Fabulous Alvarado Recipes

Quick burgers with lots of flavor!

Turkey & Vegetable Burgers

From HealthyGroceryGirl.com



2 cups broccoli florets

1/2 pound mushrooms

1 tablespoon coconut oil

1/2 pound ground white meat turkey

1 egg

1 teaspoon paprika

1 teaspoon sea salt

1 teaspoon fresh ground pepper

Alvarado Street Bakery Sprouted Burger Buns

Red onion, pickles & baby arugula



Finely chop the broccoli and mushrooms, add to a saute pan with coconut oil over medium heat for 10 minutes, stirring occasionally, remove from heat and let cool.

Lightly beat egg in a medium bowl, add paprika, salt, pepper, ground turkey & broccoli/mushroom mix.

Mix everything together with clean hands & form burger patties.

Place on hot grill alongside red onion slices for about 5 mins, flipping once.

The interior temperature of burger patty should reach at least 165 degrees fahrenheit.

Serve on a sprouted burger bun with grilled red onion, pickles & baby arugula.

Apple Brown Betty

Apple Brown Betty - Slow Cooker (courtesy of Julie Mager)


3-4 apples, peeled, cored, diced into bite sized pieces (soak in lemon water so that they don't turn brown while you prepare the recipe)
10 slices of Sprouted Wheat Bread, cut into bite sized cubes
3/4 cup packed brown sugar
1/2 cup butter, melted (1 stick)
1/4 cup of waterApple Brown Betty with Alvarado Bread


1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Optional Ingredients:

A handful of granola
Some crushed graham crackers
Dried cherries or raisins
A scoop of applesauce

Drain off the lemon water and place the apples in the slow cooker. In a big bowl, toss together the bread cubes, the spices, and the brown sugar. Dump this into the slow cooker on top of the apples (don't stir, leave the apples at the bottom).

Drizzle with the butter and the water. If you are adding in any extra ingredients, mix them in now. Cover the slow cooker, place on low for about 3 hours. After 3 hours, give it all a good stir, and let it go for another 30 minutes or so. The apples should be tender. Serve with a big scoop of ice cream!.


The Quick Pickle

The Quick Pickle

A great burger or hot dog topping, this is a pickled onion recipe that is quick and tasty!


1 cup red onion, sliced

1/2 cup red wine vinegar

TO DO: Bring vinegar to simmer on stovetop, pour over onions in mason jar, add lid & let set for 20 minutes (best overnight!). Top on hot dogs & enjoy!

(Courtesy of Megan Roosevelt, Healthy Grocery Girl)

The Mango Salsa

The Mango Salsa

A delicious burger or hot dog topping!


1/2 large mango, diced

3/4 cup cherry tomatoes, halved

1/4 cup white onion, diced

2 tablespoons fresh cilantro, diced 

Pinch of sea salt

TO DO: Add all ingredients into bowl & gently mix together. Top on hot dog, drizzle with sriracha and enjoy!

(Courtesy of Megan Roosevelt, Healthy Grocery Girl)

The Basil Avocado Medley

The Basil Avocado Medley

Use as a spread on your favorite Alvarado bread. Perfect to spice up your hot dogs or to use as a dip.


1 ripe avocado, seeded, peeled & diced

1/2 cucumber, diced

2 tablespoons of fresh basil, diced

1/2 fresh lemon, juiced

Pinch of sea salt

TO DO: Add all ingredients into bowl & gently mix together. Top on hot dog & enjoy!

(Courtesy of Megan Roosevelt, Healthy Grocery Girl)

Carrot Hot Dogs (Makes 4)

• 4 large carrots, cut off ends to match the length of hot dog bun
• 3 tablespoons Bragg’s Liquid Aminos (you could also use soy sauce)
• 1/4 cup water
• 2 tablespoons apple cider vinegar
• 1 clove of garlic, minced
• ¼ teaspoon onion powder
• ¼ teaspoon ginger powder
• ¼ teaspoon black pepper
• Pinch of sea salt

Organic Chilli Hot DogsCHILI INGREDIENTS:
• 1 tablespoon coconut oil
• 1 (15-ounce) can of lentils, drained
• 1 (15-ounce) can of kidney beans, drained
• 18-ounces of crushed tomatoes
• 1 (4-ounce) can of green chiles
• 1 small white onion
• 1/4 cup chili powder
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons cumin
• 2 teaspoons black pepper
• 2 tablespoons sea salt

• 1 cup cashews, soaked overnight in water
• 1 cup of water
• 1 tablespoon fresh lime juice
• 2 teaspoons sea salt


The day before, peel carrots and then boil for 8 minutes. While carrots are boiling, add all of your sauce ingredients into a bowl and whisk together. Pour sauce into a re-sealable plastic bag & add your carrots after they’ve boiled & cooled. Store in the refrigerator to marinate overnight.

