Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
1/2 English cucumber, thinly sliced (about 16 slices)
1 tablespoon olive oil
1/4 teaspoon kosher salt
4 hamburger buns
PAM® Organic Olive Oil No-Stick Cooking Spray
4 Gardein® Ultimate Plant-Based Burgers
1/2 cup roasted red pepper hummus
2 cups finely shredded iceberg lettuce
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 190 mg | 19% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 0 | |
| Total Fat | 26 g | 40% |
| Iron | 6 mg | 31% |
| Calories | 476 kcal | 24% |
| Sodium | 916 mg | 38% |
| Protein | 26 g | 52% |
| Saturated Fat | 12 g | 57% |
| Sugars | 5 g | 1% |
| Vitamin C | 3 mg | 5% |
In a small bowl, toss the sliced cucumbers with the olive oil and salt. Set aside.
Heat a 12-inch nonstick skillet over medium heat. Lightly spray insides of hamburger buns with olive oil spray. Toast buns in skillet, face-down until golden brown, 2 to 3 minutes. Remove from skillet and set aside.
Cook Gardein® Ultimate Burgers as directed on package, using skillet method. Remove from skillet; keep warm.
Place burgers on bottom bun then spread a liberal amount of hummus on top of each of the burgers. Top evenly with the cucumbers, shredded lettuce and top bun. Serve.
Make your own hummus: In a food processor, add 2 roasted bell peppers, skins and seeds removed, a 15.5 oz can chickpeas, 3 garlic cloves, 2 tablespoons tahini, 1/4 cup olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and 1 tablespoon lemon juice. Puree until smooth, about 4 minutes.
Plant-Based Burger with Roasted Red Pepper Hummus
