What you'll be getting:

Veggie Burgers with Slaw and

Roasted Sweet Potatoes

Per Serving

4 oz veggie patty

(mushrooms, lentils, black beans, chick peas, carrots, kale, onions, salt and pepper, nutritional yeast, berbere seasoning)

150 g sweet potatoes

50 g kale and carrot slaw

1 potato hamburger bun

pickle slices

Equipment needed: Lined sheet pan, saute pan (optional)

Preheat oven to 425.

Put the sweet potatoes on your sheet pan. They are already pre oiled and salted.

Place in the oven and set a timer for 25 minutes. 

Lightly grease a pan and on medium-high heat place your burger to brown it a little. I fried this for 5 minutes. This step is optional, you can skip it and just place the patty on the sheet pan with the potatoes. I prefer the texture after it has been pan fried, but you will have one less pan to clean if you skip the step. :) 

Place in the oven with the potatoes for the remaining cook time. 

After your timer has gone off, remove the sheet pan and put the burger on top of the bun. When I eat these burgers in the summer I like lettuce and tomato to pair with it. Currently tomatoes are pretty flavorless which is why I made up a carrot and kale slaw. 

I always put pickles on the plate with the intention of having them go on the burger, but they always get eaten as a side, instead of as a condiment. From start to finish this meal takes 25 minutes. Enjoy. 

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

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