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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!
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.
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..
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 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!
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
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!!
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!
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 loved these, made it with flax eggs, baked them, and served them with organic Dijon Mustard… Yumm!!
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!