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Black Bean and Avocado Southwest Bowl

Fri, 31 Jul 2026 17:23:34 GMT

Meet your new weeknight go-to. This Southwest bowl layers Dr. Praeger's Black Bean Quinoa Veggie Burgers with creamy avocado, nutty farro, and fresh spinach, then pulls it all together with a bright lime-tahini dressing. It comes together in about 20 minutes, and it is every bit as colorful as it is satisfying.

Servings: 2 | Time: 20 minutes | Made with: Dr. Praeger's Black Bean Quinoa Veggie Burgers

Ingredients

2 Dr. Praeger's Black Bean Quinoa Veggie Burgers
1 ½ cups cooked black beans
½ cup quick-cook farro
2 cups fresh spinach
1 avocado, diced
1 red pepper, diced
1 tsp cumin
A handful of cilantro
Salt and pepper, to taste

Lime-Tahini Dressing

¼ cup tahini
1 tbsp olive oil
Juice from 1 lime

Instructions

Cook the farro according to package directions.
In a small saucepan, warm the black beans with the cumin and a pinch of salt and pepper.
Cook the Dr. Praeger's Black Bean Quinoa Veggie Burgers straight from frozen in a nonstick skillet, 5 to 7 minutes per side, until golden brown. Chop each burger into 6 pieces.
Whisk the tahini, olive oil, and lime juice together with a fork until smooth.
Build your bowls: spinach, black beans, farro, red pepper, burger pieces, and avocado. Sprinkle with cilantro and finish with the dressing.

Dig in while it is warm. Leftovers pack up beautifully for lunch the next day.

Double Decker Perfect Burger

Fri, 31 Jul 2026 17:23:30 GMT

When one patty just will not do, stack two. This Double Decker piles two Dr. Praeger's Perfect Burger patties with melty cheese, crisp lettuce, pickles, and a quick homemade burger sauce. It is the veggie burger that eats like the drive-thru classic you remember.

Servings: 1 | Time: 25 minutes | Made with: Dr. Praeger's Perfect Burger

Ingredients

For the Burger

2 Dr. Praeger's Perfect Burger patties
1 tbsp olive oil
1 sesame seed bun, plus 1 extra bottom bun
1 slice American or cheddar cheese
¼ cup shredded romaine lettuce
2 to 3 tbsp minced white onion
1 medium dill pickle, thinly sliced
2 to 3 tbsp burger sauce (recipe below)

For the Burger Sauce

¼ cup mayonnaise
1 tbsp minced pickles or pickle relish
1 tbsp minced white onion
1 tsp white or apple cider vinegar
¼ tsp sweet paprika
¼ tsp garlic powder
Sea salt and black pepper, to taste

Instructions

Make the burger sauce: stir all the sauce ingredients together in a small bowl. Taste and adjust. Set aside, or store in an airtight container in the fridge for up to 3 days.
Heat the olive oil in a frying pan over medium heat. Cook the Dr. Praeger's Perfect Burger patties straight from frozen, 3 to 4 minutes per side, until crisp outside and heated through.
Build it: bottom bun, cheese, sauce, onion, lettuce, and a patty. Add the second bottom bun, then another layer of sauce, lettuce, onion, pickles, and the second patty. Crown with the top bun and dig in.

Mushroom Risotto

Fri, 31 Jul 2026 17:23:29 GMT

Cozy, savory, and on the table in about 25 minutes. This shortcut mushroom risotto leans on Dr. Praeger's Mushroom Risotto Veggie Burgers and a box of risotto mix, then gets a lift from caramelized onion, cremini mushrooms, white wine, and thyme.

Servings: 4 | Time: 25 minutes | Made with: Dr. Praeger's Mushroom Risotto Veggie Burgers

Ingredients

4 Dr. Praeger's Mushroom Risotto Veggie Burgers
1 box store-bought risotto mix
2 tbsp extra virgin olive oil
2 cups yellow onion, thinly sliced
4 cups cremini mushrooms, sliced
¼ cup dry white wine
1 tsp dried thyme
Several pinches sea salt and black pepper
1 tbsp vegan butter (optional)
¼ cup vegan parmesan or nutritional yeast (optional)
1 tbsp chopped fresh parsley, for garnish (optional)

Instructions

Cook the risotto mix according to package directions.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until lightly caramelized and tender, 2 to 3 minutes.
Add the mushrooms, the frozen Dr. Praeger's Mushroom Risotto Veggie Burgers, white wine, thyme, and a pinch of salt and pepper.
Cook, stirring occasionally, for 6 to 8 minutes, breaking up the patties with your spoon as they cook.
Once the mushrooms are tender, stir the mixture into the risotto to combine.
Finish with vegan butter, vegan parmesan or nutritional yeast, and fresh parsley, if using.

