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

Vibrant Veggie Burgers

with Curry Mayo & Fries

Tags: Less Prep Soy-Free Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
720
FAT
25g
CARBOHYDRATES
107g
PROTEIN
15g


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INGREDIENTS

  1. 1 russet potato, cut into 6 wedges
  2. ¼ cup vegan mayo
  3. 1 tsp curry powder
  4. 1 garlic clove, minced
  5. 2 pretzel buns
  6. 2 Actual Veggies® Orange Burgers
  7. 2 oz baby arugula
  8. 2 oz pickled jalapeños
  9. 2 tbsp + 2 tsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
720
FAT
25g
CARBOHYDRATES
107g
PROTEIN
15g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the fries and make the curry mayo

Preheat the oven to 425°F. Add potato, 1 tbsp olive oil, and a pinch of salt and pepper to a foil-lined baking sheet and roast until golden brown, 25 to 30 minutes. Add mayo, curry powder, garlic, and a pinch of salt to a small bowl and stir to combine. (4-serving meal: use 2 tbsp olive oil)

2
Toast the buns

Add 2 tsp olive oil to a large nonstick skillet over medium heat. Add pretzel buns, cut side down, and cook until buns are golden brown, 2 to 3 minutes. Transfer to serving plates. TIPS: If you’re making the 4-serving meal, toast the buns in batches and add more oil as needed. You can also toast the buns in a toaster oven or oven if you prefer.

3
Cook the veggie burgers

Wipe the skillet clean and return to medium-high heat with 1 tbsp olive oil. Add veggie burgers and cook until golden brown, 5 to 6 minutes per side. (4-serving meal: use 2 tbsp olive oil)

4
Dress the arugula

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

5
Serve

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

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