Juice Pulp Veggie Burgers

Name: Juice Pulp Veggie Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 3 cups pulp from juicing such as carrots, celery, beet, spinach, cucumber, etc; 1 small onion, finely minced; 2 garlic cloves, finely minced; 1 teaspoon dried oregano; 1/2 teaspoon cumin; 1 teaspoon salt; 2 teaspoons chili powder; 1 large egg; 3/4 cup plain breadcrumbs; 2 tablespoons coconut oil, for frying; 6 whole grain buns; 2 tablespoons mayonnaise or 2 tablespoons mustard; 6 lettuce leaves; 2 medium tomatoes, sliced

Submitted by Jonathan Melendez

"These veggie burgers are not only packed with a lot of flavor and nutrients, but they're also very economical because they're made with leftover pulp from juicing."

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photo by Jonathan Melendez

Ready In:: 20mins
Ingredients:: 14
Serves:: 6

ingredients

3 cups pulp from juicing such as carrots, celery, beet, spinach, cucumber, etc
1 small onion, finely minced
2 garlic cloves, finely minced
1 teaspoon dried oregano
¹⁄₂ teaspoon cumin
1 teaspoon salt
2 teaspoons chili powder
1 large egg
³⁄₄ cup plain breadcrumbs
2 tablespoons coconut oil, for frying
6 whole grain buns
2 tablespoons mayonnaise or 2 tablespoons mustard
6 lettuce leaves
2 medium tomatoes, sliced

directions

In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.
Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way.
To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.

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Tweaks

How about a little dark mustard in the spread?

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RECIPE SUBMITTED BY

Jonathan Melendez

North Hollywood, California

Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.

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