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Plant Based Asian Burger
Recipe by Corporate Chef Ashley Cunningham


Burger Patties
2 shallots
2 garlic cloves
2 green onions, chopped
1 tablespoon fresh ginger, minced
1 cup roasted carrots, minced
1 cup roasted Brussels sprouts
1 cup Melissa’s Cooked Quinoa
1 ½ cups Melissa’s Shelled Edamame
1 teaspoon Melissa’s Dried Shitake Mushrooms, ground
2 tablespoons Melissa’s Pine Nuts
2 teaspoons Melissa’s Lemon Pepper Spice Grinder
2 tablespoons soy sauce
2 teaspoons orange zest
1 tablespoon Melissa’s Costa Azul Hot Sauce

Mango Cilantro Slaw
1 Sapūrano Mango, small dice
½ Napa Cabbage, thinly shredded
4 to 5 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon Melissa’s Agave Syrup
1 tablespoon soy or ponzu sauce
1 bunch cilantro, roughly chopped

1 bunch Melissa’s Baby Bok Choy, roasted
½ cup Hoisin sauce
Mango Cilantro Slaw
6 buns

Make the slaw
Combine all of your mango cilantro slaw ingredients into a bowl. Place in the refrigerator to marinate until you’re ready to assemble the burgers.

To make the patties
Sauté shallots, green onion, ginger and garlic in a pan over medium heat. Add to food processor with remaining burger patty ingredients and blend until homogenous. Divide into 6 patties and pan sear on each side over medium-high heat. Finish baking burgers in a preheated 375°F oven for 10 to 12 minutes.

Toast buns and spread about one tablespoon of Hoisin Sauce on each bun. Arrange a small stack of roasted baby bok choy on bottom bun, then stack burger patty. Add a good amount of slaw to the top of the patty and top with bun.


Makes six burgers.