healthy thanksgiving sandwich recipe: sunshine burger

healthy thanksgiving sandwich recipe: sunshine burger

It’s no secret that I’m loving the Olympics this year. I’ve been chatting it up with clients all day every day, talking about the latest cool thing that happened the night before. It’s safe to say that I’ll be a little sad when the festivities are over. (Also glad to see Bob Costas’ eyes are slowly becoming less terrifying to look at…)

I’m always blown away by the sheer talent of every athlete in the Olympics. Their strength is so admirable, watching them makes me really want to work harder on my fitness. I have all good intentions but it’s just hard for me to fit in time to train any more, let alone eat the right foods to support the strength gains I want!

Lunch is always the hardest meal for me. I struggle to find something nutritious and quick, and I lately have become obsessed with various types of meatless burgers. I never want a heavy meat-laden meal for lunch, so vegan or vegetarian burgers are perfect for me–light with protein!

Anyway, I was sent some plant-based burgers from Sunshine Burgers recently and I’m not joking, I really really like them. They’re organic and non-GMO verified (bonus!), and are gluten free for all those gluten intolerant out there. I was eating on the other day and I made up an awesome recipe that I’m pretty proud of–I can’t wait to share with you…

The Vegetarian Thanksgiving Sandwich!

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Yup, I’m serious, y’all. I tried the Hemp & Sage flavored burger the other day and I was inspired–it has all the herbs and spices of a Thanksgiving meal! You know those Thanksgiving sandwiches that delis sell that are like turkey, cranberry sauce, stuffing, gravy, etc? I truly love them, but I feel kind of nasty with how full I am after eating one. I came up with a healthier version that can be used for lunch, dinner, whenever.

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Ingredients:

  • 1 Hemp & Sage patty from Sunshine Burgers (this ingredient is key because of the savory flavor of this specific patty)
  • Whole berry cranberry sauce
  • Arugula
  • 1 round roll/bun

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Heat up a skillet on medium heat with a little non-stick spray. Cook up the burger patty for 6-10 minutes, flipping occasionally for even cooking. I like some brown crisp on both sides.

While the patty is cooking, slice the roll or bun. Toast the bun if you like–it’s a nice touch because it then melts up the cranberry sauce!

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Place the cooked patty on the bottom half of the roll. Spread cranberry sauce on the top half of the bun. Be generous with the cranberry sauce, it makes the sandwich delicious!

Top the burger patty with arugula. Place the bun on top and you’re all set!

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A tasty sandwich with a fraction of the calories.

Sunshine Burger has a lot of flavors and I’m not lying, they’re genuinely good. Not fake tasting like other companies can sometimes be! If you’re in Miami like I am, you can find the burgers in Publix or Whole Foods stores. Here’s where you can find them for your location!

I’ll be making more of these plant-based lunches to support my busy days and those times where I try to amp up my training. Gotta make sure I pack in enough protein to keep me going!

Do you tend to eat vegetarian or meat-based lunches? Have you ever had a Thanksgiving sandwich?

Sunshine Burger provided me with samples of various flavors of plant-based burger patties. All opinions are my own.