If you make fresh vegetable juice as often as I do, you’re bound to have some extra juice pulp on your hands.
Rather than throwing that extra pulp in the garbage, or into a compost pile, why not try making these detox-friendly burgers instead? These burgers will have a pretty red hue when using the pulp from freshly juiced beets, but feel free to use any juice pulp you have on hand! (Avoid citrus and ginger pulp, for best flavor.)
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Detox Beet Burgers
makes 3 patties
Ingredients:
2 cups juice pulp (1 large beet, 1/2 bunch of fresh parsley, 2-3 carrots)
2 organic eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon turmeric
organic butter, for cooking (optional)
Directions:
If you don’t have any juice pulp on hand, you’ll need to make some juice first! I recommend juicing 1 beet, 1/2 a bunch of parsley, and 2-3 large carrots to create about 2 cups of juice pulp. If you’d like to add lemon or ginger to your juice, reserve this pulp first, so the burgers don’t take on a citrus or ginger flavor!
*Note: You could easily substitute ANY non-sweet veggies you want in this recipe. All you need is about 2 cups of veggie pulp, so use whatever veggies you have on hand! The beets do give these burgers a nice red color, though.
If you don’t own a juicer, you could probably run these veggies through a food processor for a nice “pulp-like” substitute. Be sure to squeeze the resulting pulp through a thin dishtowel to remove excess moisture.
Transfer the vegetable pulp to a mixing bowl, and combine with the eggs and spices, mixing well. The resulting mixture should be moist and sticky. Using your hands, divide and shape the batter evenly into 3 patties.
There are two ways to cook these patties: Pan-frying in a skillet or baking in an oven.
Using a skillet, melt a pat of organic butter over medium heat, and start cooking the patties on one side for about 5 minutes.
Cover the saute pan for even cooking, and flip the burger every 5 minutes until firm, about 20 minutes total.
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For a lower-fat option, try baking these patties using a parchment paper to line the baking sheet.
Pre-heat your oven to 350F, and let them bake for10 minutes on each side, for a total of 20 minutes.
The oven-baked patties don’t look quite as appetizing as the skillet-cooked burger, but that could easily be solved with some melted goat cheddar on top, or an array of veggie toppings.
Beet This Burger
Ingredients
- 2 cups juice pulp (1 large beet, 1/2 bunch of fresh parsley, 2-3 carrots)
- 2 organic eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- organic butter , for cooking (optional)
Instructions
- If you don't have any juice pulp on hand, you'll need to make some juice first. I recommend juicing 1 beet, 1/2 a bunch of parsley, and 2-3 large carrots to create about 2 cups of juice pulp. (If you'd like to add lemon or ginger to your juice, reserve this pulp first, so the burgers don't take on a citrus or ginger flavor!) If you don't own a juicer, you could probably run these veggies through a food processor for a nice "pulp-like" substitute. Be sure to squeeze the resulting pulp through a thin dishtowel to remove excess moisture.
- Transfer the vegetable pulp to a mixing bowl, and combine with the eggs and spices, mixing well. The resulting mixture should be moist and sticky. Using your hands, divide and shape the batter evenly into 3 patties.
- There are two ways to cook these patties: Pan-frying in a skillet or baking in an oven. Using a skillet, melt a pat of organic butter over medium heat, and start cooking the patties on one side for about 5 minutes. Cover the saute pan for even cooking, and flip the burger every 5 minutes until firm, about 20 minutes total.
- For a lower-fat option, try baking these patties using a parchment paper to line the baking sheet. Pre-heat your oven to 350F, and let them bake for 10 minutes on each side, for a total of 20 minutes.
- Serve warm with your favorite toppings, and enjoy!
Notes
Nutrition
Per Serving: Calories: 381, Fat: 7g, Carbohydrates: 65g, Fiber: 11g, Protein: 20g
Serve warm, with your favorite burger toppings, and enjoy!
this is exactly the type of recipe i would make! im always looking for recipes with the veggie pulp thats left over. i usually give it to my chicken that love it, but i think next time i’ll be keeping it for myself 🙂
I love the idea of beet burgers! I can’t wait for the farmers markets to open around here because they always have the best beets (and for super cheap!)
sounds yummy!
