I’M OFTEN ASKED WHAT I DO WITH THE LEFTOVER PULP FROM MY DAILY VEGGIE JUICE.Ā 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 šŸ˜‰ Read on!Processed with VSCO with c1 preset



3 carrots
1 bunch of lacinato kale
1 bunch celery
1 beet
1 handful fresh parsley

Burger Ingredients
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)Ā 
Ā¼ cup corn kernels (fresh or defrosted!)
Ā¼ cup peas (fresh or defrosted!)
1 whole sweet onion, peeled and minced
Ā½ cup roughly chopped water chestnuts (strained first)
1/2 cup cooked quinoaĀ 
1/2 cup cooked brown riceĀ 
Small handful of dill, roughly choppedĀ 
Pinch of Sea Salt
Little Black Pepper
Ā½ tablespoon seasonings of your choice (we used Spike, but could use cumin, oregano, paprika your choice!)
Ā½ cup white rice flourĀ 
1 cup of juice pulpĀ 

FixingsĀ (pile with your choice!):
Sliced picklesĀ 
Sliced jalapeƱosĀ 
Red onionĀ 
Organic ketchupĀ 
Soy-free veganaiseĀ 
Green leaf lettuceĀ 
Hot sauceĀ 
Sprouted Ezekiel Buns or buns of your choice!Ā 

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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 ā€œburger meatā€ 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 ā€œmeatā€ on a cutting board and use a Ā½c 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!