Purple Beet Burgers
with Tzatziki & Garlic Oregano Fries
This burger was inspired by beet tzatziki, a fuchsia dip that one of our Recipe Developers used to make during her "restaurant days". These burgers are made primarily of sweet beets and carrots, which complement the tangy cucumber-yogurt sauce. Greek-seasoned garlic and oregano potatoes are the perfect dipper for extra sauce.
INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 1 tsp dried oregano
- 4 garlic clove, peeled and minced
- 1 red onion, peeled and cut into 1-inch thick rounds
- 2 Actual Veggies®️ Purple Burgers
- 2 pretzel burger buns
- 1/4 cup vegan tzatziki
- 3 tbsp vegetable oil*
- Salt*
- Pepper*
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 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. (4-serving meal: use 2 tbsp vegetable oil)
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. (4-serving meal: use ¼ cup vegetable oil)
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!
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