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


  • 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


  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.
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