I’M OFTEN ASKED WHAT I DO WITH THE LEFTOVER PULP FROM MY DAILY VEGGIE JUICE. There is plenty of repurposing to be had with the fibrous, rainbow-colored pulp that one might otherwise discard from a vibrant juice blend. Enter: homemade veggie burgers!! These nutrient-packed patties get crispy on the outside and remain moist and chewy on the inside- exactly how I like ’em. Reducing food waste makes these all the more worthwhile! I met up with my friend the vibrant and always-glowy Melissa Wood to break down the burger. Watch our video on her YouTube here! If you want to make a killer contribution to your next picnic or BBQ, add these guys to your repetoire. They say “the magic is in the sauce”– in this case, the magic is in the pulp 😉 Read on!
1 bunch of lacinato kale
1 bunch celery
1 handful fresh parsley
1 flax egg (2 tablespoons of ground flax seeds mixed with 6 tablespoons of warm water, let sit for 10 minutes until forms a gel like texture)
¼ cup corn kernels (fresh or defrosted!)
¼ cup peas (fresh or defrosted!)
1 whole sweet onion, peeled and minced
½ cup roughly chopped water chestnuts (strained first)
1/2 cup cooked quinoa
1/2 cup cooked brown rice
Small handful of dill, roughly chopped
Pinch of Sea Salt
Little Black Pepper
½ tablespoon seasonings of your choice (we used Spike, but could use cumin, oregano, paprika your choice!)
½ cup white rice flour
1 cup of juice pulp
Fixings (pile with your choice!):
Green leaf lettuce
Sprouted Ezekiel Buns or buns of your choice!
Make juice using ingredients. And sip while you prep!! Transfer 1 cup juice pulp to a large mixing bowl. Pick out any large pieces of veggies and discard. You want most of it to be a fine, uniform texture. To bowl, add all the remaining ingredients. Massage dough with your hands until forms a “burger meat” like texture. You may need to add a bit more rice flour or a tablespoon of water for everything to bind together.
To create the perfect burger, flatten handful of burger “meat” on a cutting board and use a ½c measuring cup to form a patty. Burgers should be about 1/3 inch thick. Line a baking sheet with parchment paper & grease with a little avocado or coconut oil to avoid sticking. Arrange burgers on the pan about 1 inch apart and place in oven at 400 degrees. Bake for 15 minutes, flip and bake for an additional 10-15 minutes until browned on the outside.
Enjoy with any toppings of your choice!