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A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin in front of an OZO package.

Plant-Based California Burger

Course: Lunch / Dinner
Cuisine: American
Keyword: California burger recipe, how to make protein-based burger, meatless burger recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 457kcal
This Plant-Based California Burger may be a lot healthier for you than your standard burger, but trust us when we say you are not compromising on taste or texture. Just wait until you try it. You'll whole-heartedly approve, without a doubt!
Print Recipe


  • Gas, charcoal, or electric grill. Or, griddle or medium-sized skillet.


  • ¼ cup mayonnaise
  • ¼ cup chimichurri sauce homemade or purchased
  • 1 tsp lemon juice
  • 4 OZO Plant-Based Burgers Thawed 24 hours in advance in the refrigerator
  • Kosher salt and black pepper
  • 4 slices Swiss cheese
  • 4 hamburger buns brioche
  • 2 avocados peeled and pit removed
  • 2 large tomatoes sliced
  • 1 stack green leaf lettuce torn into bun-sized pieces


Make the Chimichurri Aioli

  • In a small bowl, mix together the mayonnaise with the chimichurri sauce and lemon juice. Place in refrigerator until ready to use. If making in advance, place in a small jar with a lid.

Prepare the Burgers

  • Heat your grill to medium-high heat. Lightly season the burgers on both sides with salt and pepper.
  • Place the burgers and buns (cut side down) directly on the grill, or in a grill pan over direct heat. Cook for 3 to 4 minutes and then use a spatula to flip the burgers. Cook for another 4 minutes, or until internal temperature reaches 165°F. Add the cheese slices during the last couple minutes of cooking. Keep an eye on the buns, remove them from the grill as soon as they are slightly browned and toasty.
  • Meanwhile, cut the avocados in thin strips, lengthwise. Use your hand to slightly flatten the slices, gently pushing down and to the side. If desired, lightly sprinkle salt and pepper on the tomato slices.
  • Remove the burgers and buns from the grill, and build the burgers by smearing a thin layer of the chimichurri mayo on the bottom bun, then a layer of lettuce, tomato slice, and then burger with cheese. Top with sliced avocados and top bun. Serve at once.



The chimichurri aioli/mayo can be made up to 3 days in advance and kept in the fridge in a container with a tight-fitting lid.
After slicing the avocados, you'll want to use one half of each avocado for each burger.  
The burgers can also be prepared on a griddle or a skillet.  Thaw frozen patties in the refrigerator a day in advance.  When ready to cook the patties, spray the griddle or skillet with nonstick cooking spray and place the pattie (from the refrigerated state) into the pan.  Cook for approx. 3.5 to 4 minutes per side, or until internal temperature reaches 165°F. 
We think brioche hamburger buns are a wonderful match to the other components of the burger, but any type of bun would work just fine. 


Calories: 457kcal | Carbohydrates: 35g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 348mg | Potassium: 771mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 24mg | Calcium: 230mg | Iron: 2mg