Vegetable Walnut Burgers w/Roasted Potatoes & Miso Frites Sauce

“Few of us are aware that the act of eating can be a powerful statement of commitment to our own well-being, and at the same time the creation of a healthier habitat. Your health, happiness, and the future of life on earth are rarely so much in your own hands as when you sit down to eat.” — John Robbins

This savory, delectable burger recipe is from May All Be Fed by John Robbins, page 322. The burger patties are made from millet, celery, onions, walnuts, bread crumbs, herbs, and spices. They were simple to make and they are baked, not fried, which is always a plus. We served the burgers on toasted herb focaccia with lettuce, avocado, tomato, Daiya Provolone Slices, and a side of roasted potatoes with miso frites sauce.

Here’s how we make roasted potatoes with frites sauce at home…

Roasted Potatoes

Ingredients (Serves 4):

• 6 Medium Potatoes
• 2 Tablespoons Olive Oil
• Salt – To Taste

Directions:

• Preheat oven to 400°
• Lightly oil 2 baking sheets or line with Silpat mats
• Slice potatoes into 1/4 inch rounds or into 1/2 inch strips
• Dry sliced potatoes with a paper towel – this is an important step which keeps the potatoes from becoming soggy
• Toss potatoes in oil in a bowl and place on baking sheets in a single layer
• Bake for 40 minutes, flipping the potatoes halfway through
• Remove from oven, toss with salt and enjoy plain or with ketchup, vinegar, or with Miso Frites Sauce…

Miso Frites Sauce

Ingredients (Serves 4):

• 4 Tablespoons Vegan Mayonnaise
• 1 Tablespoon Light Miso

Directions:

• Place the vegan mayonnaise and the light miso into a small bowl and mix
• Serve with roasted potatoes

Hamburger Fact: If you put all the hamburgers Americans eat annually in a row, they would circle the earth more than 30 times.