Vegan Margarita Burger

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
48 ounces

Margaritas don’t always come in a glass. This vegan burger brings the flavor of a margarita in a burger form and is topped with guacamole for a great presentation.

Ingredients

3 ¾ oz. Rice Chex cereal
6 ¾ oz. brown rice
Dash salt
Dash pepper
Dash crushed red pepper
1 lb. + 1 ½ oz. vegan black beans, drained
½ cup coarsely chopped basil
1 tbsp. + 1 ¾ tsp. garlic
2 ¾ oz. finely chopped red onions
½ oz. finely chopped serrano peppers
10 ¼ oz. diced tomatoes
¾ tsp. kosher salt
⅓ cup + 2 tsp. coarsely chopped fresh cilantro
1 tsp. lime juice
12 ½ oz. frozen guacamole, thawed one day

Steps

  1. Purée Rice Chex in blender until flour consistency.
  2. To rice: Add salt, pepper and red pepper flakes. Steam or cook in oven covered (ratio is 1 part rice to 2 ½ parts liquid). Set aside and let cool.
  3. Combine remaining ingredients to rice. Add Rice Chex flour until mixture is stiff and can easily form patties. Add more Rice Chex or less depending on the wetness of black beans and rice mixture.
  4. Make 4-ounce patties, dredge in Rice Chex crumbs and sear on flattop, about 3 minutes per side. Serve with 1-ounce guacamole and cilantro sprig. 

Recipe by University of Connecticut

More From FoodService Director

Ideas and Innovation
desserts event

Our catering and bakery teams have hosted an Ultimate Dessert Event for the past two years. Both years, we had students come right at the beginning and stay until the very end just catching up with friends because they loved the vibe of the music, delicious desserts, lights and ambiance. We love showcasing what our BC Bakery is capable of, and while students see some of our products in the units, they were blown away to find out that our own bakery was making all these higher-end items right on campus.

We had about 70 extra walk-ins over the presold tickets. Students walked by and...

Managing Your Business
Senior Living Staff Cafeteria

FoodService Director recently spoke with operators across the country to see how they’re handling today’s labor challenges. One was Moe Memmolo, general manager for dining services at Taylor Senior Living Community in Laconia, N.H. Read on for his thoughts.

FSD : What’s your short- and long-term outlook for staffing, and what’s the most significant challenge to staffing?

MM: Laconia is part of what’s called the Lakes Region. It’s a seasonal enclave with many vacationers, a summerlong concert venue and an event called “Bike Week.” This all means competing with even more employers,...

Menu Development
Spicy Ramen Noodles Pork Shoyu Miso

Instant ramen has long been a go-to meal or snack for college students.

But the ramen being ladled up now in dining halls and other noncommercial venues is culinary light-years beyond those cellophane-wrapped packets. The broth alone can take a couple of days to make, the ingredients may be sourced from Japan—or at the very least, from an Asian distributor—and even the noodles may be made from scratch.

Authenticity is key. Or is it?

Ramen fuels a new concept

The Omori Ramen Bar debuted at Boston University in January, with input from the BU community to nail the...

Industry News & Opinion

As the topic of food insecurity continues to roil college campuses, the University of California Santa Barbara is seeking to meet its students’ needs with the addition of a second food pantry, which debuted last fall.

Miramar Food Pantry, which is open three days a week, is available to any UCSB student who qualifies, according to The Current, the news section of UCSB’s website. The pantry took over the space of a former retail market and is being run and funded by the university’s Housing, Dining and Auxiliary Enterprises.

“We’re supplementing what we get from the Foodbank...

FSD Resources