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.
IngredientsUS CustomaryMetric1x2x3x
- 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!
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!
