Vibrant Veggie Burgers

Preheat the oven to 425°F. Add potato wedges, 1 tbsp vegetable oil, and a pinch of salt and pepper to the foil-lined baking sheet and toss. Roast until tender and browned, 20 to 25 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: If using an air fryer, cook at 370°F for 15 minutes.

Add cucumber, rice vinegar, just ½ tsp sesame oil, sesame seeds, turbinado sugar, and a pinch of salt to a small bowl. Toss and set aside to marinate. In a separate small bowl, add mayo, miso paste, and togarashi and whisk to combine. (4-serving meal: use 1 tsp sesame oil) TIP: Keep the rest of the sesame oil for your own use.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the burger patties to the pan and cook until browned and heated through, 5 to 7 minutes per side. (4-serving meal: use 2 tbsp vegetable oil)

Heat 2 tsp olive oil in the large nonstick skillet over medium heat. Add burger buns, cut side down, and cook until buns are golden brown, 2 to 3 minutes. Transfer to serving plates. Top with burger patties and sesame pickled cucumbers. Spread miso-togarashi mayo on the top buns and close the burgers. Divide roasted potato wedges between the plates and serve any remaining miso-togarashi mayo on the side for dipping. 召し上がれ! (4-serving meal: use 4 tsp olive oil)