This DIY veggie burger topped with bacon marries the zesty flavours of the southwest with black beans and chipotle sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Black Beans
½ cup
Quick Oats
(Contains Oats)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
28 g
Crispy Shallots
(Contains Wheat)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
28 g
Spring Mix
2 unit(s)
Sweet Potato
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
90 mL
Dill Pickle, sliced
100 g
Bacon Strips
2 tbsp
Oil*
0.13 tsp
Pepper*
If you've opted to add bacon, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
Top burgers with bacon when you assemble them.