Black Bean Burgers
with Mojo Verde Aioli & Oregano Fries
Our zippy mojo verde sauce, packed with fresh cilantro and parsley, brightens and complements these veggie burgers. Golden-brown potatoes wedges, tossed with oregano, complete this hearty meal.
INGREDIENTS
- 1 russet potato, cut into wedges
- 1 tsp dried oregano
- 6 tbsp mojo verde sauce
- 1/4 cup vegan mayo
- 2 mini sweet peppers, tops trimmed and left whole
- 2 Actual Veggies® Black Burgers
- 2 pretzel burger buns
- 1 tbsp + 2 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 450°F. Combine potato, oregano, 2 tsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until potatoes are browned and crisp in places, 15 to 18 minutes. Leave oven on for step 4. (4-serving meal: use 4 tsp vegetable oil)
Combine mojo verde, mayo, and a pinch of pepper in small bowl and stir.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add peppers and a pinch of salt and pepper to one side of skillet. Add burgers to other side of skillet. Cook until peppers are soft and burgers are golden brown, 5 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil)
Toast buns directly on oven rack until lightly browned, 2 to 4 minutes. Place bottom half of each bun on plate. Spread with mojo verde aioli and top each with black bean burger and peppers. Spread more mojo verde aioli on top buns and close burgers. Serve with oregano fries and remaining mojo verde aioli. Tuck in!
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