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Plant-Based Burger

In today’s world of options, offering a plant-based burger can ensure vegetarian and vegan customers are welcome at your establishment.


4 8-oz. Beyond or Impossible brand burgers
1 tsp. kosher salt
1/4 tsp. black pepper
2 T canola oil
4 Brioche buns, toasted
4 T mayonnaise
4 leaves of Markon First Crop Premium Romaine
8 slices of Markon First Crop Tomatoes


Season burgers with salt and pepper. Heat oil in a large skillet. Add burgers and cook until browned on one side and cooked halfway through (3 to 4 minutes); flip and continue cooking to desired doneness.
Spread a tablespoon of mayonnaise on each of the toasted buns. Top with burger, followed by tomato slices and romaine. Serve warm.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.