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Vibrant Veggie Burgers with Curry Mayo & Fries
2 Serving Dinner

Vibrant Veggie Burgers

with Curry Mayo & Fries

Tags: Soy-Free, Nut-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 mins
CALORIES
670
FAT
25g
CARBOHYDRATES
98g
PROTEIN
16g

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INGREDIENTS

  1. 1 russet potato, cut into 6 wedges
  2. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  3. 1 tsp curry powder
  4. 1 garlic clove, minced
  5. 2 potato 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. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 mins
CALORIES
670
FAT
25g
CARBOHYDRATES
98g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the fries and make the curry mayo

Preheat 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 Vegenaise, 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 potato 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 necessary. 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 of 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 burger and arugula, and top with the remaining half of the bun. Serve with fries and the remaining pickled jalapeños. Dig in!

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