Sprouted Veggie Burger

Directions Print

1. Cut bun in half and butter with 1 tablespoon of mayonnaise and toast.
2. On a hot grill, grill the eggplant, zucchini and yellow squash, season with salt and pepper, drizzle with a little olive oil when cooked, let cool.
3. Slice fresh mozzarella into ¼" slices, season with salt and pepper.
4. Smear the basil spread on both sides of the bun.
5. Build the sandwich starting with the grilled eggplant, sliced tomato, fresh mozzarella, grilled squash, and sliced onion top with a little spring mix.
6. Toothpick the lid on and serve with your favorite Block and Barrel potato chips.