This burger makes a great lunch for either home or the office. If you’re taking it to work, bring the tomato salad in a small container and add it to the sandwich just before eating. This will keep the bun from getting soggy.

Nonstick cooking spray
1 veggie burger patty
1/2 cup chopped tomatoes (Men: 2 cups)
1/2 cup alfalfa sprouts (Men: 1 cup)
1/2 cup broccoli sprouts
1 tablespoon non-fat mayonnaise
1 teaspoon chopped fresh basil (Men: 2 teaspoons)
1/4 teaspoon minced fresh garlic
1/4 teaspoon sherry vinegar
One 2:90 hamburger bun
1 teaspoon Dijon mustard
Freshly ground black pepper

Heat an 8-inch skillet over medium heat. Spray with nonstick cooking spray. Cook the veggie burger patty for 3 to 4 minutes on each side, or until heated through.

In a small bowl, combine the tomatoes, sprouts, mayonnaise, basil, garlic and vinegar. Toss well to coat the tomatoes and sprouts with the mayonnaise dressing.

Spread both sides of the bun with mustard. Place the cooked patty on the bottom bun, top with the tomato salad, and season with black pepper to taste.

Men: Make a side salad with the extra chopped tomatoes and alfalfa sprouts that don’t fit on your burger. Top the salad with the cheese and avocado from the menu list, and dress with sherry vinegar or lemon juice and freshly ground black pepper.

Serves 1

Women: CALORIES 220; FIBER 7g; FAT 5g; PROTEIN 16g; CARB 31g; SODIUM 820mg
Men: CALORIES 260; FIBER 9g; FAT 6g; PROTEIN 16g; CARBS 40g; SODIUM 840mg