Thai Carrot Burgers
with Spicy Peanut Sauce & Madras Fries
INGREDIENTS
- 1 sweet potato, cut into ½-inch wedges
- 1 tsp madras curry powder
- 2 oz shredded green cabbage
- 1 lime, zested and juiced (divided)
- 2 tbsp organic peanut butter
- 1/4 cup vegan mayo
- 1 tsp Sriracha
- 2 Actual Veggies® Orange Burgers
- 2 pretzel burger buns
- 2 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 the oven to 425°F. Add sweet potato wedges, curry powder, a pinch of salt and pepper, and 1 tbsp olive oil to a foil-lined baking sheet and toss. Roast until golden brown, 25 to 30 minutes. (4-serving meal: use 2 tbsp olive oil).
Add cabbage, lime zest, just half the lime juice, and a pinch of salt to a medium bowl and toss. In a small bowl, add peanut butter, mayo, Sriracha, remaining lime juice, and a pinch of salt and whisk the spicy peanut sauce. TIP: You can also place cabbage slaw ingredients directly on your cutting board and toss.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add veggie burgers and cook until golden brown, 5 to 6 minutes per side. Toast buns directly on the oven rack until golden brown, 2 to 4 minutes. (4-serving meal: use 2 tbsp olive oil).
Spread spicy peanut sauce on the bottom half of each bun. Add burgers, cabbage slaw, and the top halves of the buns. Serve the Thai carrot burgers with madras fries and extra peanut sauce for dipping. Dig in!
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