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Shredded Carrot and Potato Burger

Recipe Courtesy of: Oscar

Ingredients

  • 2 burger patties (we used Beyond Meat’s Beyond Burger)
  • 2 tbsp Original Vegenaise
  • 2 slices American Slices
  • 2 large carrots, washed, scrubbed, and peeled
  • 1 medium russet potato, washed, scrubbed and peeled
  • 2 tbsp high heat oil (like safflower or canola oil), separated
  • salt and ground black pepper, (2 pinches each)
  • 2 hambburger buns
  • Your choice of condiments (we recommend going simple with tomato and mustard)

Instructions

  1. Shred your vegetables. Using a mandoline or the shredding attachment on a food processor, shred both carrots and your potato to about match stick size. Quickly transfer potato pieces to a large bowl filled with ice water. Let sit for a minute, then drain and pat dry.
  2. In a large skillet, heat 1 tbsp safflower oil over medium-high heat. Add potato, sprinkle with a pinch of salt and a pinch of ground black pepper, and cook about 4 minutes, then flip and cook other side till crispy and fried. Transfer to a plate covered in paper towels to drain.
  3. In the same skillet, heat another 1 tbsp safflower oil over medium-hight heat. Add carrot, sprinkle with a pinch of salt and pepper, cook for about 3 minutes, flip and cook until nice and crispy. Transfer to same plate as potato shreds and allow to drain.
  4. Heat burger patties according to instructions. After flipping, add American Slices and cover. Cook until heated through (3 minutes for Beyond Burger).
  5. Toast hamburger buns lightly, slather with equal amounts Vegenaise on both sides. Assemble burger with bottom bun, patty with cheese, a squirt of ketchup, potato and carrot mixture, and top bun. Serve and enjoy!

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