RecipeBacon Cheeseburger Carrot Fries with “Special Sauce”

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 24 g
  • Total Fat: 7 g
    • Unsaturated Fat: 4.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 60 mg
  • Total Carbohydrate: 13 g
  • Dietary Fiber: 3 g
  • Total Sugar: 6 g
    • Natural Sugar: 6 g
    • Added Sugar: 0 g
  • Sodium:650 mg

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.

  • Prep time
  • Total Time
This recipe makes 4 servings

Special Sauce

  • • ¼ cup ketchup* 
  • • ¼ cup low-fat mayonnaise 

*For a spicy sauce, mix 2 tablespoons sriracha with 2 tablespoons of the ketchup.

• 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!


    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.

    *Add 30 calories for each tablespoon of special sauce

    Try my Sweet Potato Fries.