The Spicy Pimento Burger

Prep and Cook Time: 1 hour   |   Serves: 1

Prep and Cook Time: 1 hour


1 Lightlife® Plant-Based Burger patty, salt and freshly ground pepper to taste

1 sesame brioche bun or bun of choice, lightly toasted


Spicy Pickled Jalapeños

4 jalapeños peppers

2 tsp. mustard seed

1 tsp. ground turmeric

2 Tbsp. sugar

1 cup apple cider or white vinegar


Plant-Based Pimento Cheese

1 1/2 cups plant-based mayo

4-oz. roasted red peppers, diced

1 tsp. plant-based Worcestershire sauce

1 tsp. onion Powder

1/4 tsp. Cayenne

1/4 tsp. black pepper

14-oz Tomato Cayenne Chao Cheese, shredded


Date BBQ Sauce

1 cup pitted dates

1 cup ketchup


For the Spicy Pickled jalapeños, slice the peppers into scant ¼” rings and pack into a heatproof glass storage jar. Place the mustard seed, ground turmeric, sugar, and vinegar in a stainless-steel pot. Bring to a boil, swirling once or twice to dissolve the sugar. Boil for 2 minutes and then pour into the jar over the jalapeño slices. Push the jalapeños under the brine with a spoon. They will shrink a bit as they sit. Let cool to room temperature. (Recipe makes about 2 cups and can be stored covered in the fridge for about a month.)


For the Plant-Based Pimento Cheese spread, mix all ingredients in a bowl. Cover and store in the refrigerator until it’s time to spread on the burger.


For the Date BBQ sauce, heat 1 cup water with the pitted dates in a small pan over medium heat and simmer gently for 6 to 8 minutes until dates are softened. Drain the water and put the dates and ketchup in a food processor or blender and puree on low speed until smooth.
(Sauce makes about 2 cups and will keep covered in the fridge for about a month.)

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Made with Lightlife®
Plant-Based Burger