Thai Carrot Burger
with Spicy Peanut Sauce & Madras Fries
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- 1 sweet potato, cut into ½ wedges
- 1 tsp curry powder
- 2 oz shredded green cabbage
- 1 lime, zested and juiced (divided)
- 2 tbsp organic peanut butter
- 2 tbsp vegan mayo
- 1 tsp Sriracha
- 2 Actual Veggies® Orange Burger
- 2 pretzel burger buns
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Add sweet potato wedges, curry powder, a pinch of salt and pepper, and 1 tbsp vegetable oil to a foil-lined baking sheet and toss. Roast until golden brown, 25 to 30 minutes.
Add cabbage, lime zest, just half the juice, and a pinch of salt to a medium bowl. In a small bowl, combine peanut butter, mayo, Sriracha, remaining lime juice, and a pinch of salt and whisk. 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. Once the roasted potato wedges are finished, set broiler to high. Toast potato buns in the oven until golden brown, 1 to 2 minutes.
Spread the spicy peanut sauce on the bottom half of each bun. Add Thai carrot burger, cabbage slaw, and the top halves of the buns. Serve with fries. Dig in! TIP: Serve any extra peanut sauce with the fries.