Plant Based Burgers with Sun-Dried Tomatoes
Cheat on meat and go for a lighter version of your go to burger. This plant based veggie burger will have even the most extreme meat lovers asking for more!
Calories
410 (1 serving)
Total Fat
17g (1 serving)
Saturated Fat
2.5g (1 serving)
Sodium
480mg (1 serving)
Total Carbs
50g (1 serving)
Dietary Fiber
8g (1 serving)
Sugars
6g (1 serving)
Protein
9g (1 serving)
Calcium
225mg (1 serving)
Iron
4mg (1 serving)
Potassium
291mg (1 serving)
- 2 Tbsp. olive oil, divided
- 1/2 cup chopped onion
- 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 can (15 oz.) lentils, drained and mashed
- 1 cup cooked, cooled farro
- 1/2 cup Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
- 1/2 cup seasoned panko bread crumbs
- 6 vegan hamburger buns, toasted
- 3 cups baby arugula
- 6 Tbsp. sun-dried tomatoes packed in oil, finely chopped
Directions
Print1. Heat 1 Tbsp. oil in large nonstick skillet over medium heat and cook onions, stirring occasionally, 5 minutes. Stir in spinach and cook until onion is softened and mixture is dry, about 3 minutes.
2. Combine lentils, farro, Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing and bread crumbs in large bowl.
3. Stir spinach mixture into bowl and form into 6 patties. Heat remaining 1 Tbsp. oil in large nonstick skillet and cook patties over medium heat 10 minutes, turning once, until lightly golden and heated through.
4. Top buns with arugula and burgers. Top burgers with sun-dried tomatoes and , if desired, a dollop of Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing.
