These carrot fries are outrageously addictive—truth be told, the first time I made them, Ian and I polished off the entire platter! We devour it two ways: either as a large meaty-cheesy scoop of loaded fries right off the baking sheet, or as a generous mound on a toasted whole-grain bun for the full bacon-cheeseburger experience. Either way, it’s a win-win.

This recipe comes from my new book, Joy Bauer’s Superfood! To learn more, click here.

Try my Sweet Potato Fries.

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Bacon Cheeseburger Carrot Fries with “Special Sauce”

We devour it two ways: either as a large meaty-cheesy scoop of loaded fries right off the baking sheet, or as a generous mound on a toasted whole-grain bun for the full bacon-cheeseburger experience.
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Ingredients
 

Special Sauce

  • ¼ cup ketchup*
  • ¼ cup low-fat mayonnaise
  • *For a spicy sauce, mix 2 tablespoons sriracha with 2 tablespoons of the ketchup.

Fries

  • 1 pound carrots sliced into thin, into fry-like sticks*
  • ¼ teaspoon kosher salt
  • Burgers and Toppings
  • 8 ounces ground turkey, 90 to 93% lean
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper
  • 3 strips turkey bacon, cooked and crumbled
  • ¾ cup shredded 2% reduced-fat mild or sharp cheddar cheese, mild or sharp
  • 8 pickle chips

Options for serving

  • ½ tomato, sliced
  • ½ red onion, thinly sliced
  • 4 whole-grain buns, split and toasted
  • * I like to use regular carrots, versus baby carrots, and if you buy a 2-pound bag, slice them all up. They’re so delicious, you’ll be happy you have more carrots for the base!

Instructions
 

FOR THE SAUCE:

  • In a small bowl, combine the ketchup and mayonnaise and set aside.

FOR THE FRIES:

  • Preheat the oven to 425˚F.
  • Lay the carrots on a baking sheet in a single layer. Liberally coat with nonstick oil spray and sprinkle on the salt. Roast for about 25 minutes, until some of the edges start to burn.
  • Switch on the broiler and finish the fries for 1 to 2 minutes to further crisp them up, watching closely to make sure they don’t become overly burnt. (If your carrots don’t crisp, this dish is still delicious.)

FOR THE BURGER TOPPING:

  • Mist a large skillet with nonstick oil spray. Add the ground turkey, garlic powder, onion powder, salt, and a pinch of black pepper. Cook over medium-high heat, breaking the turkey apart into small crumbles, until it’s cooked through and slightly browned. Transfer to a bowl and cover to keep warm.
  • Remove the fries from the oven and top with the crumbled turkey and bacon. Sprinkle the cheese over the top. Place back in the broiler for about 3 minutes, until the cheese is melted, watching closely so it doesn’t burn.
  • Remove the fries from the oven, place the pickle chips on top, and garnish with the tomatoes and red onion, if desired. Pipe on the special sauce. Using a spatula, serve on plates or place the loaded fries on toasted buns.

Notes

*Add 30 calories for each tablespoon of special sauce
Author: Joy Bauer, MS, RDN, CDN
Course: Main Course
Cuisine: American

Nutrition Information per serving

Calories: 200Carbohydrates: 13gProtein: 24gTotal Fat: 7g— Unsaturated Fat: 4.5g— Saturated Fat: 2.5gCholesterol: 60mgSodium: 650mgFiber: 3gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!