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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.
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!
You are a genius Megan!!
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.
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 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 🙂
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
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!!!
Holy Yummmm!! I”m trying this immediately!!!
Thanks for the recipe!
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 😀
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!)
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 🙂