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loaded-summer-veg-burgers
These loaded burgers are kid-friendly and vegetarian. These burgers start with your favorite veggie burgers, topped with a fried egg, and covered in pepper sauce. | peteandgerrys.com
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Loaded Summer Veg Burgers

  • Meals
  • Farmer Favorite
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4/5 - 3 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 4 servings

Fresh veggies are delicious, as is anything with a fried egg on top. So fire up the grill, pick up a few of your all-time favorite veggie burgers, and take them one step further with a knockout roasted red pepper sauce and charred zucchini rounds piled high. That first bite might be messy (as all good burgers are)!

By: Naturally Ella

Ingredients

For the burgers, vegetables, and eggs:

  • 4 of your favorite vegetable burgers
  • 4 hamburger buns
  • 4 large Pete and Gerry’s Organic Eggs
  • 2 tablespoons ghee
  • 1 to 2 handfuls arugula, for topping
  • 1 small zucchini (8 ball zucchini work best)
  • 1 small red pepper
  • 1 small red onion
  • 1 tablespoon olive oil
  • Pinch of salt

For the pepper sauce:

  • 3 tablespoons fresh flat-leaf parsley
  • 1 small clove garlic
  • 1 tablespoon lemon juice
  • 2 to 3 tablespoons olive oil
  • Pinch of salt

Nutritional Information

Serv. Size: 1 burger, Servings: 4

Amount Per Serving: Calories 530, Fat Cal. 300, Total Fat 34g (52% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 910mg (38% DV), Total Carb. 35g (12% DV), Fiber 9g (36% DV), Sugars 6g, Protein 20g, Vitamin A (35% DV), Vitamin C (60% DV), Calcium (25% DV), Iron (30% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the burgers, vegetables, and eggs:

Step 1

Light your grill. Prep the vegetables by cutting the zucchini and onion into 1/2-inch thick rounds. Leave the pepper as is.

Step 2

Brush the vegetables with olive oil, sprinkle with salt, and place on the grill along with the vegetable burgers.

Step 3

Grill everything, turning occasionally, until lightly charred. (The red pepper should be blistered, like a roasted red pepper. It may need to hang out on the grill a bit longer.)

Step 4

While everything is grilling, fry your eggs with ghee, spooning the ghee over the egg whites and yolks until set to your liking.

To make the pepper sauce:

When the vegetables and burgers are done grilling, remove the charred skin and seeds from the red pepper then place the skinned red pepper in a food processor or blender along with 1 slice (4 to 5 rings) of the onion and the remaining ingredients for the pepper sauce. Blend until smooth, tasting and adding more parsley or salt as desired.

To assemble the burgers:

Toast the buns on the grill and layer with the red pepper sauce, arugula, burger, grilled zucchini, extra onions, and a fried egg. Serve while hot.

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