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Vegan Burgers with Sun-Dried Tomatoes
PREP
20mins
COOK
20mins
SERVES
6 people
TOTAL
40mins
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!
INGREDIENTS
- 2 Tbsp. (30 mL) olive oil, divided
- 1/2 cup (125 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 (125 mL) seasoned panko bread crumbs
- 6 vegan hamburger buns, toasted
- 3 cups (750 mL) baby arugula
- 6 Tbsp. (90 mL) sun-dried tomatoes packed in oil, finely chopped
METHOD
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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.
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Combine lentils, farro, Hellmann's® Vegan and bread crumbs in large bowl.
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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.
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Top buns with arugula and burgers. Top burgers with sun-dried tomatoes and , if desired, a dollop of Hellmann's® Vegan.