Short on shortcuts? You can make the risotto from scratch with arborio rice and vegetable broth. It takes longer but holds up beautifully as make-ahead leftovers.

Rainbow Burgers

Fri, 31 Jul 2026 17:23:27 GMT

It does not have to be raining to enjoy a rainbow. This colorful stack builds a full spectrum of veggies on a Dr. Praeger's Super Greens Veggie Burger, and it is as fun to make as it is to eat. A great one to build with the kids.

Servings: 4 | Time: 14 minutes | Made with: Dr. Praeger's Super Greens Veggie Burgers

Ingredients

4 Dr. Praeger's Super Greens Veggie Burgers
4 buns, lightly toasted
¼ cup hummus
½ cup purple cabbage, thinly sliced
4 thin slices red onion
¼ cup spinach
1 avocado, mashed
½ yellow sweet pepper, cut into strips
1 carrot, cut into ribbons
1 medium tomato, sliced
4 tbsp ketchup

Instructions

Preheat the oven or toaster oven to 450°F. Place the Dr. Praeger's Super Greens Veggie Burgers on an ungreased baking pan straight from frozen. Bake about 7 minutes, flip, and bake another 5 minutes, until heated through and well browned.
Cut all the veggies into the sizes noted above.
Build from the bottom up: bun, hummus, cabbage, red onion, spinach, Super Greens burger, avocado, sweet pepper, carrot, tomato, ketchup, and the top bun.

Sweet Potato Littles Easy Sushi

Fri, 31 Jul 2026 17:23:25 GMT

Sushi night, no seafood required. We roll Dr. Praeger's Sweet Potato Littles into homemade veggie sushi with crisp vegetables and sticky sushi rice. It is a hands-on dinner the whole family can build together.

Servings: 1 | Time: 40 minutes | Made with: Dr. Praeger's Sweet Potato Littles

Ingredients

1 box Dr. Praeger's Sweet Potato Littles
2 cups uncooked sushi rice (glutinous white rice)
3 cups water
½ cup rice vinegar
1 tbsp vegetable oil
¼ cup white sugar
1 tsp salt
Nori sheets (sushi seaweed)
Your choice of veggies (carrots, cucumbers, avocado, or bell peppers)
Soy sauce, for dipping
Yuzu or lemon, optional for a quick ponzu dip
Bamboo rolling mat

Instructions

Rinse the rice until the water runs clear. Combine with the water in a medium saucepan, bring to a boil, then cook until tender.
While the rice cooks, prepare the Dr. Praeger's Sweet Potato Littles from frozen according to package directions. An air fryer gives them extra crunch.
In a small saucepan, combine the rice vinegar, oil, sugar, and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice.
Slice your veggies into matchsticks for easy rolling.
Spread a thin layer of sushi rice over a nori sheet, leaving about an inch bare at one end to seal.
Add a thin line of diced Sweet Potato Littles and veggies about an inch from the edge you will roll from.
Roll slowly, sealing the edge with a little cold water. Squeeze the mat gently and evenly around the roll.
With a sharp knife, slice into 5 to 6 bite-size pieces. Drizzle with your favorite sauce and enjoy.

Tip: quinoa can stand in for rice for extra crunch, and if rolling feels intimidating, turn it into a sushi bowl instead.

California Collard Cheeseburger

Fri, 31 Jul 2026 17:23:23 GMT

A fresh, bun-free spin on the cheeseburger. Dr. Praeger's California Veggie Burgers get wrapped in tender steamed collard leaves with avocado, tomato, and shredded carrot for a bright, vegan-friendly lunch.

Servings: 2 | Time: 20 minutes | Made with: Dr. Praeger's California Veggie Burgers

Ingredients

2 Dr. Praeger's California Veggie Burgers
2 large collard leaves
2 slices vegan cheese
1 tomato, sliced
½ cup cherry tomatoes, diced
1 avocado, sliced
⅓ cup shredded carrots

Instructions

In a nonstick skillet, cook the Dr. Praeger's California Veggie Burgers from frozen, about 5 minutes per side, until golden brown. Add the cheese and cook 2 more minutes to melt.
In a large skillet, steam the collard leaves with 1 tablespoon of water for 3 minutes to soften slightly.
Wrap each burger with tomato, avocado, and shredded carrot in a collard leaf and serve.