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 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.