Do you have a suggestion for how to make the burger without eggs – a vegan version?
Maybe you could substitute flax eggs? I think the ratio is 1 T. ground flax to 3 T. water, for each egg, and let it sit 5 minutes until it “gels” together.
Since the flax would make it a nut-based meal, you could top it with some of my Vegan Mac n’ Cheeze sauce!! YUM 😀
Holy Yummmm!! I”m trying this immediately!!!
Thanks for the recipe!
very interesting!! I bet my husband would like this!! He is not vegan but is very close!! I am always looking to find heartier meals for him!!!
I know what you mean about growing fermented foods at home…I experimented last summer fermenting my garden veggies and somehow I went wrong and ended up with a stinky batch…I was scared to even try it!!!
Im trying this, looking forward! Please also let us know hot to make sauerkraut, I’d love to make it without any special equipment!
Thanks
I was so excited to make these…but mine turned out sort of like over vegetablized omelettes, not sure what I did wrong…too much egg? Anyway, tasted ok, got my b12, and salvaged the meal with a dark chocolate bar and some almond milk. I love detox 🙂
So I made these the other night but I don’t have a juicer so I used my food processor to make a “pulp”. I think this change, in addition to the fact that maybe my veggies were bigger caused my burgers to come out completely differently. The recipe ended up making 8 patties! They needed a bit longer to cook, due to the moisture, and they were pretty crumbly but ABSOLUTELY DELICIOUS! Next time I think I’ll add another egg or two to help keep them together but the plus side is that I made so many I can freeze half the burgers for quick and easy meals… that is if my boyfriend and I don’t devour the entire batch this week 🙂
I am just learning about anti candida diet and there seems to be a lot of opinions about what one can and cannot eat. How is this recipe ok?? I keep reading no cheese, definitely no beets, no carrots. could you explain? thanks.
My Candida recipes are appropriate for those following the Detox 4 Women approach. Because there are so many conflicting opinions on the “right way” to kill off Candida, you’ll find many conflicting recipes out there, too!
Candida is a fungus. Unfortunately a lot of doctors don’t understand much about it.
I would check the Phase 1 anti-fungal diet – Know The Cause with Doug Kaufman. You can also view the shows online.
But if you don’t want to check – The first thing I would do is Stay Away From SUGAR – sweetener use only Xylitol and Stevia (with nothing else in it)
I do not have candida – haven’t since my early 20s But I do have fungus. After breast cancer, mastectomy & reconstructive surgery (complications & had to have a small implant) – I was told that I was more susceptible to get Fungus. Not knowing that anyone can get fungus & why we get sick, dandruff, exzema, cancer, etc.
Hope you’ve gotten help.
You are a genius Megan!!
WOW! Just found you and I am so excited to try all the recipes. So many great looking foods in one place. We are about 3 weeks into juicing, green smoothies, and a diet that leans toward vegetarian/vegan. I have lost 7lbs. and feel really good but am overwhelmed trying to find dinners that we (husband and 3 kids, 8,6,3)will all enjoy. Thanks for existing!
I loved these, made it with flax eggs, baked them, and served them with organic Dijon Mustard… Yumm!!
What kind of juicer do you use? My masticating juicer seems to be super efficient at removing the juice because I used 1 medium beet (it’s all I had on hand), 4 large carrots, and 2 HUGE bunches of English spinach to get 2 cups of pulp. I can’t imagine using 1/2 bunch parsley and only 2-3 carrots and ending up with more than a cup and a quarter, if that… But anyway, I followed the rest of the recipe and it turned out with the right consistency. They taste really good!
I had apple pulp in mine too and it was fine. Added some mushrooms and used egg replacer and garbanzo bean flour to thicken it. Awesome!
Just made the vegie pulp burgers for dinner using carrot pulp. they seemed a bit squishy so sat them on paper towel in the fridge couple of hours before cooking. they were FABULOUS!! even my carniverous husband liked them. yay!!
