowd the pan.
(These can also be made ahead and prepared 1 at a time for meal prep!)

Cook on one side for 3 mins until browned then carefully flip Add a pile of peppers and onions onto each pattie and top with a slice of pepper jack. Cook for another 2-3 mins.

Sprinkle a small amount of water in the pan and cover to melt the cheese.

Spread avo sauce on both top and bottom buns, place your pattie on the bottom bun, scoop a little pico on your melted cheese, top and enjoy!