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Parisian Balsamic Burgers with Herbs de Provence Frites
2 or 4 Serving Dinner

Parisian Balsamic Burgers

with Herbs de Provence Frites

Herbs de Provence, an essential component of southeastern French food, is a distinctive mixture of dried herbs and spices. Crisp roasted potato wedges tossed in this blend of fragrant fennel seeds, marjoram, rosemary, thyme, and lavender instantly transport you to the blooming hillsides of Provence. Sweet and tangy balsamic aioli adds a creamy element, and crunchy onion rings contrast this elegant beet-based burger.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  55 min 4 Servings  |  65 min

Nutrition (per serving)

CALORIES
820
FAT
33g
CARBOHYDRATES
114g
PROTEIN
15g

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INGREDIENTS

  1. 1 russet potato, cut into 8 wedges
  2. 1 tsp herbs de Provence
  3. 2 tbsp balsamic glaze
  4. 1/4 cup vegan mayo
  5. 2 Actual Veggies®️ Purple Burgers
  6. 2 pretzel burger buns, sliced
  7. 1/4 cup crispy onions
  8. 2 tbsp olive oil*
  9. Salt*
Allergens: wheat
Tools: Large nonstick skillet, Foil-lined baking sheet
Cook Time
2 Servings  |  55 min 4 Servings  |  65 min

Nutrition (per serving)

CALORIES
820
FAT
33g
CARBOHYDRATES
114g
PROTEIN
15g

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INSTRUCTIONS

1
Roast the frites

Preheat oven to 450°F. Add potato, 1 tbsp olive oil, and a pinch of salt and pepper to foil-lined baking sheet and toss. Roast for 20 minutes. Add herbs de Provence, toss to coat, and continue to roast until potatoes are browned and crisp in places, 5 to 10 minutes. Leave oven on for step 3. (4-servings: use 2 tbsp olive oil)

2
Make the balsamic aioli

Stir together balsamic glaze, mayo, and a pinch of salt in small bowl and set aside.

3
Toast the buns and cook the burgers

Toast buns directly on oven rack until lightly browned, 2 to 4 minutes. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add burgers and cook until browned and heated through, 4 to 6 minutes per side. (4-servings: use 2 tbsp olive oil)

4
Serve

Place bottom half of buns on plates. Top each with Parisian burger, dollop with balsamic aioli, and top with crispy onions. Close burgers with top half of each bun. Serve with herbs de Provence frites and extra balsamic aioli for dipping. Bon appétit!

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