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Vibrant Veggie Burgers with Curry Mayo & Fries
2 or 4 Serving Dinner

Vibrant Veggie Burgers

with Curry Mayo & Fries

Madras-style curry powder pairs perfectly with these wholesome carrot-based veggie burgers. Zippy pickled jalapenos stirred into peppery arugula brighten this high-protein dish.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
720
FAT
25g
CARBOHYDRATES
108g
PROTEIN
15g

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INGREDIENTS

  1. 1 russet potato, cut into wedges
  2. 1/4 cup vegan mayo
  3. 1 tsp Madras curry powder
  4. 1 garlic clove, peeled and minced
  5. 2 pretzel burger buns, sliced
  6. 2 Actual Veggies® Orange Burgers
  7. 2 oz baby arugula
  8. 2 oz pickled jalapeños (divided)
  9. 2 tbsp olive oil*
  10. Salt*
  11. Pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Large nonstick skillet, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
720
FAT
25g
CARBOHYDRATES
108g
PROTEIN
15g

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INSTRUCTIONS

1
Roast the fries and make the curry mayo

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 mayo, curry powder, garlic, and a pinch of salt. (4-serving meal: use 2 tbsp olive oil)

2
Toast the buns

Toast buns directly on oven rack until lightly browned, 2 to 4 minutes. Transfer to serving plates.

3
Cook the veggie burgers

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. (4-serving meal: use 2 tbsp olive oil)

4
Make the arugula salad

Combine arugula, just half the pickled jalapeños, and a pinch of salt in medium bowl and toss. (TIP: You can also place ingredients directly on your cutting board and toss.)

5
Serve

Spread curry mayo on bottom half of each bun. Add vibrant veggie burgers and arugula salad and top with remaining bun halves. Serve with fries and remaining pickled jalapeños. Enjoy!

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