veg Burgers & Red Cabbage Slaw1

with Creamy Sriracha Sauce & Roasted Sweet Potato1

In this recipe, we’re taking the classic burger to new heights with a few special toppings. Red cabbage, marinated with miso paste, delivers a delicious layer of umami, while a unique, creamy sauce made with mayonnaise and sriracha ketchup (made from mixing ketchup with the hot sauce) adds the perfect spicy-sweet finish. Our side of roasted sweet potato wedges—a classic burger companion—balances these zesty flavors.

$24.00 $30.00

In The Box

  • 10 Ounces Ground Beef1 Onion
  • 2 Potato Buns Carrots
  • 3 Tablespoons Sriracha Ketchup Matzo Meal

In Your Kitchen

  • The Kitchen Drawer
  • 12.5" Toxic-Free CTX Nonstick Pan, Family Plan

Nutrition

Cook Time 25-35mins
Serving 2 Person
Nutrition Est. 800 calories1
Health Benefit Icon


Something to remember

    You read all the tips?
    Did you learn all the techniques?

Tips & Techniques

  • Health Benefit :

    Today carrots have come a long way from their small, wild ancestors of ancient times. Originally grown for their leaves and seeds, it was not until the early Middle Ages that the delicious, mildly sweet roots were cultivated in earnest. By then, carrots came in a variety of colors and were often used to sweeten desserts in place of more expensive sugar. The familiar orange carrot so colored by its abundance of beta carotene which our bodies convert to vitamin A probably was not cultivated until the 17th Century, when depictions of the carrot started to appear in Dutch paintings of the period.

  • Health Benefit :

    test

  • Health Benefit :

    Can lower high cholestrol and control high sugar

Carrots

Today carrots have come a long way from their small, wild ancestors of ancient times. Originally grown for their leaves and seeds, it was not until the early Middle Ages that the delicious, mildly sweet roots were cultivated in earnest. By then, carrots came in a variety of colors and were often used to sweeten desserts in place of more expensive sugar. The familiar orange carrot so colored by its abundance of beta carotene which our bodies convert to vitamin A probably was not cultivated until the 17th Century, when depictions of the carrot started to appear in Dutch paintings of the period.


Something to remember

    Do you have all the tools required for this recipe?
    Did you learn how to use those tools?

Tools from the Test Kitchen

  • The Kitchen Drawer


    If your kitchen is anything like ours, there is a top drawer that houses some of your dearest, most used kitchen utensils. Heres whats in ours: a simple, sharp vegetable peeler, a custom French wire whisk, a pair of sturdy tongs, the ever handy Microplane zester grater, the "use with every recipe" olive wood spoon, a stainless steel slotted spatula and a versatile silicone spatula. Weve chosen great brands like Best Manufacturers, GIR, and Messermeister to provide a drawer of utensils thatll last you years of great cooking and prepare you to tackle any recipe.

    Price: $64.00 ADD TO CART

  • 12.5" Toxic-Free CTX Nonstick Pan, Family Plan


    This customer favorite is a true stovetop trifecta: nonstick, heavy duty, and environmentally sound. When meal prep requires a delicate touch-think eggs over easy or a seared salmon fillet-our culinary team grabs this even heating, toxicant free pan. The patented ceramic titanium coating stands up to utensils (yes, even metal!), and best of all, its easy to clean.

    Price: $1.00 ADD TO CART

While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

Recipe Instructions

Prepare the ingredients1

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the sweet potato crosswise; cut into ½-inch-thick wedges.

Make the cabbage slaw1

In a medium bowl, combine the cabbage, ginger, white bottoms of the scallions, vinegar and miso paste. Drizzle with olive oil and season with salt and pepper; toss to thoroughly combine. Set aside to marinate, stirring

While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

Chef Albert

Lets change your test.

From The Chef

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