Makes 4ish servings

Notes:

Like most of our recipes, this isn’t a recipe per se, but assembly instructions. Though we love scratch cooking (and do it for a living!), sometimes we simply don’t have the time or inclination. Here, we’ve created the ultimate veggie burger situation which requires minimal prep and knife work, and manages to feel both healthy and decadent at the same time.

Controversial opinion: we classify a burger as a sandwich. And, like any good sandwich, this burger relies on certain key elements and a formula. First, you need a solid foundation - in this case, a good bun. For veggie burgers, we like a sturdy whole wheat option, though a toasted English muffin also works well here. Then, the other sandwich elements: for the fillings, we opted for some nice, crispy sprouts (alfalfa, broccoli, sunflower, etc.) to add some crunch, and a ripe slice of tomato for moisture and flavor. Melted cheese holds everything together, while a swipe of both mayo dijon and mayo ensures everything sticks to the bun.

And, then of course, there’s the patty. If you opt for store bought, look for for something that lists veggies or beans as the main ingredients and has minimal binders. If you’d like to make our own, this is our go-to recipe (we suggest making a double batch and freezing some uncooked patties to have some on hand). A handful sweet potato fries round out this meal.

Swaps:

We are #sandwichscientists and this recipe is perfect as is. But, if you really must make some substitutions, you could swap regular fries for the sweet potato ones, or use another cheese besides swiss

Add-ons:

As always, some avocado wouldn’t go amiss. For that matter, neither would a pickle.
If it’s your thing, throw on some sliced red or white onion.

Equipment:

Sheet pan x 2
Cutting board
Knife
Parchment paper (optional)

Ingredients:

~15 ounces sweet potato fries
4 premade or cooked veggie burgers
4 buns
~3 ounce container of green sprouts (not bean sprouts)
1 large beefsteak or heirloom tomato (about 1 pound)
4 slices of Swiss cheese
1 - 2 tablespoons of mayo
1 - 2 tablespoons of dijon mustard

Instructions:

Preheat the oven to 425 and spray or line a sheet pan. Spread the fries on the sheet pan, then place on the bottom rack of your oven (this is where the fries get the crispiest!) for 20 - 25 minutes, until crispy and golden. Set a timer.

Meanwhile, line or spray another sheet pan, then spread your veggie burgers on half the sheet pan (you’ll use the other half to toast your buns), then top each burger with a slice of cheese. When the fries are halfway done, pop the veggie burgers into the oven.

While the burgers are warming, slice your tomato in 4 thick, juicy slices.

Separate the bun tops from the bottoms. When both the veggie burgers and fries have 2 - 3 minutes remaining, pop the buns on the sheet pans alongside the buns to toast.

Remove everything from the oven and assemble your burgers: slather the bottom of each bun with a dollop of mayonnaise, then top with a generous handful of sprouts. Place a cheese laden burger on top of each pile of sprouts, then top with a tomato slice. Spread each bun top with dijon mayo, and place on top of the burgers. Serve with fries.

Ultimate Veggie Burgers