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Incogmeato® Vegan Burger with Green Tomato and Pickled Summer Squash
Incogmeato® Vegan Burger with Green Tomato and Pickled Summer Squash 1

Incogmeato® Vegan Burger with Green Tomato and Pickled Summer Squash

Products Used: Incogmeato® Plant-Based Burger Patties
Servings: 5

Ingredients

Aioli

  • 2 ea. Garlic cloves
  • 1/4 ea. Shallots
  • 1.5 oz Apple cider vinegar
  • 8 oz. Grapeseed oil
  • 1 ea. Egg yolk
  • 1 ea. Egg
  • 1 oz. Water

Pickled Summer Squash

  • 2 cups White vinegar
  • 1 cup Sugar
  • 3 cups Water
  • 10 ea. Summer squash, sliced

(Recipe_Ingredient_SEC_8421614)

  • as needed Olive oil
  • 5 ea. Incogmeato® Burger
  • 5 ea. English Muffin
  • 10 oz. Aioli
  • 5 ea. Green tomato, sliced
  • 5 ea. Roasted poblano slices
  • 10 ea. Basil leaves, picked
  • 2 ea. Avocado
  • as needed Pickled summer squash
  • to taste Kosher salt

Recipe Directions

1. For the aioli: Layer garlic, shallots, apple cider vinegar, grapeseed oil, eggs, and water in a tall container. Fully submerge an immersion blender and turn on to combine, slowly bring the blender up until mixture forms.
2. For the summer squash: Combine vinegar, sugar, and water and stir until combined. Place summer squash in the pickling liquid and put in the refrigerator, ideally overnight.
3. Brush grill with olive oil, place Incogmeato® Burger on top and grill. Toast English muffin on grill top until lightly browned.
4. To Serve: Build burger by spreading aioli on both English muffin halves then top bottom layer with green tomato, poblano, Incogmeato® Burger patty, basil, avocado, and pickled summer squash then top with other half of the English muffin.