You can make egg free juice pulp burgers with quinoa, chopped onions, and coconut oil instead of butter – brilliant use of pulp http://www.solglowellness.com/my-blog/2013/1/26/juice-pulp-veggie-burgers.html
I made these recently and they are AWESOME! They didn’t taste much like beets, and I loved the kick the parsley provided. I added sheep feta directly into the burger, as opposed to after cooking, and it was delicious. Also, I love any recipe that helps re-purpose juice pulp. Great idea!
Wow, I have been overwhelmed thinking about how limiting an anti candidea diet could be and you have opened up my eyes to possibilities. Also I love the idea of using pulp. Going to print this and post it in this weeks recipe list. I’m wanting to try adding some fresh cooked chickpeas for added texture. Fingers crossed this goes well. I love reading comments I learn so much from others. So thank you everyone!
I tried this recipe today. The beets I bought weren’t large so put all 3 in my Vitamix with 2 carrots + parsley with some water. Then strained & sqeezed out all the juice.
Did not have Turmeric (1 spice I thought I had purchased already).
— The pulp was only just a little over 1 cup so I halved the recipe.
Then cooked. Seemed ok at first, but when I turned over, most of it crumbled.
Was pretty good anyway – & I ate it in a bowl. lol
I appreciate your website and have found several recipes that will work on my diet – because of fungus, I am on the Phase 1 anti-fungus diet as shown on “Know The Cause’ with Doug Kaufmann. – Thanks to this diet, I have developed a taste for foods I never liked before or foods I thought were just ok..
Instead of the egg, I put soaked chick peas and lentils in the processor with my very dry pulp, (I have the Omega 80007) Lots of spices and a little smoked paprika/liquid smoke to make it a bit more BBQ-ish. My pulp is a little of everything but I compost the citrus. I serve them as burgers or… as patties with any type of sauce over them.
Even though I make fresh juice for breakfast every morning, I was a little hesitant to make these burgers. Let’s face it, the idea of them is weird. But, I’m trying really hard to do both food combining AND a rotation diet, so having a core meal of pure vegetables (I’m ignoring the fact that there are eggs in it) seemed like the perfect thing to bring to work every day (and then to swap various proteins and starches each day). So I started with the basics as noted in the recipe — except what I thought was parsley ended up being cilantro. So to cover that up I decided to use tarragon (which pairs well with both beets and carrots, and I had a bunch that I needed to use asap). And then I added in a little spinach and some celery for variety…. Oh my goodness, these were tasty! I don’t do well with grain so I have been putting them on a bed of romaine tossed with olive oil and lemon oil, and then adding in roasted red onion and cherry tomatoes. Yesterday I added goat cheese and today I added avocado to the mix, and both were delicious! I am actually excited to do it all again tomorrow, and that’s saying something. Thinking next time I might use fennel, and also considering a way to take the base and make tacos. I miss tacos.
Hi, thank you for posting this recipe! I appreciate I’m not riding the trendy wave as I’ve only just bought a juicer, but loving it already! I made a slightly different version of these burgers today (pulp made from 2 beetroots, 1 carrot, half cucumber, 2 stalks celery, 1 lemon; then added 1 egg and seasoning, made 2 burgers). They were remarkably BITTER!! Any idea why? I did put the beets’ leaves in there too, so I think that might be the reason. Or do you this the veggie ratio was just off?
I just made these and they are very delicious! What can you substitute the eggs for to make the patties vegan ?
I haven’t tried an egg-free version yet, but I imagine you’d have to use some sort of flour for binding instead. I’ll post about it if I try a vegan method!
Try aquafaba. It’s the liquid from chickpea. It works amazing! Three tablespoons aquafaba equals one egg. I use it all the time and it works every time without changing the flavor.
Hi, Megan! I’m just curious how these veggie pulp burgers can be 381 cal per serving, when they are just vegetables and eggs. Is the nutrition information for the entire recipe? Thanks! Keep up the great work!
Yes, it’s probably just an error in the calculations! The nutrition information is automatic when I enter in the ingredients, so it probably picked something weird for “juice pulp” since it’s not something you’d normally find in a nutrition database. I’ll have to double check that.
Delicious!! Thank you!!
I’ve made these twice so far with celery juice pulp and they are really tasty! I replace the eggs with 2 ground chia eggs or flax eggs and they come out great. It feels so good to know I’m reducing my food waste. Thank you for the recipe!