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SoCal Veggie Burgers

Annabelle Breakey
Total time 30 mins
Yield Serves 4
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.

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

Nutrition 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

How to Make It

  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.

  5. *Available at well-stocked grocery stores.

  6. Note: Nutritional analysis is per burger.