Chef Sal's Baja burger
Chef
Salvador Ramirez
Hospital
Lucile Packard Children's Hospital
Prep time
30 minutes
Cook time
10 minutes
Yield
10 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
10 four-ounce black bean burger patties
7 ⅝ ounces chayote squash, julienned
8 ounces cactus leaves, julienned
2 ⅜ ounces matchstick carrots
2 ⅛ ounces red peppers, julienned
1 ounce lime juice
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ ounce fresh orange zest
⅓ ounce jalapeño, minced
1 ⅔ ounces pepitas
2 ⅓ ounces red onion, diced
1 ⅛ teaspoons minced garlic
1 ⅛ tablespoons minced jalapeño
2 ⅓ ounces red pepper, diced
2 ⅓ ounces cilantro, chopped
1 ⅛ cups pineapple, diced
2 ⅓ ounces Cholula
7 ⅝ ounces chayote squash, julienned
8 ounces cactus leaves, julienned
2 ⅜ ounces matchstick carrots
2 ⅛ ounces red peppers, julienned
1 ounce lime juice
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ ounce fresh orange zest
⅓ ounce jalapeño, minced
1 ⅔ ounces pepitas
2 ⅓ ounces red onion, diced
1 ⅛ teaspoons minced garlic
1 ⅛ tablespoons minced jalapeño
2 ⅓ ounces red pepper, diced
2 ⅓ ounces cilantro, chopped
1 ⅛ cups pineapple, diced
2 ⅓ ounces Cholula
preparation
Instructions
1. Toast pepitas at 350 degrees Fahrenheit for 5–8 minutes and cool.
2. Combine salsa ingredients and refrigerate.
3. Combine slaw ingredients and chill.
4. Cook black bean patties 5 minutes per side or until heated through.
5. Plate slaw, top with salsa, add burger, and sprinkle with pepitas.
2. Combine salsa ingredients and refrigerate.
3. Combine slaw ingredients and chill.
4. Cook black bean patties 5 minutes per side or until heated through.
5. Plate slaw, top with salsa, add burger, and sprinkle with pepitas.
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