INGREDIENTS

Servings
  •   Veggie Burgers
  • 1-1/2 oz. canned black beans, drained, rinsed and pureed
  • 2 tsp. dried oregano leaves, divided
  • 5-1/2 oz. cooked regular quinoa
  • 5-1/4 oz. cooked ancient red quinoa
  • 3-1/2 oz. roasted red peppers, small dice
  • 3-1/2 oz. roasted yellow peppers, small dice
  • 3 oz. shiitake mushrooms, chopped
  • 1-1/2 oz. red onions, small dice
  • 1-1/2 oz. oil-packed sun-dried tomatoes, drained, chopped
  • 1-1/4 oz. yellow squash, small dice
  • 1 each egg, beaten
  • 4 oz. sun-dried tomato oil, divided
  • 2 oz. red wine vinegar, divided
  • 3 oz. PREMIUM Saltine Crackers, finely crushed
  • 2-1/2 oz. vegetable oil
  • 14 each sourdough rolls (3-inch diameter), split, toasted
  •   Cream Cheese Mixture
  • 5 oz. goat cheese, softened
  • 4-1/2 oz. cream cheese, softened
  • 1/4 tsp. coarse ground black pepper
  •   Tomato Mixture
  • 5 oz. plum tomatoes, small dice
  • 1/4 cup fresh basil, chopped
  • 56 each baby spinach leaves

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 340
Total fat 16g
Saturated fat 5g
Trans fat 0g
Cholesterol 30mg
Sodium 460mg
Carbohydrate 39g
Dietary fiber 4g
Sugars 6g
Protein 11g
Vitamin A 50%DV
Vitamin C 40%DV
Calcium 10%DV
Iron 15%DV

DIRECTIONS

  1. Veggie  Burgers: Combine beans, quinoa, vegetables,tomatoes, eggs, 2 oz. of the sun-dried tomato oil, 1 oz. of the red wine vinegar, and 1 tsp. of the dried oregano. Stir in cracker crumbs. Refrigerate until ready to use.
  2. Cream  Cheese Mixture: Mix all ingredients. Refrigerate until ready to use.
  3. Tomato  Mixture: Combine tomatoes, remaining 2 oz. of the sun-dried tomato oil, remaining 1 oz. of the red wine vinegar, remaining 1 tsp. of the dried oregano, and basil. Refrigerate until ready to use.
  4. For  each serving: Use #12 scoop to portion vegetable mixture; shape into 3-inch patty. Cook in 1 tsp. vegetable oil in skillet on medium-high heat 1 min. on each side or until golden brown on both sides. Place skillet in 375ºF-convection oven. Bake 5 to 7 min. or until burger is cooked through (160ºF).
  5. Spread  cut sides of roll with 1 Tbsp. Cream Cheese Mixture. Place 4 spinach leaves on bottom half of roll. Cover with Veggie Burger, 1/2 Tbsp. Tomato Mixture and top of bun.
  6. Make Ahead

    The shaped patties, Cream Cheese Mixture and Tomato Mixture can be stored in refrigerator up to 24 hours before using as directed.

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