Nutrition Facts

Instructions

• STEP 1

  Preheat a skillet over medium-high heat.

• STEP 2

  While the skillet heats up, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

  • ½ small bunch cilantro
  • ½ lime
  • ½ (5 oz) pkg spring mix (mixed greens)

• STEP 3

  Once the skillet is hot, add oil and swirl to coat the bottom. Add burger patties and cook until golden brown on one side, 4-5 minutes.

  • 1 tsp extra virgin olive oil
  • 2 veggie burger patties, plant-based

• STEP 4

  Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Place in a medium bowl.

• STEP 5

  Juice lime into the bowl with the cilantro. Add mayo, dressing, and chili powder; whisk to combine the dressing and set aside.

  • 1 tbsp mayonnaise
  • 1 tbsp Italian salad dressing
  • ⅛ tsp chili powder

• STEP 6

  Flip the burger patties, top with cheese, and continue to cook until cheese is melted and patties are golden brown and cooked through, 4-5 minutes more (or cook patties according to package instructions). Remove to a plate.

  • ½ cup shredded cheese, Mexican blend

• STEP 7

  Meanwhile, toast buns if desired.

  • 2 whole grain buns or rolls

• STEP 8

  Add mixed greens to the bowl with the dressing and toss to combine the salad.

• STEP 9

  Place bottom half of each bun on a plate, then layer with a cheesy burger patty, guacamole, and salsa; close with the top half of each bun. Serve with salad on the side. Enjoy!

  • ½ cup guacamole
  • ¼ cup salsa