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 potato wedges tossed with oregano complete this hearty meal.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 1 tsp dried oregano
- 6 tbsp mojo verde sauce
- 1/4 cup vegan mayo
- 2 mini sweet peppers, left whole
- 2 Actual Veggies® Black Burgers
- 2 pretzel burger buns, sliced
- 5 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
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-servings: 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-servings: 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!