Quick & Easy Summer Dinner: Cucumbers Stuffed with Veggie Burger Crumbles, topped with Avocado Hummus & a side of Jicama Salad

When you need to use what you have in the fridge and freezer to whip up a quick, delicious and fun to eat meal, this simple menu will do the trick.  The only thing I actually didn’t have on hand was jicama but I’m going start buying it regularly from now on because it’s so nutritious and crunchy.

I’ve got big bulk boxes of veggie burgers in my freezer and I really want do something different and delicious with them.  I’ve been thinking about creating a new, interesting way to use Gardenburger’s Malibu Vegan Burgers, which I have talked about in a previous post called, Gardenburger’s Malibu Vegan Burger on a Coco Lite Pop Cake Raft,  I buy these at Costco and just love them.

Somehow I also ended up with a bumper crop of 6 cucumbers in my fridge which is definitely more than I can really use. I hate throwing away unwanted veggies. My daughter had this great idea to cut the cucumbers the long way and scoop out the seeds and part of the insides to create some space to stuff into. I softened the veggie burgers in the microwave for a couple of minutes until they were warm and soft and crumbly.  I cut each cucumber half into about 3 sections and put a spoonful of one of the veggie burger crumbles inside the space in the center. Topped with some avocado hummus on each sections, served with jicama salad on the side, you have a filling, nutritious meal. I also served a side of marinated roasted portobello mushrooms, as well, because I thought it wouldn’t be enough food but boy, was I wrong. Plenty of leftovers!

Cucumbers Stuffed with Veggie Burger Crumbles

Ingredients

6 cucumbers

4 frozen veggie burgers (Gardenburger Malibu Vegan Burgers)

Method

1) Cut off the ends of the cucumbers and then slice the cucumbers in half lengthwise

2) With a knife or spoon, cut out the center seeds and a bit of the center to leave a space to fill into

3) Cut each cucumber across the width in thirds

4) Warm up the veggie burgers in the microwave or in a skillet, being careful not overcook or brown

5) With a fork, crumble the veggie burgers and fill each cucumber section.

6) Top with Avocado Hummus (below)

 

Avocado Hummus

1 can of garbanzo beans, drained & rinsed

2 ripe avocados

1 tsp minced garlic

1 cup fresh cilantro

juice of half a lemon

salt & pepper to taste

Method

In a food processor, combine all the ingredients until smooth. If it’s a bit dry, add either a minimal amount of water or olive oil to get it going.

Jicama Salad

Ingredients

1 medium size jicama, peeled and diced

3 baby peppers, orange, yellow & red, diced

3 small tomatoes, diced

1 tsp minced garlic

2 sprigs of chopped fresh cilantro

juice of 1 lime

Method

Combine all the ingredients in a medium sized bowl and chill in the fridge for 15-30 minutes for the flavors to blend.

 

 

 

 

 

Easy Marinated, Roasted Portobello Mushrooms, Click Here.

 

 

 

 

 

For my original post for the Gardenburger Malibu Vegan Burger recipe, Click Here

Enjoy!

xox Ellen