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.
Plant-Based_Burger

Ingredients:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.