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MorningStar Farms® Vegan Burger with Green Tomato and Pickled Summer Squash

VEgan Burger with squash

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By Chef Kevin Fink at Emmer & Rye, Henbit and TLV, Austin TX



  • 2 ea. Garlic cloves
  • 1/4 ea. Shallots
  • 1.5 oz Apple cider vinegar
  • 8 oz. Grapeseed oil
  • 1 ea. Egg yolk
  • 1 ea. Egg
  • 1 oz. Water

Pickled Summer Squash

  • 2 cups White vinegar
  • 1 cup Sugar
  • 3 cups Water
  • 10 ea. Summer squash, sliced
  • (Recipe_Ingredient_SEC_8421614)
  • as needed Olive oil
  • 5 ea. MorningStar Farms® Meat Lovers Vegan Burger
  • 5 ea. English Muffin
  • 10 oz. Aioli
  • 5 ea. Green tomato, sliced
  • 5 ea. Roasted poblano slices
  • 10 ea. Basil leaves, picked
  • 2 ea. Avocado
  • as needed Pickled summer squash
  • to taste Kosher salt


1. For the aioli: Layer all ingredients in a tall container. Fully submerge an immersion blender and turn on to combine, slowly bring the blender up until mixture forms.
2. For the summer squash: Combine vinegar, sugar and water and stir until combined. Place summer squash in the pickling liquid and put in the refrigerator, ideally overnight.
3. Brush grill with olive oil, place MorningStar Farms® Meat Lovers Vegan Burger on top and grill. Toast English muffin on grill top until lightly browned.
4. To Serve: Build burger by spreading aioli on both English muffin halves then top bottom layer with green tomato, poblano, MorningStar Farms® Meat Lovers Vegan Burger patty, basil, avocado and pickled summer squash then top with other half of the English muffin.