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SoCal Veggie Burgers

Serves 4

Total Time
30 mins

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.

su-SoCal Veggie Burgers

Annabelle Breakey
 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
 1 1/2 cups shredded carrots
 1 tablespoon lemon juice
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 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
Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

*Available at well-stocked grocery stores.

Step 6

Note: Nutritional analysis is per burger.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 290Calories from Fat 38
% Daily Value *
Total Fat 12g19%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 778mg33%
Total Carbohydrate 37g13%

Dietary Fiber 7.8g32%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.