Guest blog post by Tasha, vegan blogger at Tasha’s Dish.

Servings: 2


1/2 cup sliced almonds

2 tablespoon olive oil

2 cloves of garlic, minced

Zest of 1 lemon

1 bunch of broccoli rabe, bottom ends of stems removed, washed, and chopped

1 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1 package Loco Chipotle Sunshine Burgers, cooked per package instructions and crumbled

lemon wedges for garnish



Place almonds in a frying pan over high heat and toast until almonds are fragrant and slightly brown. Take care not to burn the almonds, as this step should only take a minute or so. Remove almonds from the heat, stir once, and set aside.

Heat the olive oil, garlic, and lemon zest in a frying pan over medium heat until the garlic is fragrant. Add the broccoli rabe, salt and crushed red pepper flakes. Raise the heat to high and stir continuously until the rabe is tender, but still bright green in color. Most (but not all) of the water released by the rabe during the cooking process should be evaporated from the pan before moving to the next step.

Once the rabe is ready, turn the heat off and add in the Sunshine Burger crumbles. Continue stirring until the rabe and burger crumbles are well mixed. Add in half of the toasted almonds to the pan and continue to mix. Transfer out of cooking pan and top with remaining toasted almonds.