There has always been a battle between whether veggie burgers, salads, and wraps are your healthiest option. Many of these items are stuffed with high calorie ingredients, creamy dressings, and preservatives, which is not the healthies option. At the end of the day, if you want to live a healthier life and eat healthier, you have to take charge. Many of these items are stuffed with high calorie ingredients, creamy dressings, and preservatives, which is not really good for you.
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Many of us love veggie burgers because not only are they delicious and a meatless option, but they’re supposed to be high in protein. Yet, many store bought veggie burgers are made with processed soy, which isn’t as healthy as natural soy. These veggie burgers are often sold in the frozen aisle, so they’re packed with sodium and because they need those preservatives to last longer.
If you opt for buying veggie burgers at a store, check out the label and make sure they contain less than 1 gram of fat. As well as fewer than 10 grams of protein because those with more than 10 grams of protein will most likely have a lot of soy protein and not so many veggies. One of the easiest ways to spot if a burger is healthy is if you could actually decipher the ingredients. While they may be called veggie burgers, a lot of them may only include vegetable stock for flavor. Many of the healthier veggie burgers, you can clearly see the ingredients, like beans, carrots, herbs, and mushrooms.
Your best bet is to make your own veggie burgers so that you know exactly what you’re eating. Many veggie burgers can include several ingredients and some that are difficult to find, but mushrooms, especially portabella mushrooms are pretty easy to find and you don’t need many ingredients. Plus if you love steak and a meaty texture, this is the best way to go:
Portobello Mushroom Burgers
4 Portobello mushrooms
¼ cup of balsamic vinegar
1 tsp. of dried oregano
1 tbsp. of minced garlic
2 tbsp. of olive oil
Salt and pepper to taste
1 tsp. of dried basil
4 1-ounce slices of cheese
Wash Portobello mushrooms and remove stems, brush the tops to make sure they don’t have any excess dirt. Mince 2-3 cloves of garlic finely. In a measuring cup, add the ¼ cup of balsamic vinegar and add the garlic, 2 tbsp. of olive oil, 1 tsp. of dried basil, 1 tsp of dried oregano, and salt and black pepper to taste. Mix it well and pour the mixture over the mushrooms. Turn over the mushrooms and spread the marinade evenly and set them aside for 15 minutes. Add vegetable oil to the grill and grill the mushrooms 5 to 8 minutes or until tender and brush them with excess marinade for more flavor. During the last 2 minutes of grilling add the cheese and let it melt on top. Serve in a bun or just on it’s own with lettuce, tomato, and grilled onions.