This recipe is a cross between a burger bowl and loaded nacho fries.
1 pinch of Black Peppercorns
Morton Sea Salt Grinder
1 pinch of Cayenne
Morton & Bassett Spices Cayenne Pepper
1 tbsp. of Dijon Mustard
French's® Chardonnay Dijon Mustard Squeeze Bottle
1 tsp. of Garlic Powder
McCormick® Garlic Powder
1 cup of Iceberg Lettuce
Dole Iceberg Lettuce
2 tbsp. of Ketchup
Heinz Tomato Ketchup
1 ½ tsp. of Onion Powder
McCormick® Onion Powder
¾ tsp. of Paprika
McCormick® Paprika
1 ea of Pickles
Pickling (Kirby) Cucumber
1 tsp. of Rice Vinegar
Vigo Rice, Cilantro Lime
2 ea of Russet Potatoes
Cal-Ore Produce Best Available Russet Potatoes 5Lb Bag
1 pinch of Salt
Morton Plain Salt, 26 Ounce
2 ea of Tomatoes
Tomato
1 cup of Vegan Cheddar Cheese
Moon Cheese Cheddar Believe It
½ cup of Vegan Mayo
Follow Your Heart Original Vegenaise
2 tbsp. of Vegetable Oil
Crisco Pure Vegetable Oil
12 oz of Veggie Burger
Goya Bean Burger, Black Bean
1 ea of Yellow Onions
Yellow Onion
No Peek Chicken and Rice
Parmesan Crusted Potatoes
Easy Freezer-Friendly White Bean Veggie Burgers
No-Reheat Thai Chicken, Zucchini and Carrot Bowls