Recipes
California Fusion Veggie Burgers
4 servings
35 minutes total
Shopping list
Ingredients
- 10 radishes, thinly sliced
- ½ seedless cucumber, thinly sliced
- ½ cup water
- ¼ cup + 2 teaspoons rice vinegar
- ¼ cup + ½ teaspoon sugar
- 1 teaspoon kosher salt
- 1 (2-inch) piece fresh ginger, peeled and grated
- ⅓ cup egg-free mayonnaise
- 4 frozen California-seasoned veggie burgers
- 1 cup fresh bean sprouts (optional)
- 4 whole wheat (or regular) hamburger buns
- 2 cups baby spinach, divided
Steps
- Slice radishes and cucumber (1 cup each), then place in microwave-safe bowl. Combine water, ¼ cup rice vinegar, ¼ cup sugar, and salt in medium saucepan; bring to a simmer, stirring until sugar dissolves. Pour warm liquid over radish-cucumber mixture; let stand 15 minutes, then drain well.
- Peel and grate ginger (2 tablespoons). Preheat oven to 450°F. Combine mayonnaise, ginger, remaining ½ teaspoon sugar, and remaining 2 teaspoons rice vinegar; cover mixture and chill.
- Bake veggie burgers following oven package instructions. Divide mayonnaise mixture among bottom-half of buns; top each with 1 veggie burger, even amounts bean sprouts and radish-cucumber mixture, ¼ cup spinach, and top-half bun. Serve.
Amount per ¼ recipe serving: Calories 190, Total Fat 10g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 320mg, Total Carb 22g, Fiber 4g, Sugars 6g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%