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Pizza Bagel

Tue, 08 Sep 2026 17:57:33 GMT

Toast a bagel, pile on a Dr. Praeger's California Veggie Burger with sauce and cheese, and pizza night is handled in 15 minutes.

Servings: 4 | Time: 15 minutes
Made with: Dr. Praeger's California Veggie Burgers

Ingredients

2 Dr. Praeger's California Veggie Burgers
2 everything bagels
1 tomato, cut into 4 thick slices
1/4 cup mozzarella cheese
1/2 cup tomato sauce
1/4 cup basil, shredded

Instructions

Preheat the oven or toaster oven to 450°F. Place the Dr. Praeger's California Veggie Burgers straight from the freezer onto a baking pan.
Bake about 7 minutes until browned. Carefully flip and bake 3 minutes more, until heated through.
Transfer to a cutting board and roughly chop each burger into 4 to 6 pieces.
Slice the bagels in half and build each one with tomato sauce, tomato slices, burger pieces, mozzarella and basil.
Return to the oven for 5 to 7 minutes, until the cheese is bubbly. Slice and serve hot.

Dr. Praeger's products cook straight from the freezer. No thawing needed, and the microwave works in a pinch. Check the package for times.

Santa Fe Quesadillas

Tue, 08 Sep 2026 17:57:28 GMT

Upgrade the cheesy quesadilla with a Dr. Praeger's California Veggie Burger, sweet corn, hot peppers and creamy cotija.

Servings: 4 | Time: 20 minutes
Made with: Dr. Praeger's California Veggie Burgers

Ingredients

2 Dr. Praeger's California Veggie Burgers
4 medium flour tortillas
1/2 tbsp butter, or coconut oil
1 cup corn
1/2 cup mixed hot peppers, finely diced
1 cup cotija cheese
1/2 cup cilantro

Instructions

Heat a non-stick pan over medium. Add the Dr. Praeger's California Veggie Burgers straight from the freezer and cook about 7 minutes until browned.
Flip and cook 5 minutes more, until heated through and well browned. Transfer to a cutting board and roughly chop each burger into 4 to 6 pieces.
Wipe out the skillet and return it to the stove. Build each quesadilla with a tortilla, cotija, peppers, corn, burger pieces and a second tortilla.
Add butter to the skillet and fry each quesadilla 4 to 5 minutes per side, until the tortillas are browned and crisp.
Slice in half, top with cilantro and serve.

Dr. Praeger's products cook straight from the freezer. No thawing needed, and the microwave works in a pinch. Check the package for times.

QB Sneak Veggie Burger Pile-Up Nachos

Tue, 08 Sep 2026 17:57:23 GMT

Huddle up, it's veggie time! These loaded nachos built on Dr. Praeger's Black Bean Quinoa Veggie Burgers are a guaranteed game day touchdown.

Servings: 10 | Time: 20 minutes
Made with: Dr. Praeger's Black Bean Quinoa Veggie Burgers

Ingredients

3 Dr. Praeger's Black Bean Quinoa Veggie Burgers
6 oz. tortilla chips
3 jalapenos, thinly sliced
1 cup corn kernels
2 cups cherry tomatoes, diced
1/2 cup shredded cheddar cheese
1 avocado, cubed
1/2 cup cilantro
1/2 cup sour cream
1 lime

Instructions

Preheat the oven to 400°F. Place the Dr. Praeger's Black Bean Quinoa Veggie Burgers straight from the freezer on an ungreased baking pan.
Bake about 5 minutes, flip, and bake 3 minutes more. Cut each burger into quarters.
Spread the tortilla chips in a single layer on a baking sheet.
Layer on the jalapenos, corn, tomatoes and burger pieces. Top with cheddar and roast 5 to 7 minutes, until the cheese is melted.
Finish with sour cream, avocado, cilantro and a squeeze of lime. Pass the plates.

Dr. Praeger's products cook straight from the freezer. No thawing needed, and the microwave works in a pinch. Check the package for times.

