Loaded veggie burgers are so good you won’t miss the meat! Read on for the best toppings for veggie burgers. So full of flavor that they turn any veggie burger into a filling and satisfying meal.
- 1 cucumber
- 1/2 pint of grape tomatoes
- 2 vine-ripened tomatoes
- 1 small head of romaine, red or green leaf lettuce
- 1 medium avocado
- 1/2 cup ranch dressing
- 2 Tbsp. chopped chipotle peppers
- 4–6 favorite veggie burgers (see notes)
- 4–6 slices pepper jack cheese (or cheddar)
- 4–6 hamburger buns
- Prep ingredients:
Wash and peel cucumber (unless english or persian). Remove seeds if necessary and thinly slice. Place into a small mixing bowl.
Wash grape tomatoes and carefully slice in half, lengthwise. Add to bowl with cucumbers.
Wash and dry lettuce.
- In a small bowl, miix together ranch dressing and chopped/mashed chipotle peppers. If your family doesn’t like spice, start with 1 Tbsp. Put the rest of the peppers and sauce in a small freezer bag and save for another use. Toss 2 Tbsp. of the chipotle ranch dressing with the cucumber and tomato mixture.
- Cook veggie burgers according to package instructions, adding sliced cheese when they are a few minutes away from being done. While burgers are cooking, heat large non-stick pan over medium heat. Spread hamburger buns with a thin layer of mayonnaise and place mayo-side down onto hot pan. Cook for a few minutes, until buns are golden brown and slightly crisp.
- Layer lettuce, tomato, veggie burger, cheese, and avocado onto bun and top with a drizzle of chipotle ranch. Serve with cucumber salad on the side.
- Get your kids involved. They can: mix together ranch and chipotles, mix salad together, top veggie burgers with cheese, spread mayo onto buns, and compile their own sandwich.
- If your kids won’t like the sandwich with everything on it, serve the components on the side. The lettuce and tomato would be good dipped into the ranch!
- If your burgers are supposed to be baked, don’t forget to preheat the oven!
Keywords: quick, easy, vegetarian