BRUNCH BORDER DELIGHT

BRUNCH BORDER DELIGHT
BRUNCH BORDER DELIGHT

Yield Portion Size

5 portions (1 burger)
PICO DE GALLO
3
Roma tomatoes, small dice
1/2
Red onion, micro dice
2 medium
Limes, juiced
1/4 cup
Fresh cilantro, chopped
1 tsp
Kosher salt
BURGERS
5 burger
Gardein® Ultimate Plant-Based Burgers
10 ea
Krusteaz® Buttermilk, Square Flat Bottom Waffles
8 oz
Queso fresco, cut into 5 even rounds, about 1.5 oz each
Kosher salt, as needed
Cracked black pepper, as needed
5 oz
Spinach, fresh, whole leaves
1 large
Avocado, pitted, peeled, thinly sliced
5
Large eggs, over easy
View Nutrition Information

Directions

  1. Step 1

    Preheat oven to 375°F. Preheat grill on medium-high.

  2. Step 2

    In a medium mixing bowl, combine the tomatoes, red onion, lime juice, jalapeno, cilantro and salt. Mix completely. Keep refrigerated until time to top burgers.

  3. Step 3

    Grill Gardein® Ultimate Burgers on a hot grill. About 5 minutes on each side.

  4. Step 4

    Lay out waffles on a sheet pan lined with parchment paper. Bake waffles until warm and crispy about 6 minutes.

  5. Step 5

    Take each slice of cheese and spray each side with PAM and season with salt and pepper.
    Grill cheese on a hot grill. About 1 minute on each side. Place cheese over the cooked burgers.

  6. Step 6

    Place spinach on each bottom "bun" (waffle). followed by the burger and cheese. Place each over easy egg atop of the cheese. Fan out the slices of avocado (3 on each) over the egg. Spoon the Pico de Gallo over the avocado and top with a toasted waffle.

Find a distributor

Explore our trusted network to find the right match for you.

Discover how we can boost your business

Foodservice Capabilities Video

Learn more about Conagra Foodservice, your partner in culinary innovation.

watch now

Our Full Product Lineup

Discover everything Conagra Foodservice has to offer, including our newest products!

View Our 2023 Catalog

Culinary Trends Newsletter

Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.

Read more