Purple Beet Burgers
with Tzatziki & Garlic-Oregano Fries
Sweet, earthy beet and carrot burgers complement tangy cucumber-yogurt sauce. Greek-seasoned garlic-oregano fries are the perfect dipper for extra creamy tzatziki.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 1 tsp dried oregano
- 4 garlic cloves, peeled and minced
- 1 red onion, peeled and cut into 1-inch thick rounds
- 2 Actual Veggies®️ Purple Burgers
- 2 pretzel burger buns, sliced
- 1/4 cup vegan tzatziki
- 3 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Add potato, 1 tbsp vegetable oil, and a pinch of salt and pepper to foil-lined baking sheet and toss. Roast for 20 minutes. Add just 1 tsp oregano and garlic, toss to coat, and continue to roast until fries are browned and crisp in places, 5 to 10 minutes. Leave oven on for step 3.
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add onion and burgers and cook until burgers are golden brown and onions are softened and browned in places, 5 to 6 minutes per side.
Toast pretzel buns directly on oven rack until lightly browned, 2 to 4 minutes.
Place bottom half of each bun on plates and top with purple beet burger and griddled onion. Dollop with tzatziki and close with top half of each bun. Serve with garlic-oregano fries and extra tzatziki for dipping. Enjoy!
You can also cook fries in air-fryer at 400°F for 18 to 22 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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