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Citrus Fennel Potato Salad with Black Rice Burger


1 pk Hilary's Black Rice Burger
4 small red or white potatoes, chopped into in 1/2-inch cubes
1 small fennel bulb
1 c vegan mayonnaise
1/4 c olive or grapeseed oil
1 T fresh orange juice
1 T fresh lime juice
1 T agave nectar
1 garlic clove, minced
pinch pepper
1 bun of your choice
zest of orange and lime


Boil potatoes in salted water until tender, but not mushy. Drain well. While potatoes are cooking prepare the fennel. Trim off the root end and the top with stalks. Reserve the tops. Cut the fennel in half, lengthwise. Remove the center core. Cut each half lengthwise into thin slices, about 1/4-inch thick. Place the drained potatoes and half of the sliced fennel in a medium bowl, reserving the other half of the sliced fennel. Trim the wispy fronds from the fennel. Mince and set aside. Discard the stalks. In a small bowl, use a whisk to combine the mayonnaise, oil, juices, agave, garlic, and pepper. Mix well. Pour 1/2 of the mixture over the potatoes and fennel, reserving the other half. Mix gently. Chill. Heat the Black Rice Burgers on a skillet or in the oven until they are hot. Place a lettuce and a bit of the reserved dressing on top of half a bun. Next, place the burger. Top with sliced fennel and orange and lime zest. Serve with Potato Fennel Salad garnished with fennel fronds.

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