California Veggie Burger with Longanisa Vegan Mayo
This California Veggie Burger filled with California produce and made with a veggie burger patty. It's dressed with a longanisa vegan mayo.
Servings: 4 Burgers
Ingredients
- 1 Box Amy's Kitchen California Veggie Burger
- 4 Burger Buns
- Olive Oil
- Salt and Pepper
Atchara Recipe
- ¼ of a Red Onion, sliced thinly
- ¼ of a Cucumber, sliced thinly
- ¼ of a Bell Pepper, sliced thinly
- 3-4 Peppercorns
- 1 Teaspoon Pink Salt
- 1 ½ Cups Coconut Vinegar
Longanisa Vegan Mayo
- ½ Cup Vegan Mayo
- ½ Head of Garlic Minced
- 1 Teaspoon Paprika
- 1 Teaspoon Beet Powder
- 1 Teaspoon Coconut Aminos
- 1 Tablespoon Date Syrup
- Salt and Pepper
Garnishes
- Squash Blossoms that have been lightly fried Totally Optional
- Shredded Lettuce (about 4 leaves)
- 1 Tomato Sliced
- Cilantro Leaves
Instructions
Make the Atchara First
- Place all the ingredients in a sterile jar and let sit in the refrigerator for a week. If you are pressed for time if you just wait an hour - they will be slightly pickled.
Make the Longanisa Vegan Mayo
- Place all the ingredients in a bowl and mix well. Season with salt and pepper to your taste. Add more date syrup if you want it sweeter. Set aside.
Make the Burgers
- Cook the burgers according to packet instructions. Set aside in a warm oven until the buns are toasted. Drizzle the buns with olive oil and season with salt and pepper. Toast in a pan until it's golden brown.
Make the Layers
- Spread the longanisa vegan mayo on the bottom bun and top with the shredded lettuce. Place the California Veggie Patty on top and layer on some tomato, squash blossom and the atchara. Top with some cilantro and drizzle more of the longanisa vegan mayo. Top with the burger bun and enjoy!