Karbonader (Norwegian “burgers”)

Name: Karbonader (Norwegian "burgers")
Ingredients: 800 g vegan ground meat (e.g., Beyond Meat); 1 cup panko breadcrumbs; 1 tbsp potato starch; ½ onion (minced); 2 garlic cloves (minced); 3–4 sprigs of thyme; ½ tsp ginger; ½ tsp nutmeg; ½ tsp dried oregano; Salt, pepper, and red pepper flakes (to taste); 1 onion (sliced); 2 tbsp vegan butter; Sugar and salt (to taste); 340 peas; 100 ml vegetable broth; 1 tbsp butter; Salt and sugar (to taste); 1 leek (sliced); 2 carrots (sliced); 1 turnip (sliced); 2 tbsp vegan butter; 4 tbsp flour; 1 ¾ cups plant milk; Nutmeg (to taste); Salt (to taste); 220 g mixed mushrooms; ½ onion (minced); 4 tbsp flour; 5 tbsp soya sauce; 1 liter vegetable stock

A black plate with two beefburgers topped with onions, boiled potatoes, creamed peas and carrots, and mashed green peas, garnished with chopped herbs.

Karbonader are the Norwegian version of a hamburger. They are incredibly versatile—served for lunch, brunch, or at festive gatherings. I love serving them warm with caramelized onions; it's a total Nordic classic!

Ingredients

For the patties:

800 g

vegan ground meat e.g., Beyond Meat
1 cup

panko breadcrumbs
1 tbsp

potato starch
½

onion minced
2

garlic cloves minced
3–4

sprigs of thyme
½ tsp

ginger
½ tsp

nutmeg
½ tsp

dried oregano
Salt, pepper, and red pepper flakes to taste

For the sides & toppings

Caramelized onions:

1

onion sliced
2 tbsp

vegan butter
Sugar and salt to taste

Mashed peas:

340

peas
100 ml

vegetable broth
1 tbsp

butter
Salt and sugar to taste

Stewed Vegetables in White Sauce:

1

leek sliced
2

carrots sliced
1

turnip sliced
2 tbsp

vegan butter
4 tbsp

flour
1 ¾ cups

plant milk
Nutmeg to taste
Salt to taste

Mushroom Gravy:

220 g

mixed mushrooms
½

onion minced
4 tbsp

flour
5 tbsp

soy sauce
1 liter

vegetable stock

Instructions

For the patties:

Sauté the onion, garlic, and thyme in olive oil for 5 minutes until soft.
In a large bowl, mix the vegan ground meat with the sautéed onions and all remaining ingredients. Combine well with your hands.
Shape into balls, then gently flatten into patties. Use a fork to press 2-3 lines across the top for texture.
Fry in a skillet for 3–4 minutes per side until golden brown. Keep warm in a low oven (100°C) while you prepare the sides.

For the caramelized onions:

Sauté 1 sliced onion in 2 tbsp vegan butter with a pinch of sugar and salt. Cook on low heat for 20 minutes until golden and sweet.

For the mashed peas:

Simmer 340 g peas in 100ml vegetable broth for 2 minutes. Add 1 tbsp butter, salt, and sugar.
Blend until smooth.

For the stewed vegetables in white sauce:

Boil 1 leek, 2 carrots, and 1 turnip (all sliced) until tender.
Melt 2 tbsp vegan butter, whisk in 4 tbsp flour for 1 minute (don’t let it brown!). Slowly whisk in 1 ¾ cups plant milk until thick. Season with nutmeg and salt.
Stir the boiled veggies into the sauce.

For the mushroom gravy:

Sauté 220 g mixed mushrooms and set aside.
In a saucepan, sauté ½ minced onion in butter. Whisk in 4 tbsp flour, 5 tbsp soy sauce, and 1 liter of vegetable stock.
Simmer for 10 minutes until thick, then stir the mushrooms back in.

To the taste!

Place 2–3 patties on a plate, top with caramelized onions, and serve with the mashed peas, stewed vegetables, and a generous pour of mushroom gravy. Enjoy!

Notes

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About the author

Sunny Gandara

@arcticgrub

Sunny is the founder of Arctic Grub, celebrating Nordic flavors.

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Main Course

Karbonader (Norwegian “burgers”)

Ingredients

For the patties:

For the sides & toppings

Caramelized onions:

Mashed peas:

Stewed Vegetables in White Sauce:

Mushroom Gravy:

Instructions

For the patties:

For the caramelized onions:

For the mashed peas:

For the stewed vegetables in white sauce:

For the mushroom gravy:

To the taste!

Notes

Tags

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