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.

Yield: 4 servings (serving size: 1 burger)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 16%
  • Fat: 5.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 18g
  • Carbohydrate: 53.1g
  • Fiber: 8.8g
  • Cholesterol: 4mg
  • Iron: 4.2mg
  • Sodium: 751mg
  • Calcium: 108mg

Ingredients

  • 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

Preparation

  1. Cook burgers in a nonstick skillet according to package directions.
  2. 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.
My Notes

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

Add Note

Very Veggie Burgers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy