Roasted Garlic Peppercorn Plant-Based Burger & Sweet Potato Chips

Roasted Garlic Peppercorn Plant-Based Burger & Sweet Potato Chips


2 Servings

2 Plant-based burger patties

Char Crust® Southwest Chipotle

Char Crust® Roasted Garlic Peppercorn

1 Avocado 

Pea Sprouts or any micro greens 

1 Heirloom Tomato or any tomato

Chipotle & Lime Sour Cream: 1 Tablespoon of Southwest Chipotle, 1 tsp of lime zest and 1 cup of sour cream 

Olive oil

Plant-Based Burger

Heat an indoor or outdoor grill that has been rubbed with olive oil. Coat patties with Roasted Garlic Peppercorn Char Crust. Drizzle with a bit more olive oil. Make sure grill is hot. Cook for 2 to 3 minutes per side. Top with avocado, tomatoes, pea sprouts and smoked paprika & lime cream.  

Sweet Potato Chips

  • 1 Sweet potato

  • Olive oil 

  • 1.5 Teaspoons Southwest Chipotle Char Crust 

Slice sweet potatoes very thin. Heat a pan with olive oil on the stove and when hot and sweet potato slices.  Cook until the are starting to look crispy. Remove with a slotted spoon. Lay on paper towel in a single layer. Sprinkle Char Crust Southwest Chipotle on top while still hot for a delicious flavor. 


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