Avocado Black Burgers


  • 1 package Cutting Vedge™ Plant-Forward Burgers
  • 2 Black Brioche Burger Buns  (toasted squid ink naturally colored buns)
  • 2 tbsp Mayo (regular or plant-based)
  • 1/2 cup Kale Slaw
  • 1 Avocado
  • 1/4 Red Onion, sliced into rings


  1. Cook the Cutting Vedge™ Plant-Forward Burgers in a lightly oiled nonstick skillet over medium high heat for 3-4 minutes per side, until heated through and lightly browned.
  2. Lightly toast the burger buns then assemble by adding mayo to the bottom bun, followed by some kale slaw, the cooked Cutting Vedge™ Plant-Forward Burger, a thick slice of avocado, more kale slaw, a couple of raw red onion rings and the top bun.
Recipe Creator: Joni Gomes

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