Mexican Burger

Ingredients: (for 2 burgers)

lemon mayonnaise alternative: 
20 g almond butter
4 EL olive oil
2 EL apple cider vinegar
2 EL maple syrup
3 EL lime juice
6 EL vegan alternative to cream
1 pinch of salt

1 ripe avocado
1 Tbsp lemon juice
1 Tbsp fresh cilantro, chopped
salt, pepper

40 g corn
¼ red pepper
¼ red onion
1 Tbsp olive oil

2 burger buns
1 packet Wheaty vegan Tex-Mex-Burger patties
1 packet Wheaty vegan alternative to bacon
2 slices vegan alternative to cheese



Add all ingredients for the vegan alternative to mayonnaise to a blender and process for 1 minute on the highest setting.  Put the vegan mayonnaise alternative in the refrigerator for 1 hour.

For the guacamole cut the avocado open, pit it and remove the pulp from the peel. Mash the pulp by using a fork. Add lemon juice, finely chopped cilantro, and season to taste with salt and pepper. Refrigerate as well. 

To prepare the vegetables, dice the bell pepper and finely chop the onion. Heat olive oil in a pan and sauté for a few minutes along with the corn kernels.

Heat up some olive oil in a pan and fry the sliced vegan alternative to bacon over high heat for 2 minutes on each side until crispy.

Cut the burger buns in half and quickly toast them in a toaster, oven, skillet, or on a grill. Briefly brown the burger patties on both sides in oil or brush with oil and heat on the grill.

Arrange the burger as follows: Spread guacamole on the bottom bun, place the vegan alternative to bacon on top; then add one patty, a slice of the vegan alternative to cheese, the sautéed vegetables on top, and the vegan mayonnaise alternative on top. Place the top bun on top. Serve with sweet potato fries, tortilla chips, and salad, for example.


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