This Cheeseburger Is Made With Vegetable Scraps (and It Will Blow Your Mind)

May 28, 2015

On May 29th, at the Shake Shack located in New York’s Madison Square Park, chef Dan Barber and his team from Blue Hill will be serving 500 veggie cheeseburgers made from the pulpy leftovers of cold-pressed vegetable juice. Just a few months ago, Barber received acclaim for his waste-focused pop-up, WastED, which featured fish heads and kale ribs, among other food items that usually find their way into the trash instead of onto our dinner plates. How did this re-purposed pulp burger make it to Shake Shack? We spoke to Barber to find out.

Tell me a little bit…