Smashburger in a tangy chile sauce with Casa Terra cheese, queso fresco, aioli, minced onion, & mushroom bacon
Short history: Barbacoa most likely comes from Barbados (an island country in the Caribbean – named by Portuguese explorers to describe bearded fig trees present on the islands), and the native Taino people using fig tree branches to cook. When this method of cooking was eventually brought to Mexico, the bearded fig tree leaves were changed for maguey plant or agave plant leaves cooking in a traditional fire pit. With this Barbacoa burger, you will receive protein, calcium, iron, potassium, manganese, folate, a load of different vitamins such as A, B1, 3, 5, 12, C, and D, and more!
Reheating Instructions: Warm the patty in a covered pan over medium heat. Toast the bun if you like.
“One of the most amazing burgers I’ve ever had.” – Kathleen Fe. from Phoenix
“Something in the topping of this was especially yummy, I’m thinking the aioli? I have yet to find anything less than a 10 star burger from The Vegan Taste, you really know how to make an amazing vegan burger.” – Kelly Co. from Mesa