Ingredients
Potato Wedges Recipe:
- ½ medium Russet potato, cut into ½-inch wedges (100g)
- 2 teaspoons olive oil (10mL)
- ¼ teaspoon kosher salt (1.5g)
- ⅛ teaspoon garlic powder (0.4g)
- ⅛ teaspoon freshly ground black pepper (0.3g)
- ⅛ teaspoon crushed red pepper flakes, to taste (0.1g)
- 1 teaspoon cornstarch (3g)
Vegan Cheeseburger Filling:
- ¼ cup textured vegetable protein (TVP), rehydrated in vegetable broth (25g dry)
- 1 teaspoon liquid smoke (5mL)
- 1 teaspoon paprika (5g)
- 1 teaspoon garlic powder (5g)
- 1 teaspoon onion powder (5g)
- ½ tablespoon oil (7.5mL)
- 2 tablespoons chopped red onion (20g)
- 1 teaspoon browning, optional (5mL)
Burger Sauce:
- ¼ cup Greek vegan yogurt (60mL)
- 1 ½ tablespoons ketchup (22.5mL)
- ¾ teaspoon yellow mustard (~3.75mL)
- ½ tablespoon sweet pickle relish (7.5mL)
- ½ teaspoon white vinegar (2.5mL)
- ⅛ teaspoon garlic powder (~0.25g)
- ⅛ teaspoon onion powder (~0.25g)
- small pinch smoked paprika, optional
- 1 tablespoon nutritional yeast
- Salt and black pepper, to taste
Putting It All Together:
- Seasoned plant protein, from above
- Crispy potato wedges, from above
- Shredded vegan cheese
- Handful of lettuce and spinach
- A few dill pickles, sliced
- Optional: sliced tomatoes or red onions
Instructions
- Prepare Potato Wedges: In a bowl, toss the potato wedges with olive oil, kosher salt, garlic powder, black pepper, crushed red pepper flakes, and cornstarch until all pieces are evenly coated. This cornstarch helps create a crispy exterior since the potatoes aren’t soaked beforehand.
- Air Fry Potato Wedges: Place the coated potato wedges in an air fryer basket and cook at 400°F (204°C) for 15 minutes. Shake the basket halfway through cooking to ensure even crispness. Cook until wedges are golden and crispy on the outside.
- Cook Vegan Burger Meat: Heat oil in a medium pan over medium heat. Add chopped red onions and sauté for about 5 minutes until they soften. Add the rehydrated textured vegetable protein (TVP) along with liquid smoke, paprika, garlic powder, onion powder, and optionally browning for deeper color and flavor. Stir well and continue cooking for 5-8 minutes, allowing the mixture to brown slightly and develop rich flavor. Remove from heat and set aside.
- Make Burger Sauce: In a small bowl, whisk together Greek vegan yogurt, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, onion powder, smoked paprika if using, nutritional yeast, salt, and black pepper until smooth. Taste and adjust the seasoning to your preference. Refrigerate covered if not using immediately.
- Assemble the Bowl: In a serving bowl, layer the fresh greens (lettuce and spinach), top with crispy potato wedges, then add the cooked vegan burger meat. Sprinkle shredded vegan cheese over the top and add sliced dill pickles. Optionally, add sliced tomatoes or red onions for extra freshness. Drizzle generously with the prepared burger sauce before serving.
Notes
- Rehydrating TVP with vegetable broth instead of water adds more flavor to the vegan burger filling.
- Using cornstarch on potatoes enhances their crispiness when air frying without soaking.
- Browning sauce is optional but helps deepen the burger meat’s color and umami.
- The burger sauce can be stored in the fridge for up to 5 days; stir well before serving.
- Feel free to customize toppings like adding tomatoes or red onions for extra crunch and flavor.
- Ensure your shredded vegan cheese is dairy-free to keep this dish fully vegan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Vegan
