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Green Veggie Burgers with Gochujang Mayo & Togarashi Fries
2 or 4 Serving Dinner

Green Veggie Burgers

with Gochujang Mayo & Togarashi Fries

Tags: Soy-Free Nut-Free Chef's Choice Less Prep High Fiber Bone Health
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
730
FAT
26g
CARBOHYDRATES
107g
PROTEIN
16g

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INGREDIENTS

  1. 1 russet potato, cut into wedges
  2. 1 tsp togarashi (divided)
  3. 2 pretzel burger buns
  4. 2 Actual Veggies® Green Burgers
  5. 2 oz shredded green cabbage
  6. 1 tbsp mirin
  7. ¼ cup vegan mayo
  8. 1/2 tbsp gochujang
  9. 1 garlic clove, peeled and minced
  10. 1 tbsp + 2 tsp vegetable oil*
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, wheat
Tools: Foil-lined baking sheet, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
730
FAT
26g
CARBOHYDRATES
107g
PROTEIN
16g

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INSTRUCTIONS

1
Make the togarashi fries

Preheat oven to 425°F. Combine potato wedges, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast fries until golden brown, 25 to 30 minutes. Add just half the togarashi to fries and toss to coat. (4-serving meal: use 2 tbsp olive oil).

2
Toast the buns

Heat 2 tsp vegetable oil in large nonstick skillet over medium heat. Add pretzel buns, cut side down, and cook until golden brown, 2 to 3 minutes. Transfer to serving plates and wipe skillet clean. (4-serving meal: use 4 tsp vegetable oil). TIP: Work in batches for the 4-serving meal.

3
Cook the veggie burgers

Return same skillet to medium-high heat with 1 tbsp vegetable oil. Add burgers and cook until browned and heated through, 4 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil).

4
Make the slaw

Combine cabbage, remaining togarashi, mirin, and a pinch of salt in small bowl and toss.

5
Make the gochujang mayo

Whisk together mayo, just half the gochujang, and garlic in small bowl. TIP: Add more gochujang if you prefer more spice.

6
Serve

Add gochujang mayo to bottom half of each bun. Top with green veggie burgers, slaw, and top half of each bun. Serve with togarashi fries and remaining gochujang mayo. Tuck in!

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