Celebrate Independence Day all week long! Our plant-based Devil on the Bun Southwest Burger recipe adds kick to your holiday grilling fun. With a hint of chipotle spice and cumin, your taste buds will be energized and your belly satisfied. In addition to Sunshine Burger’s organic whole-grain goodness, sweet potatoes are an excellent source of vitamin A and vitamin C, and avocado contains those heart-healthy fats we all love to eat. Plant-based grilling never looked so good! Ingredients (Serves 1) 1 Sunshine Black Bean Southwest Burger 1 Kaiser roll 1 sweet potato, cut into long sticks ¼” thick ½ teaspoon cumin 1 teaspoon olive oil ½ ripe avocado Sliced tomato 2 Tbsp. Follow Your Heart Vegenaise ¼ tsp. chipotle chili powder Instructions
  1. Preheat oven to 400 degrees.
  2. Toss cut up sweet potatoes with cumin and olive oil; arrange on a baking sheet. Bake for 25 minutes or until the edges brown and they are crispy.
  3. Mix chipotle chili powder into the Veganaise in a small bowl and set aside. You can add a touch of ketchup or a squeeze of lime for tartness if you like.
  4. Using half of an avocado, cut into medium chunks while the skin is on and then scoop out with a fork. Scoop the avocado into a mortar and pestle and smash until the chunks are mostly broken down, but not smooth.
  5. Grill or pan fry Sunshine Burger patty on medium until grill marks appear. Flip and repeat until both sides are nicely charred.
  6. Arrange the sweet potato fries on the bun and drizzle with the chipotle mayo. Place the burger on top of the fries, then top with tomato and smashed avocado.