Grain, Chili & Corn Chip Burger

Step 1 Thaw

Thaw the ancient grains and kale blend, and the exotic grains and vegetable blend according to package instructions and hold separately.

Step 2

For the plant-based patties; add oil to 12-inch sauté pan and cook onions over medium heat until starting to brown, about 10 minutes. Add soy sauce, reduce heat to low and cook an additional 5 minutes. Place 20 oz. ancient grains and kale blend in a food processor bowl along with chickpeas. Process about 1 minute or until incorporated, add onions and pulse an additional 30 seconds. Transfer to a large bowl. Add remaining grains and kale blend and stir to combine. Divide mixture evenly into 12 patties using a #8 portion scoop. Wrap individually and refrigerate or freeze until service.

Step 3

For the chili; combine beans and tomatoes in a saucepan and bring to a boil over medium heat, about 5 minutes. Add chipotle powder, cumin and masa flour. Stir until evenly combined. Add exotic grains and vegetable blend to the pot and cook for another 5 minutes. Adjust consistency with water if needed. Season with salt and pepper. Transfer to a holding container until service.

Step 4

For each serving; prepare grain patty in a preheated sauté pan or on the flat top over medium heat for about 4 minutes on each side or until cooked through. Top with cheese and let it melt. Toast hamburger buns and top with prepared patty. Finish with 4 oz. of chili and 1/2 oz. corn chips.