Fasten yer chaps and saddle up yer hoss, we’re going to the wild, wild…Southwest!
This is what I imagine Pecos Bill would be eating if he decided to take a break from the ol’ beef. Or if Calamity Jane swept through the Southwest and rounded up all Pecos’s cattle while he was busy lassoing a tornado and he had no other option but to peruse his pantry. When you were raised by a pack of coyotes like Pecos Bill, something’s got to feed your insatiable hunger, and that something is a mountain of Southwest veggie al fresca.
While a rattle snake-slinging ‘merican legend devouring a mountain of veggie burgers sounds a bit whimsical, these burgs are no tall tale. No, man. They’re legit.
Little known fact: Pecos’s favorite meal was dynamite. And that’s what these burgs are. BOOM!
The veggie burger. Can you get on board? It’s fairly impossible to trump a big beefy burger with melted pepper jack cheese and bacon, but veggie burgers certainly have their place in my mouth. Especially when they’re double whammy-ed with Southwest-style ingredients and then topped with hunks of avocado and Southwest Black Bean and Corn Salsa.
Why go to the Southwest just once when you can go there twice?
Or three times?
Feast your peepers on this:
Little known fact: Pecos Bill made his veggie burgers in a cast iron skillet.
Other than all things Southwest, the veggie burger patties are made with white (cannelini) beans and brown rice, making them gluten-free. They’re super easy to put together and can be served as an entree or an appetizer. I like to go bun-less with these burgers, but you can certainly bun ‘er up.
Go to the Southwest. At least twice.