Guy orders ups the perfect brisket burger topped with sharp cheddar, boozy bacon jam, sweet caramelized onions and house-made bread-and-butter pickles at Saint Lawrence Gridiron in Boise, Idaho.
These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make and freeze beautifully so that you can have them on hand for whenever you need a quick meal.
Guy Fieri heads to a farm-to-table restaurant in Santa Fe, New Mexico, where he learns how to make a classic sandwich in a not-so-classic style using a whole burger of bacon.