Incogmeato® Vegan Charred Poblano Burger

Servings: 5

Ingredients

Jalapeno Ranch (Yield: 1 Qt.)

2 cups Sour cream
1 cup Buttermilk
1 ea. Jalapeno, charred, peeled, seeded, diced
1/2 cup Chives, minced
1/4 tsp. Lemon zest
1 tsp. Lemon juice
1 Tbsp. Parsley, finely chopped
2 tsp. Kosher salt

Fried Onions

2 ea. Yellow onion, ¼-in. slices
2 cups Buttermilk
1/4 cup All purpose flour
1 Tbsp. Kosher salt
to taste Pepper
as needed Neutral oil

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5 ea. Incogmeato® Burger
5 ea. Poblano, roasted, remove skin, seeds and stem, and cut into 1 ½-in. wide “steaks”
5 ea. Brioche bun
10 Tbsp. Jalapeno ranch
5 ea. Pepper Jack cheese, sliced
5 ea. Avocado, sliced
10 oz. Fried onion

Recipe Directions

1. For the Jalapeno Ranch: Combine sour cream, buttermilk, jalapenos, chives, lemon zest and juice, parsley, and Kosher salt in a blender (or bowl if using an immersion blender) and blend until smooth.
2. For the Fried Onions: Soak onions in buttermilk for 30 minutes, then drain. Season the flour with salt and pepper to taste. Dredge the drained onions in flour, shake off excess and fry at 350° F until golden brown. Season with salt and pepper to taste.
3. Brush grill with oil, place Incogmeato® Burger and poblano on top and grill until hot and slightly charred. Toast buns in a dry pan until lightly browned.
4. To Serve: Brush both slices of the brioche bun with jalapeno ranch, then top with the Incogmeato® Burger patty, Pepper Jack cheese, poblano, sliced avocado, and fried onions.