Usually when I am craving a veggie burger I don’t have any buns on hand so I will just eat it in a bowl with spinach, tomato & ketchup – which on its own is yummy. But I figured why not make a full blown veggie burger salad recipe since that is how I end up eating my veggie burger anyway. And so here she is, the official veggie burger salad recipe.
I love this salad for various reasons: it’s simple & easy to make, full of fresh and flavorful veggies, oil-free, vegan, filling & customizable. Plus no crazy ingredients!
If you are like me and always have frozen veggie burgers on hand this which makes this a great meal to make in a pinch. You can always use your own homemade veggie burgers too. I love to make the black bean burgers from the How Not to Die Cookbook as they are vegan, oil free and easy to prep.
This recipe is enough for 2 big salads or 4 smaller salads. It would also be a great option for a meal prepped lunch for 4 days. I make a homemade ketchup dressing to top it all off. Get creative and add some sriracha to my ketchup dressing for spice or mustard if you are into that. The avocado crema dressing I have made previously would be super fresh & yummy; just water it down for your preferred dressing consistency. If you don’t mind some oil try a Vegan Ranch dressing.
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Watch my video on youtube to see how easy it is to assemble this salad – it takes less than 5 minutes!
Veggie Burger Salad
Ingredients
- 2 romaine lettuce hearts
- 4 veggie burgers
- 1 cup tomatoes
- 1/2 red onion
- 1 package mushrooms
- 1 clove garlic
- 1 tbsp liquid aminos
- 1 avocado
- 1/2 cup ketchup
- 1/4 cup tahini
- 1/4 cup water
- 1 tbsp vinegar
- 1 tbsp pickle relish
- 1/8 tsp pepper
- 2 tbsp cilantro optional
- 1 jalapeno optional
Instructions
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Wash and chop romaine lettuce into bite sized pieces. Fill your salad bowl with a base of romaine.
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Warm your veggie burgers per package or recipe instructions. Crumble on top of lettuce.
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Saute one package of sliced mushrooms with 1 clove of chopped garlic and 1 tbsp of liquid aminos. Add cooked mushrooms to salad.
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Chop tomatoes & red onion and add into bowl.
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Add sliced avocado to salad.
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For salad dressing mix ketchup, tahini, water, relish, vinegar, and pepper in a small bowl. Add more water for desired consistency.
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Optional: garnish salad with sliced jalapeno and chopped cilantro.
Recipe Notes
- Try to use a ketchup with no added sugar
- You can make a batch of veggie burgers and freeze them; Then just warm one when you need it.
- This salad can be made into 4 smaller salads with one veggie burger per salad or 2 large salads with 2 veggie burgers each.
If you are looking for more plant based salad recipes check out my Daily Dozen Salad or my Peanut Tempeh Thai Salad. Let me know what you would add to your veggie burger salad in the comments below! Be sure to share your yummy salad with me on Instagram @emilyhappyhealthy.
Stay Happy & Healthy! – Emily