A delicious vegan Mexican-style Beyond Burger with lettuce, avocados and buns – eggs, nuts and lactose free – makes a great lunch or dinner!
Special diets: Vegetarian | vegan | eggs-free | nuts-free | lactose-free |
️Allergens: soy | gluten |
⏱ 32 mins – easy
🍽 8 servings – 374 kcal per serving
- 32 oz meatless burgers patties
- 8 tbsp pickled onions
- 1 head lettuce
- 3 avocados
- 8 burger buns
- 2 tomatillos
- 1 half bunch cilantro
- 1 lime
- 1 jalapeño pepper
- 1 clove of garlic
- 1 tbsp sunflower oil
- 1 peeler
- 1 knife
- 1 saucepan
- 1 squeezer
- 1 food processor
- 1 skillet
- 1 spoon
- 1 grill
- 1 serving plate
Peel 3 avocados with a peeler.
Cut the avocados in half, then destone and slice them. Next, trim lettuce.
Heat 3 cups of water in a saucepan, add tomatillos, and boil for 10 minutes. Turn off the heat to get cooked tomatillos.
Set the cooked tomatillos aside to cool.
Cut lime in half.
Squeeze halved limes with a squeezer.
Put the tomatillos in a food processor. Add 2 sliced avocados, lime juice, cilantro, jalapeno peppers, and garlic. Mix for 2 minutes to get chopt mexican goddess dressing.
Heat sunflower oil in a skillet. Add meatless burger patties and cook for 3 minutes.
Flip the meatless burger patties with a spoon.
Cook for 3 more minutes to get cooked meatless burger patties.
Put burger buns on a grill and toast for 2 minutes.
Spread chopt mexican goddess dressing on the toasted burger buns.
Transfer the burger buns to a serving plate. Top with the cooked meatless burger patties, lettuce, and pickled onion with a side of sliced avocados.
It’s ready to be served !