⅓ cup VitaliteTM Plant-Based Mozzarella Style Shreds
1 Tbsp Tahini
2 tsp Chili Powder
2 tsp Cumin
2 tsp Salt
1 tsp Hot Sauce
as req Breadcrumbs
Burger: (MAKES 1 BURGER)
1 Veggie Patty
1 Kaiser Bun
3 slices Pickled Beets
1 slice Sweet Onion
1 tbsp Pico di Gallo
1 leaf Lettuce
2 slices Tomato
2 Tbsp of Vegan Mayo
Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushroom, and garlic in a food processor, and chop finely. Add to the mashed black beans. Place the brown rice and VitaliteTM Plant-Based Mozzarella Style Shreds in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the Tahini, chili powder, cumin, salt, and hot sauce. Stir the mixture into the black bean mixture. Stir in the breadcrumbs as needed until the mixture is sticky and holds together. Divide into patties.
Brown patties in a skillet or on an outdoor grill until completely heated through, about 8 minutes per side. At the same time, grill the sweet onion until soft and nice grill lines appear.
Meanwhile, toast Kaiser bun and prepare burger toppings.
Spread vegan mayo on both sides of the bun, then set lettuce and tomatoes on the bottom bun.
Add the vegetarian patty, then top it with pickled beets, grilled onion, pico and sliced avocado.
Finish with top bun and serve with fries or salad.