•   Avocado Spread
  • 1-3/4 lb. cream cheese, softened
  • 1 lb. plus 2 oz. avocados, chopped
  • 3-1/2 oz. lime juice
  • 3-1/2 tsp. hot sauce
  • 4 oz. poblano chiles, roasted, small dice
  • 1/2 oz. cilantro, chopped
  •   Veggie Burger
  • 2-3/4 oz. cooked quinoa
  • 1-1/2 lb. canned black beans, drained, mashed
  • 1-3/4 lb. sweet potatoes, cooked, mashed
  • 12-1/2 oz. yellow peppers, roasted, small dice
  • 14 fl oz eggs
  • 12 fl oz oil
  • 7 oz. carrots, brunoise, sauteed
  • 8-3/4 oz. bistro sauce
  • 7 oz. red onions, brunoise, sauteed
  • 1-1/2 oz. cilantro, chopped
  • 3-1/2 tsp. ground cumin
  •  salt and black pepper
  • 5-1/2 oz. RITZ Crushed Crackers
  • 49 each ciabatta sandwich rolls (3-inch squares), split, toasted
  • 12 oz. English cucumbers, thinly sliced
  • 10-1/2 oz. bean sprouts


  1. Avocado  Spread: Place all ingredients except chiles and cilantro in bowl of electric mixer. Beat on low speed 1 min.; scrape down side of bowl. Beat an additional 30 sec. Fold in chiles and cilantro. Refrigerate until ready to use.
  2. Veggie  Burgers: Combine all ingredients except cracker crumbs, rolls, cucumbers and sprouts; stir in crumbs. (Add more crumbs if mixture is too wet to shape into patties.) Use #16 scoop to measure vegetable mixture for each patty. Flatten patties slightly; place in parchment-lined sheet pan. Refrigerate until ready to cook.
  3. For  each serving: Cook 1 patty in 1-1/2 tsp. hot oil in skillet 1 min. on each side or until golden brown on both sides. Transfer to 350ºF-convection oven; bake 5 to 8 min. or until heated through. Spread 1 Tbsp. Avocado Spread onto each cut side of roll. Fill with 1 Veggie Burger, 1/4 oz. cucumbers and about 1 Tbsp. sprouts.
  4. Make Ahead

    For best results, do not refrigerate Avocado Spread more than 6 hours before using.

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