Garden Veggie Burgers with Sriracha Ranch Dressing

Total Time
1 hr 5 min
45 min
20 min
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.


uncooked green peas

1 cup(s)

edamame (shelled)

½ cup(s), or fava beans

fresh shiitake mushroom

8 oz, stemmed, roughly chopped

uncooked scallion(s)

6 medium, trimmed, roughly chopped

fresh parsley

¼ cup(s), roughly chopped

garlic clove(s)

1 medium clove(s), minced

cooked medium grain brown rice

½ cup(s)

cooked quinoa

½ cup(s)

panko breadcrumbs

½ cup(s), divided

egg white(s)

1 large

kosher salt

1 tsp

black pepper

¼ tsp, freshly ground

cooking spray

4 spray(s)

reduced calorie mayonnaise


low-fat buttermilk

3 Tbsp


1 Tbsp, whole-grain


1 Tbsp, chopped

fresh tarragon

1 Tbsp, chopped


1 Tbsp, chopped

fresh parsley

1 Tbsp, chopped

white wine vinegar

2 tsp

Sriracha hot sauce

1 tsp

mixed greens

5 oz, spring variety

uncooked carrot(s)

1 medium, very thinly sliced

fresh radish(es)

6 medium, very thinly sliced


2 medium, Persian variety, very thinly sliced


  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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