Creative ways to use veggie burgers

If you’ve kept up with previous posts, you’ll know that I’ve been trying to come up with the perfect veggie burger recipe. I’m definitely not there yet, but I am making some progress. The great thing about veggie burgers is that you can actually re-purpose them in other meals. I ended up making a very large batch of veggie burgers this past week, and have been using them in many of our meals. I had baked 12 veggie burgers in a muffin pan on Monday and chopped them into six to eight pieces to use as “meatballs” with some spaghetti and tomato sauce – the consistency of these baked veggie burgers was perfect to serve along with pasta. A veggie burger can also be crumbled into a pot of vegetarian chili as well, which I may end up doing, especially since I have so much tomato sauce in the freezer.

For lunch today, I decided to use the veggie burgers in a salad, but didn’t want to just warm up the veggie burger to serve on the side with the salad. Instead, I decided to mix up the veggie burger with fresh veggies and some vegan mayo to serve on top of fresh arugula from our garden

I started up by chopping up a small red onion, two stalks of celery, an italian sweet pepper, a chocolate bell pepper and some fresh cilantro.

I then chopped up four muffin-pan burgers into small pieces, similar to the veggies shown above. I mixed all the ingredients in a bowl with 2 tablespoons of vegan mayo and some black and white pepper – I didn’t add any salt, because there was enough salt in the burgers and the mayo. I also added in 1 cup of cottage cheese into the mix, but you could leave this out if you wanted to keep the dish vegan.  This mix was reminiscent of a potato salad or tofu salad, but had a much stronger burst of flavor with all the different veggies. Served with a fresh heirloom tomato and some green olives made this a perfect Saturday afternoon meal.

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