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Photo of Garden veggie burgers with sriracha ranch dressing by WW

Garden veggie burgers with sriracha ranch dressing

4
Points®
Total Time
1 hr 5 min
Prep
45 min
Cook
20 min
Serves
6
Difficulty
Moderate
Don't be put off by this recipe's long ingredient list. These made-from-scratch veggie burgers really only require pulsing, blending and shaping, and they're so much tastier than store-bought versions. Double the recipe and freeze these nutrient and flavor-packed burgers for another time. You won’t need to thaw them – just bake 3-4 minutes longer from frozen. Make the delicious drizzle sauce while the burgers are in the oven. And whip up a double batch of it, too. The sauce really brightens the burger, almost like a tart vinaigrette on a salad, and our suggested toppings finish the burger off right. They're so much more creative than the usual dill chips and tomato and help to elevate this veggie burger way beyond the ordinary.

Ingredients

Uncooked green peas

1 cup(s)

Shelled edamame

½ cup(s), or fava beans

Shiitake mushroom

8 oz, stemmed, roughly chopped

Scallions

6 medium, trimmed, roughly chopped

Fresh parsley

¼ cup(s), roughly chopped

Garlic

1 clove(s), minced

Cooked medium grain brown rice

½ cup(s)

Cooked quinoa

½ cup(s)

Panko breadcrumbs

½ cup(s), divided

Egg whites

1 large

Kosher salt

1 tsp

Black pepper

¼ tsp, freshly ground

Cooking spray

4 spray(s)

Reduced calorie mayonnaise

⅓ cup(s)

1% low fat buttermilk

3 Tbsp

Mustard

1 Tbsp, whole-grain

Dill

1 Tbsp, chopped

Fresh tarragon

1 Tbsp, chopped

Chives

1 Tbsp, chopped

Fresh parsley

1 Tbsp, chopped

White wine vinegar

2 tsp

Sriracha hot sauce

1 tsp

Mixed greens

5 oz, spring variety

Carrots

1 medium, very thinly sliced

Radishes

6 medium, very thinly sliced

Cucumber

2 medium, Persian variety, very thinly sliced

Instructions

  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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