Add This Open-Faced Greek Veggie Burger to Your Meal Prep Rotation
Tired of feeling like you’re missing out on some of your favorite foods when you’re trying to stick to a healthy meal plan? Consider this open-faced veggie burger the cure to your burger (and snack) cravings! With the protein and carbs you need to power through those treacherous hours between meals, this flavorful sandwich will keep you fueled in just a few bites.
Whether you make your own veggie patties or use a store-bought alternative, this meal prep-friendly recipe comes together in less than 30 minutes. Want to throw it together even faster? The night before, toss together the black olive and cucumber salad that tops off the burger! Letting the veggies soak in a dressing of red wine vinegar overnight will lock in extra flavor and make for an even faster prep time.
Finding snacks that quell your hunger and taste good will be a problem of the past with this snack recipe in your cookbook. From a bright variety of veggies in the salad, to mustard spread on your bun of choice, the flavor game is strong.
Feel free to try some variations to keep things interesting. Not in the mood for the extra carbs that come from a traditional bread-based bun? Swap it out for a piece of leafy lettuce or a bed of riced cauliflower. Or, try swapping a veggie patty for chicken for a change of protein. Whichever way you choose to tweak the base recipe, this flavor-packed snack will keep you going until you get to your next meal.
Check out the full recipe for the Open-Faced Greek Veggie Burger below. For more meal prep ideas like this one, check out Openfit’s nutrition plans. With options to tailor plans to your personal caloric needs, and paired with workout programs, you just got one step closer to reaching your fitness goals!
Open-Faced Greek Veggie Burger
- ⅔ medium cucumber
- 5 kalamata olives
- 1 tsp. red wine vinegar
- ¼ tsp. dried oregano
- Nonstick cooking spray
- 1 veggie burger patty
- 1 slice low-sodium sprouted whole-grain bread
- 1 tsp. mustard
Chop cucumber and olives; combine in small bowl with vinegar and oregano. Set aside.
Place medium nonstick skillet lightly coated with cooking spray over medium-high
heat. Cook veggie burger patty for 3 to 4 minutes per side, until heated through and
While the veggie burger cooks, toast bread; spread with mustard.
Place veggie burger on toast; top with cucumber mixture. Serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative