with Pickled Jalapeños & Barbecue Fries
Summer is burger season, so let's get it going! This tasty Lightlife™ burger is made from pea protein, gets its color from beets, and is seasoned with onion and garlic powder. We add cheese and pickled jalapeños for a bold bite. And these burgers are awesome cooked on the grill, so why not give it a go? By the way, this burger packs 20 grams of plant-based protein and 0 grams of cholesterol. How great is that?
- 1 red onion
- 2 russet potatoes
- 2 garlic cloves
- 1 tbsp BBQ seasoning
- 2 Lightlife™ Plant-Based Burgers
- 2 Field Roast® Chao Slices
- 2 potato buns
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 3.5 oz pickled jalapeños
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet with lid
- Baking sheet
Preheat the oven to 425°F. Peel and slice the red onion into ½ inch thick rounds. Cut the russet potatoes into ½ inch thick wedges. Peel and mince the garlic.
Place the onion rounds on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Push onion rounds to one side, and add the wedged potatoes, 2 tsp vegetable oil, BBQ seasoning, and a pinch of pepper to the other side of the baking sheet. Toss to coat. Roast until the barbecue fries are crispy and browned in places, 17 to 20 minutes.
Heat 2 tsp vegetable oil in a large nonstick skillet over medium heat. Once hot, add the Lightlife burgers and cook until well browned, 5 to 7 minutes per side. Remove burgers from heat and top with Chao cheese slices, cover, and cook until melted, 3 to 5 minutes. Slice the potato buns and toast directly on the oven rack, 3 to 5 minutes.
Add minced garlic, Vegenaise, and a pinch of salt and pepper to a small bowl. Mix the garlic aioli until combined.
Spread some garlic aioli on the toasted potato buns. Top with the Lightlife burgers, roasted onions, and pickled jalapeños. Serve with the barbecue fries and any remaining garlic aioli for dipping. Dig in!