Epic Veggie Burger

20 min

4 servings

Ingredients

  • 1⁄2 cup uncooked quinoa
  • 1 1⁄2 cups hot water
  • 1 small zucchini
  • 1 head iceberg lettuce
  • 1 pkg Veggie Burger Mix
  • 1⁄2 lemon
  • 2 tbsp oil
  • 1⁄4 cup light mayonnaise
  • 1 tsp Big Burger Sauce Mix
  • 1 tsp ketchup
  • 1⁄2 tsp relish

Preparation

  • Place quinoa in Multipurpose Steamer; stir in 1 cup hot water. Microwave on high, uncovered, until tender and water has been absorbed, 12–15 min.
  • Meanwhile, grate and measure out 1 cup zucchini. Wash and separate lettuce leaves. Set aside.
  • In a small bowl, combine mayo, Big Burger Sauce Mix, ketchup, and relish. Set aside.
  • In a separate bowl, combine Veggie Burger Mix with 1⁄2 cup hot water. Using the 2-in-1 Citrus Press, squeeze in 3 tbsp juice from lemon. Add zucchini; stir until combined. When cooked, stir in quinoa.
  • Preheat large fry pan over medium heat. When hot, add oil; scoop batter onto pan, making four burgers. Lightly press and flatten into shape. Cook until golden brown, 3−5 min per side.
  • Divide half the lettuce leaves on plates; add a dollop of Big Burger Sauce. Cover with patties and toppings, then remaining lettuce. Add toppings, if desired.

Nutritional Information

Per serving: Calories 360, Fat 15 g (Saturated 1.5 g, 0 0 g), Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 44 g (Fiber 10 g, Sugars 6 g), Protein 13 g.

Tips

Make burgers; refrigerate or freeze.

Tips

Make burgers; refrigerate or freeze.

Perfectly Balance Your Plate

Serve with 1 cup oven fries (about half of a potato).