Garden Veggie Burgers with Sriracha Ranch Dressing (for Best of Vegetarian)
5
Points®
Total time: 1 hr 5 min • Prep: 45 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Double the recipe for these nutrient and flavor-packed burgers and freeze extras for another time. You don’t need to thaw them – just bake 3-4 minutes longer.
Ingredients
Uncooked green peas
1 cup(s)
Shelled edamame
0.5 cup(s)
Fresh shiitake mushroom
8 oz
Uncooked scallion(s)
6 medium
Fresh parsley
0.25 cup(s)
Garlic
1 medium clove(s)
Cooked medium grain brown rice
0.5 cup(s)
Cooked quinoa
0.5 cup(s)
Panko breadcrumbs
0.5 cup(s)
Egg whites
1 large
Kosher salt
1 tsp
Black pepper
0.25 tsp
Olive oil
2 tsp
Reduced calorie mayonnaise
0.333 cup(s)
1% low-fat buttermilk
3 Tbsp
Mustard
1 Tbsp
Dill
1 Tbsp
Fresh tarragon
1 Tbsp
Chives
1 Tbsp
Fresh parsley
1 Tbsp
White wine vinegar
2 tsp
Sriracha hot sauce
1 tsp
Instructions
1
Preheat oven to 400°F.
2
Bring a medium pot of salted water to a boil over high heat. Add peas and edamame (or fava); cook until tender but still bright green, 3 minutes. Drain and rinse under cold water to stop cooking; set aside.
3
Pulse mushrooms, scallions, parsley and garlic together in a food processor until slightly chunky. Add peas and edamame (or fava); pulse until well-combined. Add rice, quinoa, and 1/4 c panko; pulse until mixture forms a thick paste. Add egg white, salt and pepper; pulse again until just combined.
4
Form burger mixture into six equal patties.
5
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle remaining 1/4 c panko on both sides of patties; cook patties until golden brown, flipping once, 3-4 minutes per side. Transfer patties to a baking sheet; bake until firm, 7-8 minutes.
6
Meanwhile, whisk together mayonnaise, buttermilk, mustard, mixed herbs, vinegar and Sriracha in a medium bowl.
7
Serve each burger over some spring greens and topped with some carrots, radishes and cucumber; drizzle with Sriracha dressing.
8
Serving size: 1 burger, 1 c salad and 1 Tbsp dressing
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