Green Origin® Southwest Burger


  1. In a sauce pan over medium high heat add water, vinegar, chili flakes, and pickling salt bring to a boil for 2-3 minutes.
  2. In a mason jar pour in the warm liquid then add chili flakes, mustard seeds, peppercorns, onion, garlic and broccoli florets. Allow to sit for 2 hours at room temperature in an ice bath to cool. Secure lid on jar and store refrigerated for service.
  3. In a food processor add beans, salt, pepper, cumin, chili powder, and lime juice. Pulse to break up. Pulse in olive oil until you get a smooth consistency. Fold in the green chili and hold warm for service.
  4. Spray southwest veggie patties with pan, cook on griddle over medium high heat for 2-3 minutes per side.
  5. Spread pinto bean puree on both sides of toasted buns.
  6. Toss spring mix with ranch dressing, and oranges then place on bottom bun then top with veggie patty.
  7. Using a slotted spoon place a portion of the pickled vegetable relish on top of the burger, add top bun and serve.


  • 2 ea. Green Origin® Southwest Veggie Patty
  • 1 ea. Brilliance Pan Spray
  • 1/4 tsp sea salt
  • 1/4 tsp Roma® Black Pepper, Ground
  • 2 ea. Heritage Ovens® Bun(s), Brioche, toasted
  • 2 cups Contigo® pinto bean refried beans, prepared
  • 1/4 cup Contigo® diced green chilis, drained and rinsed
  • 1 ea. Peak Fresh Produce® Lime(s), juice only
  • 1/4 cup Roma® Oil, Olive
  • 1 tsp Roma® Cumin, Ground
  • 1 tsp Roma® Chili Powder, ground
  • 4 cups Peak Fresh Produce® Broccoli, Floret(s), chopped
  • 2 ea. Peak Fresh Produce® Onion(s), Red, sliced
  • 2 cups Asian Pride® Rice Wine Vinegar
  • 2 cups water
  • 2 ea. Peak Fresh Produce® Garlic, Clove(s), crushed
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds, black
  • 1/2 tsp Roma® Crushed Red Chili Flakes
  • 2 tbsp Pickling salt
  • 1 tsp Roma peppercorns, whole, black
  • 2 cups Peak Fresh Produce® Lettuce, Spring Mix
  • 1 tbsp Village Garden® Ranch Dressing
  • 1 ea Peak Fresh Produce® Orange(s), supreme cut