Vibrant Veggie Burgers
with Curry Crema & Fries
Meet the fusion meal you didn’t know you needed. It starts with carrot-based veggie burgers and fries—then we up the ante with a crema made with vegan yogurt and Madras curry powder, a south Indian spice blend. This is a high protein, high fiber dinner that hits the spot every time.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 2 oz cashew milk yogurt
- 1 tsp Madras curry powder
- 1 garlic clove, peeled and minced
- 2 Actual Veggies® Orange Burgers
- 2 pretzel burger buns, sliced and toasted
- 2 oz pickled jalapeños
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine potato, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and roast until golden brown, 25 to 30 minutes. In small bowl, stir together yogurt, just 1 tsp curry powder, garlic, and a pinch of salt.
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add veggie burgers and cook until golden brown, 5 to 6 minutes per side.
Spread curry crema on bottom half of each bun. Add burgers and as many jalapeños as you'd like, then top with remaining bun halves. Serve with fries. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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