Chili Cheeseburger

Tue, 08 Sep 2026 17:57:22 GMT

Need a game day showstopper? Pile quick stovetop chili and melty cheddar on a Dr. Praeger's Black Bean Quinoa Veggie Burger.

Servings: 4 | Time: 20 minutes
Made with: Dr. Praeger's Black Bean Quinoa Veggie Burgers

Ingredients

Quick chili

1 can pinto beans, drained and rinsed
1 green chili pepper, finely chopped
1 cup tomatoes, finely chopped
1/2 onion, finely chopped
1 tsp chili powder
1/2 tbsp olive oil

Burgers

4 Dr. Praeger's Black Bean Quinoa Veggie Burgers
4 buns
1/2 cup shredded cheddar cheese, or a plant-based version
1/4 cup plain Greek yogurt, or a plant-based version
4 to 6 large spinach leaves

Instructions

In a medium saucepan over low heat, cook the onion, tomatoes and chili pepper in olive oil with the chili powder for 5 minutes.
Add the beans and simmer 3 minutes more. Keep warm.
In a non-stick skillet, cook the Dr. Praeger's Black Bean Quinoa Veggie Burgers straight from the freezer, 5 to 7 minutes per side, until golden brown.
Build each burger with spinach, a patty, a scoop of chili, shredded cheddar and a small dollop of Greek yogurt. Serve right away.

Dr. Praeger's products cook straight from the freezer. No thawing needed, and the microwave works in a pinch. Check the package for times.

Super Greens Power Bowl

Tue, 08 Sep 2026 17:57:21 GMT

One bowl, big flavor. Dr. Praeger's Super Greens Veggie Burgers over quinoa with a bright basil-avocado pesto.

Servings: 2 | Time: 35 minutes
Made with: Dr. Praeger's Super Greens Veggie Burgers

Ingredients

Bowl

2 Dr. Praeger's Super Greens Veggie Burgers
1/2 cup quinoa
1 ear corn, kernels cut off
1/2 cup baby tomatoes
1/2 cup sprouts
1 avocado, sliced

Basil-avocado pesto

2 cups basil
1/2 cup olive oil
1 tbsp pine nuts
1 tsp minced garlic
1/2 avocado
Salt and pepper to taste

Instructions

Bring 1 cup of water to a boil, add the quinoa and simmer about 20 minutes, until tender.
While the quinoa cooks, blend the basil, olive oil, garlic, pine nuts, avocado and a pinch of salt until smooth.
In a non-stick skillet, cook the Dr. Praeger's Super Greens Veggie Burgers straight from the freezer, 5 to 7 minutes per side, until golden brown. Cut each burger into 4 slices.
Remove the burgers and warm the tomatoes and corn in the same skillet for 3 to 5 minutes.
Toss the quinoa with the pesto, then top with the burger slices, tomatoes, corn, sprouts and avocado. Season and dig in.

Dr. Praeger's products cook straight from the freezer. No thawing needed, and the microwave works in a pinch. Check the package for times.

Deconstructed Perfect Burger Bowl

Tue, 08 Sep 2026 17:57:16 GMT

No bun required. A Dr. Praeger's Perfect Burger over butter lettuce with every fixing you want and the dressing you like best.

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

Ingredients

Bowl

1 Dr. Praeger's Perfect Burger patty
2 cups butter lettuce, chopped
1/2 tomato, sliced
1/4 cup red onion, sliced
1 avocado, sliced
1/2 cup potato chips
1/2 cup sweet potato fries
1/2 cup onion rings

Dressing, pick one

Tahini
Ranch
Thousand island
Olive oil and vinegar

Instructions

Cook the Dr. Praeger's Perfect Burger straight from the freezer. In a skillet over medium heat, cover and cook 7 minutes, then flip, re-cover and cook 7 to 9 minutes more, until browned and heated through.
Add the butter lettuce to a bowl.
Top with the patty, tomato, red onion, avocado, potato chips, sweet potato fries and onion rings.
Drizzle with the dressing of your choice and devour.

Dr. Praeger's products cook straight from the freezer. No thawing needed, and the microwave works in a pinch. Check the package for times.

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.