California-Style Veggie Burgers
These California-Style Veggie Burgers are a delicious plant-based twist on the classic burger. Hearty veggie patties are stacked with fresh toppings like juicy tomato, crisp sprouts, and creamy avocado, while a zippy combination of Dijon and vegan mayo adds a bold flavor punch. Perfect for summer cookouts or an easy, family-friendly dinner.
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 444 California Garden Veggie Burger - Actual Veggies, or plant-based patties of choice
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 2 Tbsp2 Tbsp2 Tbsp Plant-Based Butter, optional, for pan-toasting buns
- 444 Hamburger Buns
- 4 pieces4 pieces4 pieces Lettuce, Romaine
- 111 Tomato, sliced
- 111 Avocado, large, ripe, sliced
- 0.50.50.5 Red Onion, thinly sliced
- 1 cup1 cup1 cup Alfalfa Sprouts, or broccoli sprouts or microgreens
- 0.25 cup0.25 cup0.25 cup Plant-Based Mayonnaise
- 2 Tbsp2 Tbsp2 Tbsp Dijon Mustard
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Season veggie burgers with salt and pepper to taste.
- Heat olive oil in a large skillet over medium heat. Once hot, add the veggie burgers and cook for 5-6 minutes per side, or until golden brown. Set aside.
- In the same skillet, add vegan butter and swirl to coat the pan. Once it’s melted and starts to sizzle, place the buns cut-side down and toast for 1-2 minutes, or until the cut surfaces turn golden brown and crisp, then remove from heat. Be careful not to burn them. You may need to work in batches depending on the size of your pan. Alternatively, skip the butter and use a toaster instead.
- In a small bowl, mix together the vegan mayonnaise and Dijon mustard to make a creamy spread.
- To assemble the burgers, spread the mayonnaise and mustard mixture on both the top and bottom buns. Layer with lettuce, tomato, veggie burger patties, avocado, red onion, and sprouts. Serve immediately and enjoy!
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About This Recipe
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Egg Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 194 |
| Fat: | 18 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 329 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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