Cooking and Baking

4 Ways To Use Veggie Burgers On Meatless Mondays!

Sara and Yossi Goldstein October 18, 2021

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Ahhh, back to the dinner routine! Looking to change it up? Try making one of the days of the week designated to a meatless meal. It’s quite easy to do with the large selection of Dr. Praeger’s veggie burgers available! The different flavors inspired me to make unique themed meals. For healthier eats, we’ve got a grain bowl inspired by the California burger, and an Asian/Thai-style salad inspired by the Asian burger. We’ve got a pita sandwich with the Kale burger, if you’re craving some carbs, and a chili bowl with the black bean burger for those colder, windier days. Enjoy!

Veggie Burger Grain Bowl

Yields: 2 servings

Everything is better in a bowl! A grain bowl is a great way to get a filling and nutritious dinner on the table. I went for a California-style bowl to go with the burger, complete with pico de gallo and alfalfa sprouts. My grain of choice is quinoa, but feel free to substitute it for anything you’d like – for example, brown rice.


2 to 4 Dr. Praeger’s California burgers, cooked according to package directions
1 cup tri-color quinoa, cooked according to package directions
2 sweet potatoes, cut into cubes
2 tablespoons olive oil
1 teaspoon kosher salt
1 (15-ounce) can black beans
1 avocado, sliced

Alfalfa sprouts

Pico de Gallo:

2 large tomatoes, diced
1/4 onion, chopped
2 jalapeños, finely diced
1/3 cup cilantro leaves, chopped
3 tablespoons fresh lime juice
Kosher salt


1. Preheat oven to 375 degrees Fahrenheit.

2. Toss the sweet potatoes with the olive oil and salt and roast until golden, 20 to 25 minutes. Remove from the oven and set aside.

3. Prepare the pico de gallo. Combine all the ingredients in a bowl. Let it sit for 10 minutes before serving.

4. Assemble two bowls starting with the quinoa as the base. Add the roasted sweet potatoes, black beans, pico de gallo, and one burger per bowl. Top with alfalfa sprouts.

Vegetarian Chili

Yields: 2 to 4 servings

A good, hearty chili is perfect for those cozy nights at home. I chopped up the black beans and quinoa burgers for an extra boost of protein and flavor. I went all out on the toppings, but feel free to customize them to your liking!


2 Dr. Praeger’s Black Bean Quinoa Veggie Burgers, cooked according to package directions
Vegetarian chili (recipe below)
1/2 avocado, sliced 
Sour cream
Shredded cheddar
Corn chips
1 jalapeno, sliced

Vegetarian Chili:

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced (or 2 frozen garlic cubes)
1 carrot, diced
1 stalk celery, diced
1 green pepper, diced
1 and 1/2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Salt and black pepper to taste
3 cans of beans (any combination of black, pinto, cannelloni, or kidney will do)
1 (28-ounce) can fire roasted diced tomatoes
1 to 2 cups vegetable stock, depending on your preferred consistency


1. Start by making the chili. Sauté the onion, garlic, carrot, celery, and green pepper for seven to 10 minutes.

2. Add in the spices and mix well to coat all the vegetables. Add the beans, tomatoes, and broth.

3. Bring the chili to a boil, then simmer for 30 to 40 minutes. Divide up the chili into bowls and top with desired toppings.

Asian Style Salad

Yields: 2 servings

The crunch of the fresh veggies and chow mein noodles, the creamy peanut butter dressing, and the hearty burger make this salad both filling and crazy delicious! This salad won’t leave your stomach wondering where the main course is…


2 to 4 Dr. Praeger’s Asian Veggie Burgers, cooked according to package directions
2 cups chopped romaine lettuce
1 cup chow mein noodles
1/2 cup shredded red cabbage
4 scallions, sliced
1/2 cup cooked edamame
1/2 red pepper, cut into strips
1 Persian cucumber, sliced

Peanut Butter Dressing:

1/2 cup creamy peanut butter
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1 to 2 tablespoons water, as needed


1. Prepare the dressing. Whisk together all the ingredients in a bowl or in a dressing bottle and shake to combine. Add a little water as needed until you reach your desired consistency.

2. Assemble the salad starting with the lettuce. Add the burgers and all the toppings. Toss with peanut butter dressing just before serving.

Pita Pockets

Yields: 2 servings

Move over, falafel! The kale burger is tucked between crispy lettuce, juicy tomatoes, cucumbers, and red onion for a classic pita sandwich. I added a drizzle of tahini and a sprinkle of feta for a finishing touch!


4 Dr. Praeger’s Kale Veggie Burgers, cooked according to package directions
2 pitas, sliced in half
Hummus, for spreading
1/2 cup butter lettuce, or lettuce of choice
1 tomato, cut into thin slices
1 Persian cucumber, cut into slices
1/4 red onion, cut into strips
1/4 cup crumbled feta (optional)
Tahini (optional)


1. Spread the inside of the pitas with hummus.

2. Add in the burger, lettuce, tomato, cucumber, and red onion.

3. Before serving, add crumbled feta and a drizzle of tahini, if desired.

The Dr. Praeger’s veggie burger options are endless! It’s so easy to make a meatless meal that’s filling and tastes delicious.

To see all of the delicious and wholesome products Dr. Praeger’s offers, visit their website HERE.