Mole Sauce Burger

By Chef Marisa Ford
Mole Sauce Burger



2 T pumpkin seeds
1 t sesame seeds
1 medium onion, chopped
2 garlic cloves, minced
1 T + 1 t coconut oil
2 t chili powder
1/2 t ground cumin
1/4 t ground cinnamon
1/4 t anise seeds
1 c barbecue sauce
4 T bittersweet chocolate chips
1 t hot pepper sauce
2 pk Hilary's Root Veggie Burgers
arugula or lettuce greens
4 buns of your choice
1 avocado, sliced



Toast the pumpkin seeds and sesame seeds in a large dry skillet over medium heat for about 2 to 3 minutes or until they begin to lightly brown. Remove from skillet and set aside. In the same skillet cook onion and garlic in 1 T coconut oil for 3 minutes or until tender. Stir in chili powder, cumin, cinnamon, and anise seeds. Cook 1 minute more or until fragrant. Stir in barbecue sauce, chocolate chips, and hot pepper sauce. Bring to a boil and reduce heat. Simmer until chocolate is melted. Cool slightly. Transfer mixture to a blender along with the toasted seeds. Cover and blend until smooth. Thin with water if needed. Heat 1 teaspoon of coconut oil in a saute pan. Cook frozen Hilary's Root Veggie Burgers on medium heat for 3 minutes on each side. To assemble, place lettuce on the buns of your choice followed by the Hilary's Root Veggie Burgers. Next put the prepared mole sauce on each burger and the sliced avocado and top bun. Enjoy!