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== INGREDIENTS ==

1 MorningStar Farms Grillers Prime Vegetarian Hamburger
3 strips MorningStar Farms Vegetarian Bacon
1 ripe Avocado, sliced lengthwise into 1/4″ slices (3)
1 slice Sharp Cheddar Cheese
1 whole wheat hamburger bun
1/4 cup water

2 tbsp chopped Chives
1 tsp ground black pepper
1 tsp onion powder
1 tbsp ground Chipotle Pepper
1/2 cup Ranch dressing
1/2 cup Stubbs Original Barbecue Sauce

1 dill pickle, quartered or 1 dill pickle spear

== INSTRUCTIONS ==

Take a microwavable plate and place the three bacon slices on it, they shouldn’t be touching. Microwave on high for 2-3 minutes or until the bacon begins to darken in color. Remove the bacon from the plate and set aside to allow the bacon to crisp. Take the same plate and place the burger patty in the center, top with onion powder and pour the 1/4 cup of water over it. Cover the patty on the plate with a microwavable bowl and place in microwave. Cook on high for 2 minutes 30 seconds. The bowl will start to “dance” in the microwave as steam builds up inside, this is normal.

Meanwhile in a small bowl, combine chives, black pepper, chipotle pepper, ranch dressing and barbecue sauce. Mix thoroughly and set aside.

Carefully remove the plate/bowl combination from the microwave, it will be hot. Nudge the bowl off the plate and remove. Take the hamburger bun and place the hamburger patty onto the bun. Top with cheese, bacon slices (you may have to snap a bit off the ends to make them fit) and three avocado slices. Top with 2 tsp of the BBQ-Ranch sauce. Serve with pickle spear(s).

Optional side: Cherry Tomatoes

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1 Comment

  1. Hello there just wondering. There are some homemade Puerto Rican hot sauces(PIQUE) that have a watery consistency (kind of like Tabasco). What I am looking for is a home made hot sauce with a thicker consistency. I had one in Puerto Rico called Antonios Pique Champan and another from the El Jibarito restaurant in Old San Juan. Awesome!!!!! I’ve tried to purchase but am having trouble reaching the owner. I wouldn’t mind making my own batch if I could get a good recipe. I use the stuff on everything and go through it like water. Please help! If you live in Puerto Rico possibly an older person from the country can be asked….generally speaking….they make the best everything!. Has anyone heard of Antonio’s Pique Champan and perhaps know how to recreate it or something like it. The consistency isn’t watery like most pique but more like the consistency of a sofrito, a little on the thick side. I don’t have the bottle in front of me but the ingredients if I’m not forgetting anything are: Aji (what is aji -habaneros?), Aji Dulce (aji dulce are ajicitos no?), Cacao(I found this a strange ingredient for pique), Champan(I also found this a strange ingredient for pique), Garlic, Cilantro, Pineapple Juice..

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