4 Breadless Burgers
Go bun-less and give one of these veggie options a try the next time you enjoy a Dr. Praeger’s veggie burger.
Ingredients
Roasted Eggplant Burger
- 2, one-inch thick slices eggplant
- 1 Dr. Praeger’s California Veggie Burger
- 2 slices fresh mozzarella cheese
- 3 basil leaves
- 2 slices heirloom tomato
Portobello Mushroom Burger
- 2 large portobello mushroom
- 1 Dr. Praeger’s Mushroom Risotto Veggie Burger
- ½ cup arugula
- ½ onion (cut into half-moons sauteed in olive oil for 5-8 minutes)
- ¼ cup blue cheese
Sweet Potato Burger
- 2 one-inch thick slices sweet potato
- ½ avocado (cut into slices)
- ½ cup mixed baby greens
- 2 slices heirloom tomato
- 1 Dr. Praeger’s Kale Veggie Burger
Tomato Burger
- 1 tomato (cut in half)
- 1 Dr. Praeger’s Black Bean Quinoa Veggie Burger
- ½ cup green leaf lettuce
- ¼ red onion (sliced very thin)
- 2 tbsp pesto
Directions
- Coat the eggplant, mushroom, or sweet potato in olive oil, and salt and pepper to taste. Roast at 375°F for 15 minutes until veggies are soft. If you are making the tomato burger, do not roast.
- Assemble the burgers and enjoy!