The day before you’ll also want to prep your cashews for the cashew cream sauce. To do this, add cashews into a bowl and cover with water. Add on a lid and place in the refrigerator overnight.

To make your chili, add one tablespoon of coconut oil to a soup pot over medium heat and then add diced onion and cook for 4 - 6 minutes until the onion starts to brown. Add the remainder of the chili ingredients into the pot and stir together. Place on the lid and let simmer for 30 - 45 minutes stirring occasionally.

While your chili cooks, drain and rinse the soaked cashews, then add to a blender, add one cup of water, fresh squeezed lime juice and sea salt; blend on high until smooth and creamy.

To finish your carrot dogs, add a teaspoon of coconut oil to a stovetop pan over medium to low heat and add the carrots & remaining sauce, simmer the carrots, turning occasionally until they are hot.

Add the carrot dogs to your Sprouted California Style Hot Bogs Buns from Alvarado Street Bakery, top with chili and a drizzle of cashew cream sauce. You can also add other fun toppings such as fresh cilantro or a lime wedge!

Each Sprouted California style hot dog bun has
• 9 - 10 grams of protein
• 4 grams of fiber
• Organic Whole-Grain Baked Good
• Sprouted Grains
• Natural, Wholesome Ingredients
• No GMO Ingredients
• No chemical preservatives or additives of any kind
• Nothing artificial
• Plus they are delicious!


All Alvarado Street Bakery products feature sprouted grains. The benefits of sprouting are that sprouting can help increase the availability of some of the nutrients and sprouted grains can be easier to digest.

Veggie Burgers 3 Ways



1 can (15-ounce) black beans
¼ cup oats
½ cup of oat flour (1 cup of oats)
3 tablespoons of ground flax seeds
1/3 cup warm water
3 garlic cloves, minced
½ cup chopped onion
1 (4-ounce) can of green chiles
2 tablespoons black strap molasses
Coconut oil, sea salt & pepper

Red Onion
Optional: Ketchup, Mustard, BBQ Sauce and / or Avocado
Alvarado Street Bakery Burger Buns!

Add one tablespoon of coconut oil to a stove top pan over medium heat, add your chopped onion and minced garlic cloves. Sauté for 3-4 minutes until onions start to brown. While the onion & garlic cooks, in a large mixing bowl add 3 tablespoons of ground flax seeds with 1/3 cup of warm water and let sit for 3 minutes. Next add a ½ cup of oats into a high-speed blender or food processor and pulse until you have created oat flour, then add the remaining oats and pulse one or two more times. The goal is to have a variety of oat sizes, a mix of fine flour, some ground oats and some whole oats, this helps with the texture of the burger patties! Next add 80% of the black beans, drained and rinsed to the large mixing bowl with the flax seeds and mash with a potato masher until you have created a paste. If you do not have a potato masher you can use a fork or blender! Then add your ground oats, sautéed onions and garlic, remaining whole black beans and all other ingredients into the mixing bowl with the black bean paste and stir everything together until well mixed. Form the mixture into six burger patties, I use a 1/3 measuring cup to help portion and form the patties. Place patties on a cookie sheet with parchment paper. Roast in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes on each side. You can also grill these, but I would recommend roasting them in the oven for 10 minutes first to firm them up before placing them on the grill.



1 medium cauliflower
1/2 cup BBQ sauce

Red Onion
Optional: Ketchup, Mustard, BBQ Sauce and / or Avocado
Alvarado Street Bakery Burger Buns!

Rinse cauliflower and remove the stem. Next cut one inch thick ‘steaks’ from the center of the cauliflower head. With a small or medium head you should be able to get two or maybe three steaks. Next marinate the ‘steaks’ in BBQ sauce, ideally overnight, but at least for 30 minutes. These cauliflower burgers can be roasted in a 400 degree oven or cooked in a sauté pan, but my favorite way to make cook them is on the grill. Cooking time depends on your texture preference and grill temperature, you are looking for the edges to blacken slightly and the cauliflower to soften slightly, about 5-10 minutes per side.



1 portobello mushroom
1 teaspoon coconut oil

Red Onion
Optional: Ketchup, Mustard, BBQ Sauce and / or Avocado
Alvarado Street Bakery Burger Buns!

Before cooking your portobello mushrooms, remove the stem and scrap away the gills on the bottom, then give them a good rinse. You can roast the portobello mushroom in the oven, but my favorite is to cook them on the grill with a small amount of coconut oil. Grill bottoms up on a hot grill for about 10 minutes then enjoy!

3 Easy Lunch Sandwiches & The Benefits of Sprouting

Megan Roosevelt, RDN and host of the Healthy Grocery Girl, explains why sprouted breads are healthier and shows everyone how to prepare 3 easy delicious sandwiches featuring the organic Alvarado bread products.

We invite you to play the video on the left side. Enjoy!

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