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Tubular Cali Burger

10 minutes
15 minutes


OZO™ Plant-Based Burger Patty 1 patty
Burger Bun 1 bun
Cumin ¼ teaspoon
Garlic powder ¼ teaspoon
Chili powder ¼ teaspoon
Potato, peeled 1 potato
Avocado oil ½ tablespoon
Smoked paprika 1 teaspoon
Salt ½ teaspoon
Salsa fresca 2 tablespoons
Sour cream 1 ½ tablespoons
Avocado, sliced ½ avocado
Guacamole 2 tablespoons
Chipotle Bitchin’ Sauce or Chipotle Mayo 1 ½ tablespoons
American cheese 1 slice
Cilantro leaves, chopped ½ tablespoon
Hot sauce 1 teaspoon
Plant-based Burger Patties


Step 1
1. Heat oven to 425°F.
2. Slice potato into ¼-inch thick slices and toss with avocado oil, paprika and salt.
3. Place in a single layer on a baking tray lined with parchment paper.
4. Cook for 10 minutes, then flip them over and bake for 5-7 minutes or to desired crispness.
5. Remove from heat and let cool slightly.
Step 2
1. In a small or medium sauté pan, heat a splash of your desired cooking oil and over low-medium heat.
2. Sprinkle cumin, garlic powder, and chili powder over both sides of the patty and lightly press in before placing on the warm sauté pan.
3. Cook on one side until it has deeply browned, then flip and cook until both sides are even. (You don’t want to cook these too fast, as you want the outside to caramelize and the inside to cook through.)
4. Remove from heat and top with a slice of cheese.
5. Cover pan until the cheese has melted.
Step 3
1. Toast the insides of the bun in an empty sauté pan with a little oil over low heat.
2. Spread the Chipotle Bitchin’ Sauce or Chipotle Mayo on the bottom half of the bun on a plate, then layer the warm patty with melted cheese, avocado, and guacamole.
3. Carefully place a couple layers of the seasoned fries, then the salsa fresca with some cilantro mixed in, and drizzle some of your favorite hot sauce on top if you wish.
4. Spread the top bun and with sour cream and place on top.
5. You may need a toothpick to hold everything together while you indulge!

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