Ingredients
Scale
Burger:
- Your favorite veggie burger
- 1 onion, thinly sliced
- Vegan cheese slices (Chao does a nice job)
- Guava
- Potato stix
- 1/4 c Dijon mustard
- 2 T Agave
- Vegan bun (from your local bakery. Whole Foods 365 brand also works, just double check the ingredients)
Sweet potato fries
- 2-3 sweet potatoes, washed and sliced into 1/2 in x 2 in thin sticks
- 1 T cornstarch
- 2-3 T Olive oil
- Salt and pepper
- Ice bath
Instructions
Burger:
- Prepare patty according to package directions. I usually bake mine, and add the cheese for the last 5-10 minutes to melt.
- Wrap buns in foil, and put in oven for the last 5-10 minutes.
- Saute the onions over medium heat until they start to brown slightly! Remove from heat and set aside.
- Prepare the honey mustard. Whisk the dijon and agave until incorporated. Taste, and adjust!
- Slice the guava into thin slices (thickness of 2-3 cheese slices).
- Assemble the burger: bottom bun, honey mustard, burger (with cheese), guava, onions, and potato sticks. Enjoy!
Sweet potato fries
- Once sweet potatoes are sliced, prepare an ice bath and let sit for 40 minutes until cold.
- Preheat oven to 425 F.
- After 40 minutes, dry sweet potato sticks thoroughly. Toss with cornstarch, then olive oil. Spread out onto a sheet pan. Make sure the fries aren't overcrowded. Touching = overcrowded. There should be a 1:1 ratio between french fries and extra space on the pan.
- Bake for 20-25 minutes, then flip and bake for another 20-25 minutes, until crispy.
- When finished, season with salt and pepper (if desired). Let cool for 5 minutes, then enjoy!