Ingredients

Avocado and Corn Salsa Burgers

– 4 Dr. Praeger’s Black Bean Quinoa Veggie Burger
– 1 can corn
– 1 can black beans
– 1 can pinto beans
– 2 cups cherry tomatoes (diced finely)
– ¼ cup cilantro (plus more to garnish)
– 4 tbsp. sour cream (or sub vegan sour cream)
– 1 lime (juiced)
– 1 avocado (mashed)
– 3 cups fresh spinach
– Hot sauce to taste
– Salt and pepper to taste

Butternut Squash and Caramelized Onion Burgers

– 4 Dr. Praeger’s Gluten-Free California Burgers
– 1 lbs. butternut squash (peeled and cut into small cubes)
– 4 tbsp. olive oil
– salt and pepper to taste
– 1 large red onion
– ½ cup hazelnuts
– ½ cup feta cheese
– 1 ½ tbsp. balsamic vinegar
– 2 tbsp. parsley (chopped finely)

Roasted Beets with Walnuts and Feta

– 4 Dr. Praeger’s Kale Burgers
– 4 cups arugula
– 4 beets (peeled and cut into rounds)
– 1 cup walnuts (chopped)
– ½ cup parmesan cheese (grated)
– 2 tbsp. olive oil
– salt and pepper to taste

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Black Bean Quinoa Veggie Burgers
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California Veggie Burgers Gluten Free
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Kale Veggie Burgers
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Directions

Avocado and Corn Salsa Burgers
Time: 20 minutes
Servings: 4

  1. Preheat oven or toaster oven to 450°F. Place burgers on an ungreased baking pan. Bake approximately 7 minutes, flip and bake an additional 5 minutes, until heated through and well browned.
  2. In a medium bowl combine beans, tomatoes, corn, cilantro, lime juice and salt and pepper to taste.
  3. Serve each burger topped with spinach, mashed avocado, a heaping spoonful of the bean salsa, a dollop of sour cream, hot sauce, and an additional pinch of cilantro.

Butternut Squash and Caramelized Onion Burgers
Time: 40 minutes
Servings: 4

1. Preheat oven to 450°F. Toss butternut squash pieces in 2 tbsp. olive oil, salt and pepper. Spread the squash out evenly onto a cookie sheet. Roast for 20-30 minutes until squash is soft, remove from oven.  
2. Place burgers on an ungreased baking pan. Bake approximately 7 minutes, flip and bake an additional 5 minutes, until heated through and well browned.
3. While squash and burgers are roasting, heat red onions in a medium frying pan with remaining olive oil. Stir constantly as the onions cook.
4. Serve each burger topped with butternut squash, red onions, feta, walnuts, parsley and balsamic vinegar.  

Roasted Beets with Walnuts and Feta  
Time: 40 minutes
Servings: 4

1. Preheat oven to 450°F. Toss beets in olive oil, salt and pepper. Spread the beets out evenly onto a cookie sheet. Roast for 30 minutes until soft.  
2. Place burgers on an ungreased baking pan. Bake approximately 7 minutes, flip and bake an additional 5 minutes, until heated through and well browned.
3. Serve each burger topped with arugula, beets, parmesan cheese, walnuts, a drizzle of olive oil, and salt and pepper to taste.