Tex Mex Burgers
with Curtido Slaw & Chipotle Aioli
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- 1 sweet potato
- 4 tsp chimichurri blend
- 1 shallot
- 4 oz coleslaw blend
- 2 tbsp white vinegar
- 2 Sweet Earth Awesome Burgers
- 1 lime
- 3 tbsp Follow Your Heart Soy Free Vegenaise
- ½ tsp chipotle morita powder
- 2 pretzel buns
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat oven to 425°F. Cut the sweet potato into wedges. Add to a baking sheet and toss with 1 tbsp vegetable oil and just 1 tbsp chimichurri blend. Roast until the sweet potatoes are browned and crispy in places, about 17 to 20 minutes.
Peel and thinly slice the shallot. Add the sliced shallot, coleslaw blend, white vinegar, remaining chimichurri blend, and a pinch of salt and pepper to a medium bowl. Mix curtido with your hands, massaging the cabbage to soften slightly.
Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the Awesome Burgers and cook until well browned, about 5 to 7 minutes per side.
Halve the lime and cut half into wedges. In a small bowl, combine just half the lime juice, Vegenaise, as much chipotle morita powder as you’d like, and a pinch of salt. Mix chipotle aioli. Slice the pretzel buns and toast directly on the oven rack, cut side up, until lightly browned and crisp, about 3 to 5 minutes.
Top the pretzel buns with Awesome Burgers, curtido, and chipotle aioli. Serve with sweet potato fries, lime wedges, and any remaining chipotle aioli for dipping. Enjoy!