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Recipe courtesy of Melissa Gaman for Food Network Kitchen

Veggie Burger Cobb Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Swap out chicken or deli meats for a crispy bean-based veggie burger for a different take on a classic salad. Salty feta is a great accompaniment to the creamy dressing and fresh vegetables, but really any crumbled or chopped cheese will do.



  1. Cook the veggie burgers as the label directs either in an oven, skillet or air fryer until crisp on the outside. Meanwhile, bring a medium saucepan of water to a boil. Carefully lower the eggs into the water, reduce the heat and simmer for 9 minutes. Immediately transfer to a bowl of ice water and let cool, 5 minutes.
  2. Whisk the sour cream, buttermilk and vinegar in a small bowl; season with salt and pepper and stir in the chives. Peel the cooled eggs and quarter. Chop the warm veggie burgers.
  3. Toss the greens in a large bowl with a pinch each of salt and pepper and 2 to 3 tablespoons of the sour cream dressing. Divide among plates or bowls. Arrange the tomatoes, avocado, cucumber, feta, eggs and veggie burgers in rows on top of the lettuce. Drizzle the remaining dressing evenly over the salads.