Who says you can’t put a veggie burger in a taco? Not me. These are so easy to make they hardly require a recipe—just fill up your tortillas with veggie burger bites and whatever condiments and veggies you have on hand. Brooklyn Delhi’s roasted garlic achaar is unorthodox but terrific.
Prep and cook time: 10 to 25 minutes
1 package Made by Lukas veggie burgers (Kale or Carrot-Parsnip flavors are best)
4 large or 8 small corn or whole-wheat tortillas
1 avocado, cut into thin slices
4 handfuls cilantro leaves and tender stems
4 tablespoons crumbled feta (optional)
Condiments of choice (salsa, hot sauce, Brooklyn Delhi Achaar)
Other toppings of choice (halved cherry tomatoes, pickled or raw red onion, shredded lettuce, thinly sliced fresh hot peppers)
1. Shape the Made by Lukas veggie burger mix into 16 small burgers, about 1 tablespoon each. Heat a nonstick skillet over medium high heat. Add a splash of olive oil, and when hot, add the veggie burgers. Cook them until golden brown on the bottom—3 to 5 minutes—then flip and repeat on the other side. They should be slightly firm to the touch.
2. Warm the tortillas: You can do this one of two ways. 1) Wrap the stack of tortillas up tightly in foil and place in a 300-degree oven for about 15 minutes; or 2) one by one, lay them directly on top of your gas stovetop and carefully flip them every 10 seconds or so, until lightly charred on both sides.
3. Assemble your tacos with 4 veggie burger bites per big tortilla, or 2 per small one. Top with the avocado, cilantro, cheese, and other toppings and condiments of choice.