1 Star2 Stars3 Stars4 Stars5 Stars 3

The Crunch Burger

By Chef Marisa Ford


1 pk Hilary's Root Veggie Burger
1 green tomato
1 c cornmeal
1/4 c + 2 T arrowroot powder
1/2 c nutritional yeast
1 c water
1 c coconut oil
2 c shredded red cabbage
1/2 c Hilary's Remoulade dressing, plus extra for dressing
1 diced jalapeno
2 bun of your choice


Heat the coconut oil in a medium sized sauce pan over medium-high heat. While the oil is warming up, slice the tomato into 1/4 of an inch thick rounds. Mix the cornmeal, 1/4 cup arrowroot powder, and nutritional yeast together in a shallow bowl. In another bowl mix the 2 T of arrowroot powder with the water. Fully coat each slice of tomato in the water mixture and then dip both sides into the cornmeal mixture until fully coated. Place into the hot oil and fry on both sides until golden brown. Once done, remove the slices and lay in between a few pieces of paper towel to blot off the excess oil. Prepare the burgers following the package instructions. In a medium sized bowl, mix together the shredded cabbage, Hilary's Remoulade Dressing and diced jalapeno. Prepare the burgers by placing lettuce, Root Burger, Remoulade Dressing, fried green tomatoes, and slaw mixture on the bun of your choice!

Questions? Or want to let us know how this recipe worked for you? Leave a comment!