Vegan Beet Burgers using Juice Pulp
If you have a juicer, and love veggie burgers, then this recipe is for you! I’ve been trying to make a juice everyday and recently have been reading up on ways you can use the excess pulp from the juice!
Ingredients:
2 cups of pulp from carrot/beet/ginger juice (use my recipe here (minus the apple)
2 sweet potatoes
1 cup of chickpeas
3-4 scoops of hummus
1 yellow onion
3 tablespoons of olive oil
Prep:
Heat oven to 400 degrees and bake two whole sweet potatoes, and 1 can of chick peas for about 30 minutes. I drizzled them with olive oil and sea salt. Once they’re out of the oven, take the skin off the sweet potatoes with a fork.
In a large pan, heat up 3 tablespoons of olive oil on medium heat. Add 1 chopped yellow onion and add salt. Once its cooked down, add the sweet potatoes and chick peas, 2 cups of pulp, 3/4 tablespoons of hummus (I used a regular sabra hummus!), and a good amount of salt. Cook everything while stirring and mashing for about 5-7 minutes (I used a masher for this).
Once the mixture is cooked and well mashed, transfer to the fridge for a few hours. They’re easier to make into patties when they’re cold! This recipe made 7-8 patties. I froze half of them!
In a non stick skillet, coat the pan with a few tablespoons of olive oil. Add the patty and cook on both sides for 3-4 minutes! (You can also bake it, but found that this was the best method with some cheddar cheese, avocado, and ketchup on a whole grain english muffin)
