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MorningStar Farms® Incogmeato™ – The California Stack

Succulent, plant-based INCOGMEATO™ Burger Patty topped with fresh avocado, ripe tomato, shaved cabbage slaw and fiery sriracha mayonnaise. Served on a toasted, golden brown brioche bun.

Serves 1
Ready in 15 mins
Prep time 9 mins
Cooking time 6 mins
710 calories per serving


> 1 INCOGMEATO™ Burger Patty
> 1/4 cup sriracha
> 1/2 cup olive oil mayonnaise
> 1 cup green and red cabbage, shaved
> 1/2 tsp kosher salt
> pinch black pepper
> 1 tsp red wine vinegar
> 1 tbsp olive oil
> 1 brioche bun
> 2 tomato slices
> 3 avocado slices


Grill INCOGMEATO™ Burger Patty on one side until seared, then flip and cook the other side until cooked through, about 4 minutes. Hold warm.
In a small bowl, mix together the sriracha and mayonnaise. Set aside.
In another bowl, combine the shaved cabbage, salt, pepper, rice wine vinegar and olive oil. Mix well and set aside.
Slice brioche bun and toast until golden brown on the inside.
To assemble, smear 1 tablespoon of sriracha mayonnaise on the bottom bun, add tomato slices, avocado slices and the burger patty on top with the cabbage slaw. Smear another tablespoon of the sriracha mayonnaise to the top bun and top burger. Serve immediately.


Recipe provided by MorningStar Farms® Incogmeato™ and Kellogg's®.

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