Veggie Burgers with Sun-Dried Tomato Mayo

Veggie Burgers with Sun-Dried Tomato Mayo Recipe - Delicious and Easy to Make

| Servings: 4 |

Vegetarian diet

Introduction

Veggie Burgers with Sun-Dried Tomato Mayo is a delicious and satisfying vegetarian option for burger lovers. The combination of savory veggie burgers with a creamy and tangy sun-dried tomato mayo creates a flavorful and hearty meal.

History

Veggie burgers have been around for decades, providing a meatless alternative for those looking to enjoy a burger without the meat. The addition of sun-dried tomato mayo adds a unique twist to the classic veggie burger, elevating the flavors and making it a standout dish.

Ingredients

1 dash of paprika
6 sun-dried tomatoes (not packed in oil), snipped into slivers
1 clove of garlic, minced
0.33 cup of fat-free or reduced-calorie mayonnaise
4 veggie burgers
4 whole-wheat hamburger buns, toasted

How to prepare

1. In a small dish, combine sun-dried tomatoes, garlic, and 2 tbsp of water. Cover with plastic wrap and microwave on medium-high for 20 seconds. Set aside for 10 minutes to allow the tomatoes to plump up. Stir mayonnaise and paprika into the tomato mixture.
2. Heat a stovetop grill pan or heavy-bottomed sauté pan over medium-high heat. Cook veggie burgers according to the package directions.
3. Place the burgers in buns and garnish with a dollop of sun-dried tomato mayonnaise.

Variations

Add avocado slices or roasted red peppers to the burger for extra flavor.
Use different types of veggie burgers, such as black bean or quinoa burgers, for variety.
Swap out the sun-dried tomato mayo for a spicy chipotle mayo for a different twist.

Cooking Tips & Tricks

Make sure to cook the veggie burgers according to the package directions to ensure they are cooked through and have a nice sear on the outside.

- Toasting the hamburger buns adds a nice crunch and helps to hold the burger together.

- The sun-dried tomato mayo can be made ahead of time and stored in the refrigerator for up to a week.

Serving Suggestions

Serve Veggie Burgers with Sun-Dried Tomato Mayo with a side of sweet potato fries or a fresh green salad for a complete meal.

Cooking Techniques

Grilling or pan-searing the veggie burgers adds a nice char and depth of flavor to the dish.

Ingredient Substitutions

Use Greek yogurt in place of mayonnaise for a lighter option.

- Substitute regular hamburger buns for whole wheat or gluten-free buns.

Make Ahead Tips

The sun-dried tomato mayo can be made ahead of time and stored in the refrigerator for up to a week. The veggie burgers can also be cooked ahead of time and reheated when ready to serve.

Presentation Ideas

Serve Veggie Burgers with Sun-Dried Tomato Mayo on a platter with a garnish of fresh herbs or microgreens for a beautiful presentation.

Pairing Recommendations

Pair Veggie Burgers with Sun-Dried Tomato Mayo with a crisp white wine or a refreshing iced tea for a perfect match.

Storage and Reheating Instructions

Store any leftover veggie burgers and sun-dried tomato mayo in separate airtight containers in the refrigerator. Reheat the burgers in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Veggie Burgers with Sun-Dried Tomato Mayo contains approximately 300 calories.

Carbohydrates

Each serving of Veggie Burgers with Sun-Dried Tomato Mayo contains approximately 35 grams of carbohydrates.

Fats

Each serving of Veggie Burgers with Sun-Dried Tomato Mayo contains approximately 15 grams of fats.

Proteins

Each serving of Veggie Burgers with Sun-Dried Tomato Mayo contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains eggs and soy, which may be allergens for some individuals.

Summary

Veggie Burgers with Sun-Dried Tomato Mayo is a balanced meal that provides carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Veggie Burgers with Sun-Dried Tomato Mayo is a flavorful and satisfying vegetarian dish that is perfect for a quick and easy meal. With a creamy sun-dried tomato mayo and savory veggie burgers, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Veggie Burgers with Sun-Dried Tomato Mayo. It was a sunny day in the early 1970s, and I was visiting my friend Margaret in her quaint little cottage in the countryside. Margaret was always ahead of her time when it came to cooking, and she had a knack for creating delicious vegetarian dishes long before it became trendy.

As I walked into her kitchen, I was immediately greeted by the enticing aroma of sizzling vegetables and herbs. Margaret was standing over the stove, flipping Veggie Burgers made with beans, mushrooms, and a medley of spices. The patties were perfectly browned and crispy on the outside, and I could hardly contain my excitement as she plated them up and topped them with a dollop of homemade Sun-Dried Tomato Mayo.

I watched in awe as Margaret effortlessly whipped up the mayo using sun-dried tomatoes, garlic, lemon juice, and a touch of olive oil. The creamy sauce lent a burst of tangy flavor to the Veggie Burgers, and I knew right then and there that I had to learn how to make this dish myself.

Margaret graciously shared her recipe with me, and I eagerly scribbled down every detail in my trusty recipe book. Over the years, I have made these Veggie Burgers countless times for family and friends, always receiving rave reviews and requests for the recipe.

One of my favorite memories of making these Veggie Burgers was when my grandchildren came to visit for the summer. They were a bit skeptical at first, having never tried a vegetarian burger before, but as soon as they took their first bite, their faces lit up with delight. They couldn't believe how flavorful and satisfying the burgers were, and they quickly declared them their new favorite meal.

As the years went by, I continued to tweak and refine the recipe, adding different vegetables and seasonings to suit my taste. I even started growing my own herbs and tomatoes in the garden, which added an extra layer of freshness to the dish. The Sun-Dried Tomato Mayo became a staple in my fridge, and I found myself using it as a dip for veggies, a spread for sandwiches, and a topping for grilled meats.

Every time I make these Veggie Burgers with Sun-Dried Tomato Mayo, I am transported back to that sunny day in Margaret's kitchen, where I first discovered the magic of vegetarian cooking. The recipe has become a beloved tradition in our family, and I hope to pass it down to future generations so they can enjoy the same sense of joy and satisfaction that comes from creating a delicious and wholesome meal from scratch.

So the next time you're in the mood for a hearty and flavorful burger, why not give this recipe a try? I guarantee you won't be disappointed. Bon appétit!