Costco Veggie Burger Recipes

TURKEY AND VEGETABLE BURGERS

Steps:

• Heat the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the diced red pepper and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in the garlic and the grated carrot and cook, stirring, for another minute or two, until the carrots have softened slightly and the mixture is fragrant. Remove from the heat.
• In a large bowl, mash the ground turkey with a fork. Add about ¾ teaspoon kosher salt if desired, and mix in the barbecue sauce, ketchup, and freshly ground pepper to taste. Add the sautéed vegetables and mix together well. Shape into 6 patties, about ¾-inch thick. Chill for 1 hour if possible to facilitate handling.
• Heat a nonstick griddle or a large nonstick frying pan over medium-high heat and brush with a small amount of canola oil, or prepare a medium-hot grill. When you can feel the heat when you hold your hand above it, cook the patties for 4 minutes on each side. Serve on whole grain buns, with the condiments of your choice.

COSTCO'S VEGGIE BURGER RECIPE

Steps:

• Heat a 9 inch cast iron skillet on low/med heat then add 1 tablespoon olive oil. Place 2 Costco veggie patties on the skillet. Then place asparagus spears around the patty. Drizzle 1 tbs olive oil on the asparagus spears. Add pine nuts to vacant area within skillet. While the patties, pine nuts, asparagus are cooking, divide sandwich thins in half and toast on high toaster setting. Stir the pine nuts and asparagus often to obtain even cooking while patties are browning. Flip the patties after about 3 to 4 minutes and continue to stir the pine nuts and asparagus at the same time for an additional 3 to 4 minutes. Remove the sandwich thins from the toaster and top each with one slice of cheese. Layer in this order on top of the bread and cheese. Veggie burger, thin tomato slices, thin cucumber slices, thin onion slices, fresh grated parmesan cheese. Salt and pepper. Garnish the sides of the plate with a generous helping of asparagus/pine nuts.