I’ve been whipping up variations of veggie burger salads for yearss now.
And didn’t even think to include a recipe on the good ole blog until very recently.
Why you ask?
Don’t have a clue.
Said salads are easy, healthy(ish), satisfying, and a solid excuse to use up some random ingredients you may have lounging around.
Basically, it’s a bowl full of veggie burger fixings, minus the bun.
I have nothing against buns…
In fact I love me some carby goodness.
But, I don’t always feel like chowing down on something super filling, making a mess (all over my face, clothes, the table, floor etc… don’t tell me I’m the only one), or inhaling something hot.
Solution:
Burger salad.
All you have to do is whisk up your aka my vegan Thousand Island inspired dressing (or use your fave burger friendly sauce), then toss together a generous portion of greens, your cooked + chopped veggie burger of choice, grated carrots (I enjoy carrots on my burgers—spoken like a true plant-based peep), juicy tomatoes, creamy avocado, sprouted seeds (for extra protein and health points), and a wee bit of dill pickle.
Grab a fork then get to it!
P.S. Taste and adjust your dressing to suit your taste buds’ needs. I don’t have your buds, and you don’t have mine.
P.P.S. I keep frozen veggie burgers on hand at all times. It’s so easy to just slap one on a lightly greased pan and heat er up!
P.P.P.S. You can use whatever burger “topping” ingredients you’d like. Diced cuke? Do it. Vegan bacon bits?? Yes mam. Crispy fries??? Heck yeah!
P.P.P.P.S. Melt some Field Roast Chao Creamy Original cheese on your burger when it’s heating up for extra brownie points, er burger points in this case.
Vegan Veggie Burger Salad with Thousand Island Dressing
Ingredients
Dressing
- 4 teaspoons vegan mayo
- 1/2 teaspoon ketchup
- 1/4 teaspoon fresh lemon juice
- 1 tablespoon minced dill pickle
- 2 dashes smoked paprika
- Freshly ground black pepper
Salad
- 4 cups mixed greens
- 1 cooked veggie burger of your choice (I pan fry mine until hot and golden brown), chopped into bite-size pieces
- 1/3 cup grated carrots
- 1/3 cup quartered cherry or sun gold tomatoes, or diced heirloom tomatoes
- 1/2 medium avocado, sliced
- Pink sea salt, to season avocado
- 1 tablespoon sprouted seeds
- 2 teaspoons minced dill pickle
Instructions
- Mix the dressing ingredients with a fork until well combined. Taste, and adjust to your liking.
- Put your salad ingredients in a medium-large bowl.
- Gently toss with the dressing until well-combined.