I am a big fan of juicing. And while I absolutely love it, part of me feels guilty about wasting the pulp of the vegetable that is leftover in my juicer. As produce options become more limited during this quarantine, I wanted to find a way to optimize on every single vegetable that I prepare in my kitchen. I have been searching for ways to use the leftover pulp from my juices in my meals, and after a lot of trial and error, I came up with this awesome veggie pulp burger recipe below. It’s delicious, GUT FRIENDLY (hello prebiotics and fiber), packed with protein, and the added bonus – it’s environmentally friendly! So, if you plan on making a juice this week, save the pulp either in the refrigerator or freezer, and try this recipe below. Pro tip: pulp that contains cucumber will NOT work in this recipe because of the high-water content. All other fruit & veggie pulp combos are great! Carrot, beet, and kale combos are ideal.
- 2 whole shallots, peeled and chopped
- 1 cup juice pulp
- ½ cup of walnuts or chestnuts if you are nut free
- ½ cup cooked whole grain of choice (quinoa, millet, basmati rice)
- ½ tsp cumin
- ½ tsp paprika
- ½ sea salt or Himalayan Salt
- Dash of black pepper
- ¼ cup tigernut flour (or almond flour)
- 1 handful of chopped parsley
- ½ cup cooked beans (Jovial Beans are delicious and easy, but any cooked bean will work here)
- 1 flax egg or organic egg
- 1 tbsp avocado oil
- Combine all ingredients into the bowl and mix gently with your hands
- If contents do not stick together (all pulp mixtures will vary so this may happen!) – add a little more almond or tigernut flour and a splash of water or avocado oil
- Place 1/3 cup of the mixture into your hands to form the patty. Each patty should be about 1/3 inch thick, and be roughly the size of your palm.
o Add 2 tbsp of avocado oil to a pan, and sizzle each side until golden and crispy. About 2 or 3 minutes per side. You may need to continuously add more oil to prevent sticking, and promote crisping!
o Light oil cooking option: line a baking sheet with parchment paper, and rub 1 tablespoon of avocado oil or coconut oil evenly throughout the sheet. Place the burgers evenly on the sheet, and bake for 15 minutes at 420 degrees. After 15 minutes, flip the patties and cook for another 15-20 minutes or until desired crispness.
Make it yours! - Option to top your burger with spicy peppers, pickles, sauerkraut, tomatoes, onions, lettuce, mustard, and organic ketchup. Serve in a lettuce cup, gluten free bun, or on its own with a side salad and baked sweet potato “fries”.