Green Veggie Burgers

Preheat oven to 425°F. Combine potato wedges, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast fries until golden brown, 25 to 30 minutes. Add just 1 tsp togarashi and toss to coat.

Meanwhile, heat 2 tsp vegetable oil in large nonstick skillet over medium heat. Add pretzel buns, cut side down, and cook until golden brown, 2 to 3 minutes. Transfer to serving plates.

Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add burgers and cook until golden brown, 5 to 6 minutes per side.

Combine shredded green cabbage, just 1 tsp togarashi, just 1 tbsp mirin, and a pinch of salt to small bowl and toss to combine. (TIP: Add more togarashi if you prefer more spice.)

Stir together mayo, just 1 tsp gochujang, and garlic to a small bowl and stir to combine. (TIP: Add more gochujang if you prefer more spice.)

Add gochujang mayo to bottom half of each bun. Top with green veggie burgers, slaw, and top half of each bun. Serve with togarashi fries and remaining gochujang mayo. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.