Recipes
California-Style Veggie Burgers
4 servings
30 minutes total
Shopping list
Ingredients
- ½ small red cabbage (about 8 oz)
- 2 teaspoons honey (or agave nectar)
- ½ teaspoon lite-sodium salt, divided
- 4 tablespoons apple cider vinegar, divided
- 3 tablespoons low-fat plain Greek yogurt
- 2 tablespoons tahini (sesame paste) or almond butter
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 tablespoons water
- 1 medium tomato
- 1 small, ripe Hass avocado
- 4 frozen California veggie burgers
- 4 whole-grain hamburger buns
Steps
- Slice cabbage thinly (2 cups). Whisk honey, salt, and 3 tablespoons vinegar until blended. Add cabbage to vinegar mixture, toss to coat, and let stand to marinate.
- Preheat grill (or grill pan) on medium. Combine yogurt, tahini, chili powder, cumin, water, and remaining 1 tablespoon vinegar. Slice tomato; halve avocado, scoop out flesh, and slice.
- Grill burgers following package instructions. Spread tahini sauce on insides of buns. Place patties on buns; top with tomatoes, avocados, and pickled cabbage. Serve.
Amount per ¼ recipe serving: Calories 400, Total Fat 15g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 700mg, Total Carb 54g, Fiber 10g, Total Sugar 12g, (Incl. 8g Added Sugars), Protein 15g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 15%