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plant based burger salad

Vegan Burger Salad

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BUH-BYE BUN… HELLO BURGER SALAD!

I am burger obsessed so inevitably this is my  f a v o r i t e  summer salad. Just your classic American girl I suppose. Anyway… this dish is super hearty (for a salad), nutritious, and exploding with flavor.

Here, I use the Grillable Veggie Burger recipe from Minimalist Baker. SO YUM! They are made from whole, plant based ingredients and forming the patties is ridiculously fun. Trust. In fact, I just served these up last week for Independence Day and both vegans and meat eaters alike raved over how delicious they are. I have also topped this salad with a Beyond Meat burger. Also, SO YUM!  To top, I like to use Grillos Hot Pickle Spears and Sir Kensington’s Condiments. MMM MMM MMM, good!

Truly, any chance I get to FIRE UP THE GRILL I take. I like to whip up a batch of burger patties Sunday afternoon or stock up on frozen veggie burgers at the store to enjoy for lunch or dinner throughout the week.

The dressing is basically just thinned out chipotle mayo… making it not only creamy and delicious, but also SUPER SIMPLE. And, really, how could you ever go wrong with a salad plus a side of fries?

Make sure to tag your recreations with #cuisinebykatie so I can see! Enjoy! XOXO k

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Vegan Burger Salad

Servings 2 salads

Ingredients

  • 2 vegan burger patties your favorite
  • 2 heads romaine lettuce chopped
  • 1 green pepper diced
  • 1 yellow onion diced
  • 1-2 tablespoons vegan chipotle mayo
  • 1-2 teaspoons filtered water or almond milk
  • 1-2 russet potatoe(s) cut into sticks
  • 2 pickle spear your favorite
  • grape tomatoes quartered
  • ketchup
  • yellow mustard

Instructions

  1. If making the Minimalist Baker Grillable Veggie Burgers, start by prepping the patties. Otherwise, move along. 

Oil Free Baked French Fries

  1. Preheat oven to 425 degrees Fahrenheit. Place the potato sticks onto a parchment or silicone lined baking sheet - salt and make sure none of the potatoes sticks are touching each other. Bake for 20 minutes, flip, and then bake for another 10 minutes.

Prep the Dressing

  1. Spoon a dollop of the chipotle mayo into a large bowl. Add a splash of water and whisk until the consistency of your favorite salad dressing. 

Prep the Salad

  1. In a small sauce pan, sauté the green pepper and onion in a little oil over medium heat until fragrant and translucent. 

  2. Toss the chopped romaine lettuce, tomatoes, sautéed green pepper, and onion with the dressing. 

Grill the Burger(s)

  1. Place the burger patties onto a hot grill or sauté pan over medium-high heat, cooking for 3-4 minutes on each side.

  2. Place the cooked burger patty on top of the salad, top with your favorite condiments (I like ketchup and yellow mustard), and serve with a side of french fries and a pickle spear. Enjoy!