SoCal Veggie Burgers

Annabelle Breakey
Pile up your favorite veggie burger patties with lots of vegetables, homemade hummus and slaw, and tuck the works into lettuce "buns." Use extra hummus as a dip for vegetables or as a sandwich spread.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 290
Caloriesfromfat 38 %
Protein 12 g
Fat 12 g
Satfat 1.3 g
Carbohydrate 37 g
Fiber 7.8 g
Sodium 778 mg
Cholesterol 0.0 mg

Ingredients

EDAMAME HUMMUS
1 garlic clove
1 tablespoon tahini (sesame paste)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1 1/2 cups cooked frozen edamame
CARROT SLAW
1 1/2 cups shredded carrots
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
BURGERS AND VEGETABLES
4 veggie burger patties, such as Amy's Kitchen*
2 teaspoons vegetable oil
8 butter lettuce leaves
4 slices tomato, about 1/4 in. thick
1/2 cup thinly sliced English cucumber
1 cup alfalfa sprouts

Preparation

1. Heat a grill to medium (350° to 450°). Make hummus: Whirl garlic, tahini, oil, lemon juice, cumin, salt, and edamame in a food processor until mostly smooth.

2. Make slaw: In a medium bowl, toss carrots with lemon juice, salt, and pepper; let stand 15 minutes, stirring occasionally.

3. Make burgers: Brush veggie patties with oil and grill, turning once, until grill marks appear, about 6 minutes.

4. Arrange 1 lettuce leaf on each of 4 plates. Top each with a veggie burger patty and 2 tbsp. hummus. Divide slaw, tomato, cucumber, and sprouts between burgers and top each with another lettuce leaf.

*Available at well-stocked grocery stores.

Note: Nutritional analysis is per burger.

Note:

July 2011