What you'll be getting:

Beef Burger with Carrot Fries

Per Serving

1 6oz beef patty (beef, salt, pepper, worcestershire sauce) 

1 bun* 

1 T homemade mayo (eggs, vinegar, avocado oil, salt) 

2 slices of tomato 

lettuce

1/2 avocado 

100 g carrots (tossed in lemon juice, avocado oil, lemon thyme, salt, pepper and nutritional yeast) 

Equipment needed: pan, or pot with a lid, sheet pan. 

Preheat oven to 425 degrees. 

*GF Buns that were used. 

Place the carrots on a sheet pan, and when the oven temperature reaches 425, put them in the oven. Set the timer for 10 minutes. 

*Regular buns used. 

Set timer for another 10 minutes. 

After the 10 minutes, add the patty to the sheet pan. You can also pan fry the patties, or cook on the grill if you like. I just like to use as few pans as necessary. If you have 3-4 servings you may need a second sheet pan. 

After the last timer remove, the burger from the pan, let it rest on a cutting board to let the juices settle. 

Place buns in the oven next to the carrots. I like to just place them on the rack because they toast more evenly that way. 

Set a timer for 3 minutes. 

Place the toasted bun on your plate and top with the burger. Top however you like. My husband prefers the mayo on top, but feel free to leave it off if you don't like mayonnaise. You can also leave off any toppings you don't like. 

To remove any excess oil, place the fries on a paper towel before plating. 

From start to finish this dinner takes under 25 minutes. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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