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Succotash Burger

By Chef Marisa Ford


2 T + 1 teaspoon coconut oil
1⁄2 c red pepper, diced
1 garlic clove, minced
2 c fresh or frozen corn
2 c fresh or frozen lima beans
1 t coconut oil
2 pk Hilary's Root Veggie Burgers
1 avocado, diced
1/2 c Hilary's Ranch Chia Dressing
3 green onions, thinly sliced


First, prepare the succotash by melting 1 Tablespoon of coconut oil over medium heat in a large saute pan. Cook the red pepper and garlic until tender about 3 minutes. Stir in corn, lima beans and 1/4 cup of water. Cover and bring to a simmer. Cook for 5 minutes. Stir in another 1 Tablespoon of coconut oil and season with salt and pepper to taste. Heat 1 teaspoon of coconut oil in a saute pan. Cook frozen Hilary's Root Veggie Burgers for 3 minutes on each side. To assemble this tasty brunch menu item, place the cooked root veggie burger on a plate. Then top with succotash, avocado, Hilary's Ranch Chia Dressing, and green onions. Enjoy!

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