Vegan Burgers with Sun-Dried Tomatoes

Name: Vegan Burgers with Sun-Dried Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 Tbsp. (30 ml) olive oil, divided; 1/2 cup (124 ml) chopped onion; 1 package (300 g) frozen chopped spinach, thawed and squeezed dry; 1 can (540 ml) lentils, drained and mashed; 1 cup (250 ml) cooked, cooled farro; 1/2 cup (125 ml) Hellmann’s® Vegan; 1/2 cup (124 ml) seasoned panko breadcrumbs; 6 vegan hamburger buns, toasted; 3 cups (750 ml) baby arugula; 6 Tbsp. (90 ml) sun-dried tomatoes packed in oil, finely chopped

Cheat on meat and go for a lighter version of your go to burger. This Veggie Burger will have even the most extreme meat lovers asking for more!

NUTRITIONAL FACTS

Serving Size: 6

Amount per Serving

Title	Amount per Serving

6 People

Servings
20 Minutes

Prep Time
20 Minutes

Cooking Time
40 Minutes

Ready In

2 Tbsp. (30 ml) olive oil, divided
1/2 cup (124 ml) chopped onion
1 package (300 g) frozen chopped spinach, thawed and squeezed dry
1 can (540 ml) lentils, drained and mashed
1 cup (250 ml) cooked, cooled farro
1/2 cup (125 ml) Hellmann’s® Vegan
1/2 cup (124 ml) seasoned panko breadcrumbs
6 vegan hamburger buns, toasted
3 cups (750 ml) baby arugula
6 Tbsp. (90 ml) sun-dried tomatoes packed in oil, finely chopped

MADE WITH

Heat 1 Tbsp. (15 mL) oil in large nonstick skillet over medium heat and cook onions, stirring occasionally, 5 minutes. Stir in spinach and cook until onion is softened and mixture is dry, about 3 minutes.
Combine lentils, farro, Hellmann's® Vegan and bread crumbs in large bowl.
Stir spinach mixture into bowl and form into 6 patties. Heat remaining 1 Tbsp.(15 mL) oil in large nonstick skillet and cook patties over medium heat 10 minutes, turning once, until lightly golden and heated through.
Top buns with arugula and burgers. Top burgers with sun-dried tomatoes and , if desired, a dollop of Hellmann's® Vegan.