Veggie Burger Recipe

Preheat and prepare

Preheat a nonstick skillet or griddle over medium heat (about 350–375°F / 175–190°C) or heat a grill to medium. Lightly brush each veggie patty with about 1/2 teaspoon of olive oil (total ~1 tbs for both patties) to prevent sticking.

Cook patties

Place the patties on the preheated skillet or grill. Cook 3–4 minutes per side, or according to package instructions, until heated through and lightly browned. Flip once using a spatula. If using a thick frozen patty, add 1–2 more minutes per side.

Toast buns (optional)

While the patties finish cooking, split the whole wheat buns and place cut-side down on the skillet or grill for 30–60 seconds until lightly toasted. Remove and set aside.

Prepare the produce while patties cook. Rinse and gently pat dry the lettuce leaves. Slice the tomato into 1/4-inch (6 mm) thick rounds (about 3–4 slices per tomato). Thinly slice the red onion into rings; use 2–3 rings per burger (about 1/4 onion total). Have 3 pickle slices ready per burger.

Season condiments: In a small bowl mix the mayonnaise with a pinch of salt and a small grind of black pepper to make it slightly seasoned. Stir in the yellow mustard or spread mustard separately if you prefer distinct flavors.

Assemble burgers: On the bottom half of each toasted bun, spread about 1 teaspoon of the seasoned mayonnaise (about half of the mayo portion per burger) and 1/2 teaspoon mustard. Place two lettuce leaves on each bottom bun, then one cooked veggie patty. Top each patty with 3 tomato slices (or enough to cover), 2–3 rings of red onion, and 3 pickle slices. Add the top bun and press gently.

Serve: Serve immediately while patties are warm. Optionally serve with fries, chips, or a side salad.