What’s more convenient than a patty with built in servings of nutrients and vegetables? A selection of them!
Check out these plantastic burger options that are allergen free! *Does not contain wheat, soy, diary, eggs, corn or nuts.
Fried Pickled Veggie Burger with Sriracha Veganise
Hilary’s World’s Best Veggie Burger
Gluten free bun
Green leaf lettuce
1 cup gluten free breadcrumbs
1 small beefsteak tomatoes
1/3 cup fried pickles
1/3 cup vegan Havarti cheese
2 tbsp vegan Sriracha Veganise
For the fried pickles:
3 cups dill pickle chips
2 cups gluten-free flour
1 cup plant-based milk (do not use coconut milk)
2 cups gluten-free breadcrumbs
1 tbsp ground cumin
2 tsp ground smoked paprika
2 tsp dried oregano
1/2 tsp ground black pepper
salt to taste
Directions for the fried pickles:
Evenly scatter slices of pickles on several pieces of paper towel and then press a few layers of paper towels on top of the pickles. Let sit for 10 minutes.
Whisk the flour and spices together until fully combined.
Dredge a slice of pickle into the flour, dunk in milk, roll in breadcrumbs, and place evenly on a parchment-lined baking pan. Repeat until all the pickles are coated.
Deep fry or air fry the pickles until they are crispy and golden brown.
Assemble your burger and enjoy!
1 pack Hilary’s Adzuki Bean Burger
1 cassava flour tortilla
1 tsp coconut oil, melted
2 small avocados
1 small tomato, diced
1 tbsp red onion, diced
1 tsp fresh lime juice
1 large tomato, sliced
2 buns of your choice
Start by preheating the oven to 350 degrees F. Then prepare the Hilary’s Adzuki Bean Burgers as per package instructions.
While the burgers are cooking, brush the tortilla with the melted coconut oil. Then cut the tortilla into thin strips. Place them on a parchment lined baking sheet and place them in the preheated oven. Cook the strips for about 10 minutes or until they begin to brown. Watch them closely so they do not burn. They will continue to get crunchier as they come out of the oven.
Next, prepare the guacamole by first scooping out the avocados into a small bowl. Add the diced tomatoes, diced red onion, and fresh lime juice. Mix and add salt to taste.
Assemble the burgers by first putting the mayo on the bottom bun. Layer on the burger, lettuce, sliced tomatoes, guacamole, and crunchy tortilla strips. Top with the bun and enjoy!
Grilled Pineapple Burger with Sriracha Mayo
1 pack Hilary’s World’s Best Veggie Burger
4 whole canned pineapple rings
1/2 cup vegan mayonnaise
1 tbsp sriracha
microgreens and/or lettuce
1 tomato, sliced
1 avocado, sliced
buns of your choice
Begin by preparing the Hilary’s World’s Best Veggie Burgers per package instructions.
While the burgers are cooking heat a grill pan over medium-high heat. Grill the pineapple rings until they have good grill marks on each side. They can also be prepared on an outdoor grill or even just browned in a skillet.
Next, mix the mayo and sriracha in a small bowl and set aside.
To assemble the burgers spread the sriracha mayo on the bottom bun and add the microgreens and/or lettuce. Place the burgers, tomato, two grilled pineapple rings, and avocado on each. Then spread on more sriracha mayo and top with a bun. Enjoy!
1 Hilary’s Hemp & Greens Burger
1 nori sheet
1/2 cup Lotus Foods Jade Pearl Rice, cooked
1/2 cup fresh spinach, shredded
1 small cucumber, thinly sliced
1 tbsp fresh mint, shredded
1 avocado, thinly sliced
black sesame seeds (optional)
coconut aminos (optional)
Prepare the Hilary’s Hemp & Greens Burger as per package directions.
To assemble the sushi burger, place the nori sheet on a cutting board with the shiny side down. Spray lightly or sprinkle with water. Place 1/4 c of the rice in the middle of the nori. You may need to wet your fingers with water to help press down the rice onto the nori sheet. Top the rice with 1/4 c spinach, a few slices of cucumber, half of the mint, and the Hilary’s burger. Next, add a few slices of avocado, the rest of the mint, a few slices of cucumber, the rest of the spinach and the last of the rice.
Fold the corners of the nori sheet up and around all of the toppings. You may need to dampen the nori with water again in order for it to stretch and seal. Flip it over so the seam side is down and cut it in half. We like this sprinkled with black sesame seeds and dipped in coconut aminos. Yum!
Super Cauliflower Summer Rolls
3 Hilary’s Super Cauliflower Veggie Burgers
8-10 sheets of rice papers
1-2 avocados Sunflower sprouts
1 large carrot
1 bell pepper
2 yellow beets
2 red beets
1/4 cup cilantro
Chop all the vegetables very thinly. Line your rice paper wrap with the beets (to make your rolls look pretty).
Cook the Hilary’s Super Cauliflower Veggie Burger and chop it into small pieces.
Wet your cutting board surface slightly, so the wraps do not stick. Dip a wrap in slightly warm water for 1-2 minutes.
Lay your wrap down on your cutting board and fill half with vegetables and veggie burger. Fold in the ends, then roll the side that has vegetables in it until the roll is completely sealed.
Hilary’s products are available in grocery stores island-wide.