Bacon Chipotle Pepperjack Burger

What started out as a breakfast sandwich intention turned into this ode-to-the-southwestern-burger that was far too delicious to go unnoticed.

This sandwich packs a ton of flavor, and a little bit of heat. I savored every bite and have been dreaming of when I get to enjoy another one. I hope you like it, too!

My ingredients:

1 slice brown rice bread
1 slice of Earth Balance "butter"
1 slice of almond pepperjack "cheese"
1 slice tomato
2 pieces of tempeh fakin' bacon
olive oil
2 chipotle peppers, sliced in half
Veganaise
1 Sunshine Patty in the Garden Herb flavor (gluten, soy, gmo free patty = LOVE)

I use a saute pan large enough to fit the patty, the slice of bread, and the tempeh slices. Turn the heat to medium-low and place the patty in the un-greased pan. Butter each side of your bread slice and place in the pan. Using my olive oil mister, I sprayed the remaining third of the pan for my tempeh slices. Cook everything for about 4 minutes on each side. After I have flipped the patty, I top with the cheese and cover with a saucepan lid so that the cheese melts quickly.

I spread a little veganaise on the slice of bread, topped it with the patty/cheese, placed the tomato slice on top of the patty, followed by the tempeh bacon, then topped with the chipotle pepper slices.

There could be all sorts of variations for this. You could add grilled onions, or hot sauce for example. Be creative!

*Note: I only used 1 slice of bread to keep my carb count in line with what I consider a balanced meal for me. Please feel free to use the burger bun of your choice.