Socal Veggie Burgers Recipe

Name: Socal Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: EDAMAME HUMMUS; 1 garlic clove; 1 tablespoon tahini (sesame paste); 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 1/4 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1 1/2 cups cooked frozen edamame; CARROT SLAW; 1 1/2 cups shredded carrots; 1 tablespoon lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; BURGERS AND VEGETABLES; 4 veggie burger patties, such as Amy's Kitchen*; 2 teaspoons vegetable oil; 8 butter lettuce leaves; 4 slices tomato, about 1/4 in. thick; 1/2 cup thinly sliced English cucumber; 1 cup alfalfa sprouts

Servings: persons

EDAMAME HUMMUS
1 garlic clove
1 tablespoon tahini (sesame paste)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1 1/2 cups cooked frozen edamame
CARROT SLAW
1 1/2 cups shredded carrots
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
BURGERS AND VEGETABLES
4 veggie burger patties, such as Amy's Kitchen*
2 teaspoons vegetable oil
8 butter lettuce leaves
4 slices tomato, about 1/4 in. thick
1/2 cup thinly sliced English cucumber
1 cup alfalfa sprouts

1
Heat a grill to medium (350u00b0 to 450u00b0). Make hummus: Whirl garlic, tahini, oil, lemon juice, cumin, salt, and edamame in a food processor until mostly smooth.
2
Make slaw: In a medium bowl, toss carrots with lemon juice, salt, and pepper; let stand 15 minutes, stirring occasionally.
3
Make burgers: Brush veggie patties with oil and grill, turning once, until grill marks appear, about 6 minutes.
4
Arrange 1 lettuce leaf on each of 4 plates. Top each with a veggie burger patty and 2 tbsp. hummus. Divide slaw, tomato, cucumber, and sprouts between burgers and top each with another lettuce leaf.
5
*Available at well-stocked grocery stores.
6
Note: Nutritional analysis is per burger.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: EDAMAME HUMMUS, 1 garlic clove, 1 tablespoon tahini (sesame paste), 2 tablespoons extra-virgin olive oil, and more.

Yes, Socal Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Socal Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions