Orange-Cumin-Glazed Veggie Burger
Dress up frozen veggie burgers with a glaze.
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Dress up frozen veggie burgers with a glaze.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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