Green Veggie Burgers
with Gochujang Mayo & Togarashi Fries
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- 1 russet potato, cut into wedges
- 1 tsp togarashi (divided)
- 2 pretzel buns
- 2 Actual Veggies® Green Burgers
- 2 oz shredded green cabbage
- 1 tbsp mirin
- ¼ cup vegan mayo
- 1½ tsp gochujang
- 1 garlic clove, minced
- 1 tbsp + 2 tsp vegetable oil*
- 1 tbsp olive 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.
Preheat oven to 425°F. Add potato wedges, 1 tbsp olive oil, and a pinch of salt and pepper to a foil-lined baking sheet and toss. Roast fries until golden brown, 25 to 30 minutes. Add just half the togarashi to the fries and toss to coat. (4-serving meal: use 2 tbsp olive oil)
Add 2 tsp vegetable oil to a 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. (4-serving meal: use 4 tsp vegetable oil) TIPS: Work in batches for the 4-serving meal. You can toast the buns in a toaster oven if you prefer.
Wipe the skillet clean and return it to medium-high heat with 1 tbsp vegetable oil. Add the green veggie burgers and cook until golden brown, 5 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil)
Add shredded green cabbage, remaining togarashi, mirin, and a pinch of salt to a small bowl and toss to combine.
Add mayo, gochujang, and garlic to a small bowl and stir to combine. TIP: If you are sensitive to spice, add just half the gochujang.
Add gochujang mayo to the bottom half of each bun. Top with the green veggie burgers, slaw, and the remaining half of the bun. Serve with togarashi fries and remaining gochujang mayo. Tuck in!