Plant-Based Rainbow Burger

Plant-Based Rainbow Burger

David Venable

Prep Time: 15 minutes

Serves: 4

Rainbow Pickle Slaw

  • 8 oz (3 cups) rainbow or broccoli slaw mix
  • 1/3 cup dill pickle relish
  • 3 scallions (sliced thin)
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 1-1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/8 tsp celery seeds

Preparation

To make the slaw, fold the first three ingredients in medium-sized bowl and set aside. In another small bowl, combine remaining ingredients and whisk until sugar and salt are dissolved.

Pour liquid over vegetables, toss gently a couple times, place plastic wrap on surface, and allow to pickle for 20 minutes. Pickling liquid should come right to the surface of the slaw mix, if not just add a little more water until it does.

After 20 minutes, drain liquid from the vegetables and reserve. Discard pickling liquid.

Whisk together ingredients for the buffalo ranch and set aside.

Heat a 12", nonstick skillet, and oil over medium heat. Season each side of the patties with a 1/4 tsp salt and 1/8 tsp black pepper, place in pan and sear for approximately 2–3 minutes, flip and place 2 slices of cheese on each patty. Continue to cook for another 2 minutes to achieve "medium rare”, remove from pan and begin to build burgers.

Slather a generous amount of the dressing on each side of the buns. On the bottom half place tomato slice, followed by patty, then fan out sliced avocado on top, place about 1/4 cup (or more) of slaw mix on top of avocado, and finally top with the bun. Enjoy!

Buffalo Ranch

  • 2/3 cup mayonnaise
  • 3 Tbsp, plus 1 tsp buffalo sauce

Burgers

  • 4 (4-oz), plant-based burger patties (thawed)
  • 1 tsp canola or blended oil
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 8 slices yellow American cheese
  • 4 multigrain hamburger rolls
  • 4 slices beefsteak tomatoes
  • 1 large, ripe avocado (sliced thin and separated into 4 equal parts)

Cook's Notes

This recipe calls for half of a 16-oz bag of premixed coleslaw. Simply double the recipe to use the whole bag because you will want to have extra around!

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