SoCal Veggie Burgers
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.
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
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
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.
Make slaw: In a medium bowl, toss carrots with lemon juice, salt, and pepper; let stand 15 minutes, stirring occasionally.
Make burgers: Brush veggie patties with oil and grill, turning once, until grill marks appear, about 6 minutes.
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.
*Available at well-stocked grocery stores.
Note: Nutritional analysis is per burger.
- 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.