Plant Based Burgers with Sun-Dried Tomatoes
- Preparation Time : 20 mins | Cooking Time : 20 mins | Makes 6 Servings
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!
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 410.0 |
| Total Fat | 17.0 g |
| Saturated Fat | 2.5 g |
| Cholestrol | 0.0 mg |
| Sodium | 480.0 mg |
| Total Carbs | 50.0 g |
| Dietary Fiber | 8.0 g |
| Sugars | 6.0 g |
| Protein | 9.0 g |
Ingredients List
- 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
-
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.
-
Combine lentils, farro, Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing and bread crumbs in large bowl.
-
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.
-
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.
