Chef’s Burger with Bold Pimento Chao on Toasted Ciabatta
Serves 4 | Crafted with Field Burger Plant-Based Burgers, Tomato Cayenne Chao Slices
ABOUT THE FLAVOR ORIGIN
If you are looking for an explosion of flavor, you have found the right burger. The sweet tomato, pickled peppers and onion complement the bold Chao pimento cheese and garlic aioli all served up on a toasted ciabatta bun.
Ingredients
Spicy Pimento Chao
½ cup egg-free mayonnaise
¼ cup jarred roasted red pepper, finely diced ¼”
1 cup Tomato Cayenne Chao Slices, chopped (about 4 oz)
½ tsp. onion powder
¼ tsp. cayenne
¼ tsp. freshly ground black pepper
½ tsp. sherry vinegar
4 Field Roast Chef’s Signature Plant-Based Burgers
4 ciabatta buns, split and toasted
¼ cup egg-free garlic aioli
8 slices vine-ripened tomato
8 slices sweet onion, ¼ “thick
¼ cup sliced hot pickled pepper rings
Preparations
For the Spicy Pimento Chao: In a bowl, mash the egg-free mayo, diced roasted red pepper and the chopped Chao Slices, Tomato Cayenne with a fork until combined. Add the onion powder, cayenne, pepper, and sherry vinegar. Mash until well combined. Season lightly to taste and then refrigerate until ready to serve.
Heat a chargrill or BBQ to medium and lightly oil the grates. Grill the Field Roast Chef’s Signature Plant-Based Burgers for 2 to 3 minutes per side until evenly brown with light grill marks.
To assemble the Spicy Pimento Chao Burgers: Lay out the toasted ciabatta buns and spread all the cut sides with the egg-free garlic aioli. Building up from the bottom, nestle a grilled patty on the bun. Spread with a generous dollop of Spicy Pimento Chao, layer up with slices of tomato, onion and hot pickled pepper rings. Replace the bun top and enjoy while hot.
