Vegan Cheeseburger & Crispy Parmesan Fries

A juicy Beyond Meat burger loaded with Chao cheese, fresh toppings, and spicy sriracha mayo — paired with crispy oven-baked parmesan fries. Ready in under 30 minutes.

Print Recipe

Ingredients

For the fries:

3 medium Russet Potatoes peeled
2 TBSP oil
2 TBSP Garlic Salt
1 tsp Garlic or Onion Powder
1/4 tsp Black Pepper
1/8 tsp Cumin
1/8 tsp Oregano
3 TBSP Follow Your Heart Vegan Parmesan

For the Burgers:

Pretzel Buns or any vegan bun of choice
Beyond Meat Beyond Burgers
Field Roast Chao Cheese Slices
Romaine Lettuce
Red Onion
Tomato

For the Burger Sauce:

3 TBSP Follow Your Heart Vegan Mayo
2 tsp – 1 TBSP Sriracha adjust based on your spice preference
1 tsp Lemon Juice

Instructions

Once you have peeled your potatoes and cut them into fries, soak them in water for at least 30 minutes (or overnight). This removes the excess starch and allows for a crispier fry.
Preheat your oven to 400°F (I had mine on the convection bake setting, but you don't have to). Drain your potatoes, pat them dry, and toss with your oil and seasonings — except for the parm. Lay them out evenly on a greased baking sheet so they're not overlapping.
Cook the fries for 15 minutes, take them out and flip them, increase the oven temp to 425°F and put them back in for another 10–15 minutes. Once you take them out, toss with the parm and any extra salt while they're still hot.
While the fries are cooking, cook your burgers for 4 minutes on each side (I cooked mine on a grill, but a frying pan works just as well). Add your cheese on top and remove from heat once fully melted.
Build your burgers and serve with the crispy fries and optional pickle spears. Enjoy!

Notes

🌿 Pro tip: The burger sauce also works as an amazing dipping sauce for the fries — and it's so quick and easy to make! Also, eat the fries ASAP for maximum flavor and enjoyment.

🌿 Do you like Beyond Burgers or Impossible Burgers more? Drop it in the comments!