Veggie Burgers From No Bull Burgers Now at Nature's Garden

Nature's Garden now offers veggie burgers from No Bull Burgers! 

These are unlike any veggie burger you’ve tried before with excellent flavor and texture. They use organic lentils and barley as the base, then add other organic vegetables to the mix like onions, spinach, roasted garlic, and mushrooms.

Nature's Garden offers all four NoBull varieties, including Original Veggie, Savory Mushroom and Roasted Garlic, Sun-dried Tomato and Spinach, and Mama Mia Spicy Italian. These burgers are already prepared, making them perfect for a quick weeknight meal- simply heat and eat.

Here is a recipe from Nature's Garden :

Nature’s Garden Veggie Burgers

1 package NoBull Burgers

1 tbl olive oil

4 oz Flat Creek Lodge Thomasville Tomme, sliced

2 cups Organic Girl SuperGreens

2 tomatoes, sliced

8 slices Lauri Jo’s Southern Sweet Cucumber Pickles

4 Real Bread Company Hamburger Buns

Sir Kensington's ketchup, mustard, and mayonnaise to taste

Heat a skillet with the olive oil over medium heat until almost smoking. Add the veggie burgers and cook on both sides until heated through, about 6-8 minutes. Next, simply slice your burger buns, then assemble the burgers by evenly distributing the toppings over all four burgers. Enjoy!

Organic Food IS Better For You

Well this comes as no surprise to us, but a new study shows that organic food is better for you than conventional produce. Check out the study here.

Nature's Garden Recipe Mixed Grilled Summer Vegetables

These marinated grilled veggies are simple and tasty, making them a perfect accompaniment to any meal. Enhance the smoky flavors by adding hickory or apple wood chips to your coals or gas grill while cooking. These are quite versatile and great leftover; mix them into scrambled eggs or top a bed of lettuce for a quick salad!

Marinated Grilled Mixed Vegetables

2 zucchinis, cut in half lengthwise

1 yellow squash, cut in half lengthwise

1 sweet onion, peeled and cut across into thick wedges

2 large tomatoes, cut into thick wedges

3 tbl olive oil

¼ cup white balsamic vinegar

salt and pepper to taste

Rinse and prep the vegetables, and place them into a large, flat container. Toss the vegetables in the olive oil and vinegar, then in salt and pepper. Allow the vegetables to marinade for at least an hour, or go longer for deeper flavor. When ready to cook, heat your charcoal or gas grill for high, direct heat cooking. Place vegetables over the flames and grill, starting with the onion, then adding the zucchini and squash, then the tomatoes. Grill until the vegetables are charred and tender, turning once. Remove from heat and allow to cool slightly before serving. Refrigerate any leftovers and save for later use.