Southwest Veggie Burgers with Guacamole
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 10 min
- Cost
- $19.00
- Nutrition
- 580 cal · 28g protein
- quick
- 20-min
- meatless
- skillet
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain bread or a bun
Southwest Veggie Burgers with Guacamole is a Mexican weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $19 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count plant-based veggie burger patties
- 4 count whole grain hamburger buns
- 1 cup shredded Mexican blend cheese
- 1 cup guacamole
- ½ cup salsa
- 5 oz spring mix greens
- 1 count lime
- 1 bunch fresh cilantro
- 2 tbsp olive oil
- ½ tsp chili powder
Steps
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add the veggie patties and cook 4 minutes on the first side.
- Flip the patties, sprinkle with chili powder, and top each with 1/4 cup shredded cheese. Cook 3 to 4 minutes more until the cheese melts and the patties are hot through.
- While the patties cook, chop a handful of cilantro leaves. Whisk the juice of the lime with the remaining 1 tablespoon olive oil in a large bowl, then toss with the spring mix and cilantro.
- Toast the buns in a dry skillet or toaster for 1 to 2 minutes until golden.
- Spread guacamole on the bottom buns, add a cheesy patty, spoon on salsa, and close with the top bun. Serve with the lime-cilantro greens on the side.
- Picky eater tip: serve the patty plain on a bun, with the guacamole, salsa and greens on the side.
- Make ahead: chop the cilantro and whisk the lime dressing up to 1 day ahead. Store covered in the fridge and toss with the greens just before serving.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 48 g
- Fiber
- 8 g
- Sugar
- 4 g
- Fat
- 28 g
- Saturated fat
- 10 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop