Name: Caprese Veggie Burger with Mozzarella, Basil Pesto & Arugula Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 67 ½ ml basil pesto; 1 ½ (227 g) pkgs fresh mozzarella cheese; 67 ½ ml Italian salad dressing; ⅓ cup pine nuts; 3 tomatoes; 6 veggie burger patties, plant-based; 6 whole grain buns or rolls; extra virgin olive oil

Caprese Veggie Burger with Mozzarella, Basil Pesto & Arugula SaladCaprese Veggie Burger with Mozzarella, Basil Pesto & Arugula Salad — a 25-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

67 ½ ml basil pesto

1 ½ (227 g) pkgs fresh mozzarella cheese

67 ½ ml Italian salad dressing

⅓ cup pine nuts

3 tomatoes

6 veggie burger patties, plant-based

6 whole grain buns or rolls

extra virgin olive oil

Instructions

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add burger patties and cook, flipping once, until golden brown and cooked through, 8-10 minutes (or cook patties according to package instructions). Remove to a plate.

While the patties are cooking, slice mozzarella into rounds.

Wash, dry, and slice tomatoes into rounds.

Wash and dry the arugula. (Skip this step if it came pre-washed.)

Toast buns if desired.

Place the bottom half of each bun on a flat surface, then top with burger patties, mozzarella, tomato, and pesto. Close with the top half of each bun.

To serve, divide caprese burgers and arugula between plates. Drizzle dressing over the arugula, sprinkle with pine nuts, and enjoy!

Open this recipe in Flambette