Field Roast Fiesta Burger!
When we were sent a few extra samples after the Expo, we decided to create (what we're calling) a Fiesta Burger smothered in Firecracker Sauce, Roasted Poblano Peppers, and Cilantro Lime Cabbage Slaw...and its fucking delicious. So, let's just pretend we're celebrating Cinco de Mayo three weeks early, grab a margarita, and get cooking. Olé!
2 Field Roast Hand-Formed Burgers
2 slices of Field Roast Chao Tomato Cayenne Cheese
2 focaccia buns, sliced
1 large or 1 medium poblano peppers
2 cups shredded purple cabbage
1/4 cup chopped cilantro
1/4 cup freshly squeezed lime juice
1/2 teaspoon salt
1/2 cup vegan mayo
1-2 tablespoons hot sauce
1/2 teaspoon smoked paprika
1 avocado, pitted and sliced
Preheat oven to 425 degrees. Roast washed, halved, and seeded peppers on a lined baking sheet for 15-25 minutes, until skin gets bubbly and brown. Remove from oven, let cool, and peel off bubbly skin so you're left with just the meaty part of the pepper. Set aside.
Cilantro Lime Cabbage Slaw:
In a large mixing bowl toss together cabbage, cilantro, lime juice, and salt. Set aside.
In a small bowl combine mayo, hot sauce, and paprika. Stir well to combine.
Heat a teaspoon of oil over medium heat in a large cast-iron pan. Fry Field Roast patties until crisp and browning on one side. Flip burgers, toss on a slice of tomato cayenne cheese, and let burgers cook until equally crisp and browning on the bottom side.
While the burgers cook, slather bottom patties with about 2 tablespoons each of the Firecracker Sauce. Top with the cooked burger and melty cheese, then layer on the roasted poblano peppers, Cilantro Lime Cabbage Slaw, and sliced avocado. Spread a bit more Firecracker Sauce on the top bun, add it to the pile, and enjoy! Serves 2. Leftover slaw + firecracker sauce can be refrigerated for up to a week.