Fresh Veggie Burgers with Miso Mayo, Avocado & Sprouts

Forget those frozen hockey pucks. A truly fresh, from-scratch veggie burger is a hippie mess in the best possible way. This one comes with an umami-bomb mayo and oh yes, sprouts.

What You Get

Veggie burger mix

Whole-wheat burger buns

Dry-farmed tomato(es)

Avocado

Miso mayo

Sprouts

What You’ll Need

Olive oil

Makes 4 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Shape the veggie burger mix into 4 patties about ¾-inch thick. Set the patties on a plate near the stove.

Step 2

In a large cast-iron skillet or frying pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the patties and cook until browned on the first side, about 4 minutes. Flip and continue to cook until golden on both sides, about 4 minutes longer. Transfer the patties to a plate and keep warm.

Step 3

Wipe out the pan and return it to the heat. Add the buns, cut-side down, and toast until warm, 1 minute. Thinly slice the tomato(es) into big rounds. Peel, pit, and slice the avocado.

Step 4

To build the burgers, place the buns on plates, spread with the miso mayo, and stack with the veggie patties. Top with the tomato, avocado, and sprouts and serve warm.

Contains: tree nuts, wheat, soy.