Orange-Cumin-Glazed Veggie Burger

Publish date:
Social count:

Dress up frozen veggie burgers with a glaze.

  • 4Servings


  • 4 medium carrots, thinly sliced (2 cups)
  • 4 large radishes, thinly sliced (1 cup)
  • 2 Tbs. plus 1 tsp. olive oil, divided
  • 1 tsp. cumin, divided
  • 1 medium orange, peeled and cut into 6 slices
  • 5 Tbs. fresh orange juice
  • 1 tsp. Dijon mustard
  • 4 vegan burgers
  • 4 pretzel-style hamburger buns
  • 4 cups mixed salad greens
  • 2 Tbs. prepared vegan artichoke pesto, optional


1 Preheat oven to 450°F. Line two baking sheets with foil or parchment paper, and coat with cooking spray. 2 Toss together carrots, radishes, 1 tsp. oil, and ½ tsp. cumin in medium bowl; season with salt and pepper, if desired. Spread mixture on one prepared baking sheet. Lay orange slices atop carrot mixture, and roast 10 minutes in oven. 3 Whisk together orange juice, mustard, and remaining ½ tsp. cumin in measuring cup. Whisk in 2 Tbs. oil. 4 Brush both sides of each burger with 2 tsp. vinaigrette, and place on second prepared baking sheet. 5 Reduce oven heat to 400°F. Place burgers into oven with carrots, and bake 6 minutes. Flip burgers, and bake 6 minutes more. Split burger buns, and toast in oven during last 2 to 3 minutes. Remove carrots, buns, and burgers from oven. 6 Combine mixed greens with 4 tsp. vinaigrette mixture in bowl, and season with salt and pepper, if desired. 7  Drizzle each bottom bun with 1½ tsp. vinaigrette, then top with 1 cup greens, 1 burger, and ¼ cup carrot mixture. Drizzle each with 1 tsp. vinaigrette, and top with roasted orange slice (discard ends). Spread top halves of buns with ½ Tbs. artichoke pesto (if using), and place on burgers.

Nutrition Information

  • Calories: 407
  • Carbohydrate Content: 55 g
  • Fat Content: 12 g
  • Fiber Content: 8 g
  • Protein Content: 20 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 780 mg
  • Sugar Content: 11 g