GRILLED PESTO VEGGIE BURGER
Yield:
- 6 portions
Portion Size:
1 burger
Ingredients
|
PESTO
|
0 |
|
Fresh basil
|
2 cups |
|
DAVID® Sunflower Kernels, Roasted & Salted
|
1/4 cup |
|
Pine nuts (pignoli)
|
1/4 cup |
|
Lemon juice
|
2 tbsp |
|
Garlic
|
2 cloves |
|
Salt
|
1/2 tsp |
|
Ground black pepper
|
1/4 tsp |
|
Olive oil
|
1/4 cup |
|
BURGER
|
0 |
|
PAM® Grilling Spray
|
0 |
| 6 | |
|
Hamburger buns
|
6 |
|
Vegan mayonnaise
|
6 tbsp |
|
Shredded lettuce
|
1-1/2 cups |
|
Tomato slices
|
12 |
|
Red onion slices
|
6 |
Preparation
Place basil, sunflower kernels, pine nuts, lemon juice, garlic, salt and pepper in food processor bowl. Pulse for 30 seconds to combine.
While food processor is running, slowly stream in olive oil until creamy or until desired consistency. Refrigerate in covered container until ready to use.
Spray cold grill grate with cooking spray. Preheat grill for medium-high heat. Place frozen veggie burgers on grill; cook 3 to 4 minutes on each side or until heated through (165°F). Toast buns on grill while burgers are cooking.
To make ONE PORTION: Place veggie burger on bottom half of bun; top with pesto, mayonnaise, lettuce, tomato, onion and top bun.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 114 mg | 11% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 25 g | 38% |
| Iron | 4 mg | 20% |
| Potassium | 392 mg | 0% |
| Calories | 456 kcal | 23% |
| Sodium | 903 mg | 38% |
| Protein | 13 g | 26% |
| Polyunsaturated Fat | 5 g | 25% |
| Saturated Fat | 3 g | 15% |
| Dietary Fiber | 6 g | 23% |
| Vitamin C | 12 mg | 19% |
| Vitamin A | 1130 iu | 23% |
Percent Daily Values are based on a 2,000 calorie diet