Very Veggie Burgers

Prep: 7 minutes; Cook: 6 minutes. Vary the veggie toppings with whatever you happen to have on hand. Zucchini, yellow squash, cucumbers, and onions are all good options.


4 servings (serving size: 1 burger)

Recipe from

Oxmoor House

Nutritional Information

Calories 311
Caloriesfromfat 16 %
Fat 5.7 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 18 g
Carbohydrate 53.1 g
Fiber 8.8 g
Cholesterol 4 mg
Iron 4.2 mg
Sodium 751 mg
Calcium 108 mg


4 (2.8-ounce) frozen meatless soy protein burgers
8 thinly sliced green bell pepper rings
1/2 cup alfalfa sprouts
4 lettuce leaves
4 (1/4-inch) slices tomato
4 (2.8-ounce) whole grain hamburger buns
1/4 cup light ranch dressing


Cook burgers in a nonstick skillet according to package directions.

Place 2 bell pepper rings, 2 tablespoons sprouts, 1 lettuce leaf, and 1 tomato slice on bottom half of each hamburger bun. Top with 1 burger; drizzle each with 1 tablespoon dressing. Cover with top halves of buns. Serve immediately.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note