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Black Bean Burgers Made With Veggie Pulp

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“The upside of juicing is that you get maximum nutrition with minimum food prep. The downside is that you have all this pulp that is too good to just throw away. What's a Mom to do?? Black Bean Burgers to the rescue, ta da!”
READY IN:
15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml oatmeal, quick cooking (or bread crumbs)
  • 473.18 ml black beans, drained
  • 1 small onion, minced (or 1 tsp onion powder)
  • 9.85 ml minced garlic (or 2 cloves minced)
  • 2.46 ml oregano, dried
  • 14.79 ml virgin coconut oil (my current favorite, use what you have)
  • 236.59 ml pulp from juicing such as carrot, celery, beet, spinach, cucumber, etc
  • 1.23 ml cumin
  • 2.46 ml salt
  • 9.85 ml chili powder
  • 29.58 ml virgin coconut oil, for frying

Directions

  1. Place oatmeal in bowl; add black beans. Using a potato masher, mash the two together. Add the rest of the ingredients, except the last 2 T of coconut oil. (You'll need them for frying.) Mix well to combine.
  2. Form into patties (4 dinner size, 6 lunch or snack size).
  3. Fry in a griddle until the center is hot (about 4 minutes each side) Load them up in a sandwich with your favorite fixings. Bon appetit!

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