Green Veggie Burgers
with Gochujang Mayo & Togarashi Fries
INGREDIENTS
- 1 russet potato, cut into wedges
- 1 tsp togarashi (divided)
- 2 pretzel burger buns
- 2 Actual Veggies® Green Burgers
- 2 oz shredded green cabbage
- 1 tbsp mirin
- ¼ cup vegan mayo
- 1/2 tbsp gochujang
- 1 garlic clove, peeled and 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.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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).
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.
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).
Combine cabbage, remaining togarashi, mirin, and a pinch of salt in small bowl and toss.
Whisk together mayo, just half the gochujang, and garlic in small bowl. TIP: Add more gochujang if you prefer more spice.
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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