30g Alt Dairy Co. Cheddar Non-Dairy Cheese, grated
2 tablespoons Mexican Salsa
Handful baby spinach leaves
Mexican Salad Mix:
60g canned corn kernels
Fresh coriander leaves, chopped
½ lime, juice
Prepare Mexican Salad Mix. Dice the avocadoes and tomatoes into small cubes. Chop coriander leaves, and drain corn kernels. Place all ingredients into a bowl and stir thoroughly, squeezing lime juice over to taste. Put aside.
Rub Mexican spice mix onto exterior of the burger patty.
Preheat fry pan or BBQ plate to medium heat.Add 1 Tbsp of vegetable oil. Cook burgers for 3-5 minutes on each side, until golden brown. Take care not to overcook the burgers to preserve juiciness. Remove from heat.
Split the buns. Lightly toast insides (optional).
On burger bun base, add baby spinach leaves, Mexican salad mix, The Alternative Meat Co burger patty, shredded cheeses, salsa mix, and close off with the bun lid.