What's For Dinner: Veggie Burgers and Sweet Potato Fries

I was kind of jealous of everyone else that was having a cookout yesterday afternoon, even if it was 90+ degrees outside. So, during my evening grocery run to Whole Foods, I decided to pick up some fixin's for indoor grilling, given that one of the items that didn't make the move from WY to PA included our small charcoal grill. The last time we ate at Marathon Grill, I had the housemade veggie burger, which featured a curry flavor, so when I spied Dr. Praeger's Bombay Veggie Burgers, I knew I had a winner. The ingredient list met my less-processed requirements too, and included:

Carrots, Onions, String Beans, Oat Bran, Soybeans, Zucchini, Broccoli, Corn,

Soy Flakes, Spinach, Expeller Pressed Canola Oil, Red Peppers, Arrowroot,

Garlic, Curry, Corn Starch, Corn Meal, Salt, Cumin, Parsley, Black Pepper

I cooked up the burgers on our Lodge Cast Iron Grill by grilling the burgers for several minutes on both sides until heated through. I served the patties on organic whole wheat sesame buns from Whole Foods, along with slices of heirloom tomato and torn romaine lettuce leaves from our CSA share. On the side was a handful of sweet potato waffle fries, another impulse buy from the frozen food section in Whole Foods. Unfortunately I didn't pay enough attention to them as they were cooking and burned them a little bit, but luckily most of the fries were still salvageable, and the rest were still quite tasty with a generous dollop of ketchup. D was a little put-off by the green color of the veggie burgers, but it didn't bother me at all, and I really liked the curry flavor.