4 Fry’s Chick’n Patties, thawed *thawing reduces cooking time by 50%
1 tbsp oil
2 hamburger buns
2 tbsp BBQ sauce
2 slices vegan cheese
4-6 pickle slices
2 thin slices red onion
½ avocado, pitted and sliced
½ cup baby lettuces or chopped herbs
2 tbsp vegan mayo
Pan Roasted Tomatoes
1 tsp olive oil
1 cup cherry tomatoes
½ tsp Italian seasoning
2 tbsp pickle juice
Pinch of pepper
For the Pan Roasted Tomatoes
Preheat a large skillet over medium-high heat for 2-3 minutes, then add the oil and cherry tomatoes.
Stirring regularly, move the tomatoes around so they become glossy, then begin to blister and char on all sides.
Once they begin to burst open, stir in the herbs and a pinch of pepper then the pickle juice to deglaze the pan.
Transfer to a small plate immediately to cool. Carefully rinse the pan clean, then replace on the stove burner at medium-high heat.
For the Chick’n Patties:
When the skillet is hot and dry, add the oil and then the patties, searing for 3-4 minutes on each side, until lightly browned. Now you’re ready to build your Chick’n burger.
<p style="font-family:trade-gothic-next-condensed;color: #154732">Build your burger by smearing BBQ sauce on the bottom bun. Next add a chick’n patty, followed by a slice of vegan cheese, some pickles and red onion. Stack the second patty, followed by a few slices of avocado and then a spoonful of the pan roasted tomatoes on top, followed by a handful of baby lettuce or herbs. Finish the burger with a dollop of mayonnaise on the top bun and get you’re ready to go! </p>
<p style="font-family:trade-gothic-next-condensed;color: #154732">Try with some skinny fries from your air fryer or enjoy it with a side salad.</p>