California-Style Veggie Burgers

These California-Style Veggie Burgers are a delicious plant-based twist on the classic burger. Hearty veggie patties are stacked with fresh toppings like juicy tomato, crisp sprouts, and creamy avocado, while a zippy combination of Dijon and vegan mayo adds a bold flavor punch. Perfect for summer cookouts or an easy, family-friendly dinner.

Author: Chloe's Creative Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 546 kcal per serving

Ingredients

1 tbsp - Olive Oil
4 - California Garden Veggie Burger - Actual Veggies
1 pinch - Salt and Pepper
2 tablespoons - Plant-Based Butter
4 - Hamburger Buns
4 pieces - Lettuce, Romaine
1 - Tomato
1 - Avocado
½ - Red Onion
1 cup - Alfalfa Sprouts, or broccoli sprouts or microgreens
¼ cup - Plant-Based Mayonnaise
2 tablespoons - Dijon Mustard

Instructions

Season veggie burgers with salt and pepper to taste.
Heat olive oil in a large skillet over medium heat. Once hot, add the veggie burgers and cook for 5-6 minutes per side, or until golden brown. Set aside.
In the same skillet, add vegan butter and swirl to coat the pan. Once it’s melted and starts to sizzle, place the buns cut-side down and toast for 1-2 minutes, or until the cut surfaces turn golden brown and crisp, then remove from heat. Be careful not to burn them. You may need to work in batches depending on the size of your pan. Alternatively, skip the butter and use a toaster instead.
In a small bowl, mix together the vegan mayonnaise and Dijon mustard to make a creamy spread.
To assemble the burgers, spread the mayonnaise and mustard mixture on both the top and bottom buns. Layer with lettuce, tomato, veggie burger patties, avocado, red onion, and sprouts. Serve immediately and enjoy!

Nutrition