The Jalapeño Crunch Burger is a must-have for summer BBQs, featuring a delicious plant-based patty with a spicy kick, layered with guacamole, pickled onions, chipotle mayo, and nachos, all sandwiched between toasted brioche buns. It's perfect for enjoying football season with a flavorful twist. This burger is easy to make and packed with fresh ingredients, including avocados and cherry tomatoes, that elevate the dish.
1: For the guac, scoop out the flesh of the avocados into a bowl and mash.
2: Finely dice half a red onion, cherry tomatoes, and coriander leaves, then mix them with the mashed avocado.
3: Squeeze over the juice of 1 lime, season with salt and pepper, and leave covered in the fridge until serving.
4: For the chipotle mayo, simply mix mayo, chipotle paste, and a squeeze of lime juice, then set aside.
5: For the quick pickled onions, slice the onion into half moons, squeeze over the juice of 1 lime, season with salt, and scrunch until they turn a lighter pink color.
6: For the buns, slice them in half and toast in a pan with melted butter until golden brown.
7: For the burgers, warm 1 tablespoon of oil in a frying pan and fry the patties on each side for 4-5 minutes, or until darkened in color (you can also do this on a BBQ).
8: Once cooked, top each patty with a slice of cheese and add a splash of water to the pan, covering with a lid to allow the cheese to melt.
9: To assemble the burger, spread chipotle mayo on the bottom bun, then add the jalapeño-cheese burger, followed by guac, nachos, pickled onions, and more chipotle mayo on the top bun.
10: Serve with extra tortilla chips and guac if desired, then enjoy!
