Carrot Burgers
with Spicy Ranch Celery Slaw & Dilly Garlic Fries
INGREDIENTS
- 1 russet potato, cut into 4-inch sticks
- 1 tsp dried dill
- 2 garlic cloves, peeled and minced
- 4 slices sourdough bread
- 2 Actual Veggies® Orange Burgers
- 1/4 cup vegan ranch dressing
- 1 tbsp Sriracha
- 2 celery stalks, trimmed and thinly sliced
- 2 tbsp vegetable oil*
- Salt and 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, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until fries are tender and golden brown, 15 to 18 minutes. Sprinkle with dill and garlic and roast until garlic is fragrant, an additional 5 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil).
Place sourdough directly on top oven rack and toast for 2 to 4 minutes. Set aside. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Cook burgers until browned and heated through, 4 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil).
Stir together ranch, Sriracha, and a pinch of salt and pepper in medium bowl. Transfer just 2 tbsp spicy ranch to small bowl and reserve for dipping. Add celery to remaining spicy ranch and toss to combine. (4-serving meal: reserve 4 tbsp spicy ranch).
Place 1 toasted sourdough slice on each plate and top with carrot burgers and spicy ranch celery slaw. Close sandwiches with second toasted sourdough slice. Serve with dilly garlic fries and extra spicy ranch for dipping. Enjoy!
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Green Veggie Burgers with Tzatziki & Garlic Fries
Autumn Squash Bolognese with Penne & Sun-Dried Tomato Salsa
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