GRILLED PESTO VEGGIE BURGER
Yield Portion Size
|
PESTO
|
|
| 2 cups |
Fresh basil
|
| 1/4 cup | |
| 1/4 cup |
Pine nuts (pignoli)
|
| 2 tbsp |
Lemon juice
|
| 2 cloves |
Garlic
|
| 1/2 tsp |
Salt
|
| 1/4 tsp |
Ground black pepper
|
| 1/4 cup |
Olive oil
|
|
BURGER
|
|
| 6 | |
| 6 |
Hamburger buns
|
| 6 tbsp |
Vegan mayonnaise
|
| 1-1/2 cups |
Shredded lettuce
|
| 12 |
Tomato slices
|
| 6 |
Red onion slices
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 102 mg | 10% |
| Carbohydrate | 47 g | 16% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 25 g | 38% |
| Iron | 4 mg | 20% |
| Potassium | 389 mg | 0% |
| Calories | 456 kcal | 23% |
| Sodium | 902 mg | 38% |
| Protein | 13 g | 26% |
| Polyunsaturated Fat | 5 g | 25% |
| Saturated Fat | 3 g | 15% |
| Sugars | 7 g | 1% |
| Vitamin C | 12 mg | 19% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place basil, sunflower kernels, pine nuts, lemon juice, garlic, salt and pepper in food processor bowl. Pulse for 30 seconds to combine.
-
Step 2
While food processor is running, slowly stream in olive oil until creamy or until desired consistency. Refrigerate in covered container until ready to use.
-
Step 3
Spray cold grill grate with cooking spray. Preheat grill for medium-high heat. Place frozen veggie burgers on grill; cook 3 to 4 minutes on each side or until heated through (165°F). Toast buns on grill while burgers are cooking.
-
Step 4
To make ONE PORTION: Place veggie burger on bottom half of bun; top with pesto, mayonnaise, lettuce, tomato, onion and top bun.
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