Thai Carrot Burgers
with Spicy Peanut Sauce & Madras Fries
Madras-style curry powder pairs perfectly with these wholesome carrot-based veggie burgers and roasted sweet potato wedges. A simple, spicy peanut sauce and crisp lime slaw are the perfect final touch to this high-protein, high-fiber burger.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 sweet potato, cut into 8 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 tbsp sriracha
- 2 Actual Veggies® Orange Burgers
- 2 pretzel burger buns, sliced
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Preheat oven to 425°F. Combine sweet potato wedges, curry powder, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until golden brown, 25 to 30 minutes. Leave oven on for step 3. (4-servings: use 2 tbsp olive oil)
Meanwhile, combine cabbage, lime zest, just half the lime juice, and a pinch of salt in medium bowl and toss to coat. In small bowl, whisk together peanut butter, mayo, sriracha, remaining lime juice, and a pinch of salt.
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add burgers and cook until golden brown, 5 to 6 minutes per side. Place buns directly on oven rack, cut side up, and toast until lightly browned, 2 to 4 minutes. (4-servings: use 2 tbsp olive oil)
Place bottom buns on serving plates and top with spicy peanut sauce. Add Thai carrot burgers and cabbage slaw, close burgers with top halves of buns, and serve with madras fries and extra sauce for dipping. Dig in!
SIMILAR RECIPES
Ranchero Bowls with Cumin-Roasted Vegetables & Serrano Yogurt
Crispy Potato Skillet with Snap Pea Slaw & Sour Cream
Spinach Artichoke Grilled Cheese Sandwiches with Hot Pepper Mayo & Oregano Fries
Crispy Fabcakes with Fresh Herb Salad & Creamy Lemon-Dijon Dressing
Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch
