Garden Veggie Burgers with Sriracha Ranch Dressing

Points

Total Time: 1 hr 5 min

Prep: 45 min

Cook: 20 min

Serves: 6

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:

• 1 cup uncooked green peas
• ½ cup edamame (shelled), or fava beans
• 8 oz shiitake mushrooms, stemmed, roughly chopped
• 6 medium scallions, trimmed, roughly chopped
• ¼ cup fresh parsley, roughly chopped
• 1 garlic clove, minced
• ½ cup cooked medium-grain brown rice
• ½ cup cooked quinoa
• ½ cup panko breadcrumbs, divided
• 1 large egg white
• 1 tsp kosher salt
• ¼ tsp black pepper, freshly ground
• 4 sprays of cooking spray
• ⅓ cup reduced-calorie mayonnaise
• 3 tbsp 1% low-fat buttermilk
• 1 tbsp mustard, whole-grain
• 1 tbsp dill, chopped
• 1 tbsp fresh tarragon, chopped
• 1 tbsp chives, chopped
• 1 tbsp fresh parsley, chopped
• 2 tsp white wine vinegar
• 1 tsp sriracha hot sauce
• 5 oz mixed greens, spring variety
• 1 medium carrot, very thinly sliced
• 6 medium radishes, very thinly sliced
• 2 medium cucumbers, 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 the mixture forms a thick paste. Add egg white, salt, and pepper; pulse again until just combined.
4. Form the 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 cup salad, and 1 tbsp dressing.