If making the Minimalist Baker Grillable Veggie Burgers, start by prepping the patties. Otherwise, move along.
Preheat oven to 425 degrees Fahrenheit. Place the potato sticks onto a parchment or silicone lined baking sheet - salt and make sure none of the potatoes sticks are touching each other. Bake for 20 minutes, flip, and then bake for another 10 minutes.
Spoon a dollop of the chipotle mayo into a large bowl. Add a splash of water and whisk until the consistency of your favorite salad dressing.
In a small sauce pan, sauté the green pepper and onion in a little oil over medium heat until fragrant and translucent.
Toss the chopped romaine lettuce, tomatoes, sautéed green pepper, and onion with the dressing.
Place the burger patties onto a hot grill or sauté pan over medium-high heat, cooking for 3-4 minutes on each side.
Place the cooked burger patty on top of the salad, top with your favorite condiments (I like ketchup and yellow mustard), and serve with a side of french fries and a pickle spear. Enjoy!