Blue Mango Veggie Burgers are Maine-made and amazing. In their own words…

“The Blue Mango way of making veggie burgers is simple to explain. We use products that everyone can recognize and nothing artificial. Veggie burgers should not only be good for you, they also should taste good…really, really good. We make them by hand and in small batches to ensure quality.”

This is a statement they can be proud to stand behind. Blue Mango Veggie Burgers are easy to use, they hold their form while cooking and they form a fantastic crust when seared. Plus, their dedication to quality shows in solid product consistency. Above all though, they taste great.

With a little imagination and creativity there can be more to this veggie burger than just a traditional patty…

Try Blue Mango in many forms:

• As a burger
• Browned in pieces to use in nacos & tacos
• form into a square, cut into fries and fry for frites
• Roll into small meatless-balls and serve with spaghetti squash and marinara
• Cut into cubes, sear in a pan to create a crust and serve on salads as a crouton

Visit the Blue Mango website:

INGREDIENTS

2 oz Chipotle Mayo item #10421
2 oz prepared, black bean spread
4 cucumber slices
4 tomato slices
2 tablespoons pickled radish
2 tablespoons cilantro leaves
4 avocado slices
1 oz shredded iceberg lettuce
3 slices thick cut bread
1 grilled chicken breast

Black Bean Spread
2 cups drained, canned black beans
1/4 teaspoons ground cumin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper

DIRECTIONS

• Using a large food processor puree all ingredients well until smooth.
• Toast the bread.
• On the bottom slice spread the black bean spread topped with tomatoes and lettuce.
• Top with the second piece of bread and layer the Chipotle Mayo dressing followed by the chicken breast, cucumber, radish and cilantro.
• Top with the last piece of bread, toothpick, cut and serve!

See More Recipes

INGREDIENTS
Serves: 100

25 cups fresh or canned chopped tomato
25 cups low-sodium cheese sauce
192 oz Morning Star Farms sausage-style crumbles
100 oz tortilla chips
25 cups chili beans (2- #10 cans)

DIRECTIONS

1. Line nacho boast with 1 oz of tortilla chips.
2. Combine sausage-style crumbles and chili beans in a pot and bring to 165˚F.
3. Ladle crumble/bean mixture over tortilla chips.
4. Top with tomatoes and cheese sauce.

INGREDIENTS
Serves: 100

6 pounds 4 ounces roasted corn and black bean blend
10 pounds grilled chicken strips
106 oz Land O Lake reduce sodium cheddar cheese sauce
20 pounds twisted french fries

DIRECTIONS

Sauce:
1. Pull two 4-inch pans, 2.5 pound bags of corn and black beans and two 5-pound bags chicken from freezer, and cheese from pantry.
2. For each pan, place one fill bag plus 10-ounces corn and black beans, add one 5-pound bag chicken strips and add one and a half bags of cheese, repeat for second pan.
3. Stir sauce to combine and cover tightly with foil.
4. Cook: Heat at 350˚F combi-oven or steamer for 75 minutes or until internal temperature reaches 165˚F.

Fries/Potatoes:
1. Pull five sheet pans. Pull five 4 pound bags fries.
2. Arrange each bag of fries in a single layer on a sheet pan.
3. Cook: Bake according to manufacturers, batch cook through service to keep fries hot and crisp.

Serving Size: 1/2 cup sauce, 1/2 cup potatoes