From Waste to Taste: 5 Incredible Veggie Juice Pulp Burger Recipes
Looking for a delicious and eco-friendly way to use up your juice pulp? Look no further! In this article, we’ll explore the 5 best veggie juice pulp burger recipes that are not only tasty but also packed with nutrients. From tasty beet pulp power burgers to spicy sweet potato pulp burgers.
These recipes will help you reduce waste and create mouthwatering meals from your leftover juice pulp. We’ll cover everything you need to know, from the essential tools and staple ingredients to tips on making the perfect veggie pulp burgers. Let's dive in!
5 Best Veggie Juice Pulp Burger Recipes: At a glance
Beet Pulp Power Burgers
Carrot Cashew Pulp Burgers
Zucchini Walnut Pulp Burgers
Black Bean Pulp Burgers
Sweet Potato Pulp Burgers
The Essential Tools for Making Veggie Pulp Burgers
Before we dive into the recipes, make sure you have these handy tools:
Food Processor or High-Speed Blender - This helps blend the pulp into a burger-friendly texture. A potato masher can also work.
Mixing Bowls - Having a couple of mixing bowls makes combining ingredients easy.
Non-Stick Skillet or Griddle - For cooking up those delicious veggie patties.
Spatula - Helps flip and transfer the cooked burgers.
Staple Ingredients You'll Need
To make amazing veggie pulp burgers, you'll likely use some combination of these common ingredients:
Veggie pulp (carrot, beet, zucchini, etc.)
Beans or lentils
Breadcrumbs, chickpea flour, or oats for binding
Egg or vegan egg substitutes like banana or vegan yogurt
Onions and garlic
Spices and herbs
Cheese or vegan cheese (optional)
5 Best Veggie Juice Pulp Burger Recipes
1. Beet Pulp Power Burgers
These bright pink burgers get their color from antioxidant-packed beet pulp and pack a nutritional punch!
What You'll Need:
2 cups beet pulp
1 cup cooked lentils
1/2 cup panko breadcrumbs
1 egg
1/4 cup diced onion
2 garlic cloves, minced
1 tsp cumin
Salt and pepper to taste
Recipe Steps:
In a bowl, mix together beet pulp, lentils, breadcrumbs, egg, onion, garlic, cumin, and seasoning until well combined.
Form into patties, using about 1/3 cup mixture per patty, and put into the fridge for 30 mins
Cook patties in a skillet over medium heat for 3-4 minutes per side until crispy outside and heated through.
Serve on buns with desired toppings!
Topping ideas:
Goat Cheese & Arugula: Crumble goat cheese and add a handful of fresh arugula for a tangy and peppery flavor.
Caramelized Onions & Spinach: Sweet caramelized onions paired with sautéed spinach add a rich and savory touch.
Avocado & Red Onion: Slices of creamy avocado with thinly sliced red onion offer a refreshing contrast.
Calorie Information: The entire recipe yields 8 patties at around 130 calories each
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2. Carrot Cashew Pulp Burgers
These nutrient-dense carrot burgers get an amazing nutty crunch from cashews and plenty of plant-based protein from quinoa.
What You'll Need:
2 cups carrot pulp
1 cup cooked quinoa
1/2 cup raw cashews, chopped
1 egg or flax egg
1/2 cup breadcrumbs
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Recipe Steps:
Pulse cashews in a food processor until crumbly.
In a bowl, mix together carrot pulp, quinoa, pulsed cashews, egg, breadcrumbs, garlic powder, onion powder and seasoning.
Form into patties and put into the fridge for 30 minutes.
Cook 4-5 minutes per side over medium heat until golden brown.
Serve on buns with desired toppings!
Topping ideas:
Hummus & Cucumber: Spread a layer of hummus and top with crisp cucumber slices for a Mediterranean twist.
Tahini Sauce & Pickled Radishes: Drizzle tahini sauce and add some tangy pickled radishes for a burst of flavor.
Lettuce & Tomato: Keep it classic with fresh lettuce and juicy tomato slices.
Calorie Information: Entire recipe yields 6 patties around 230 calories each
3. Zucchini Walnut Pulp Burgers
Zucchini gives these burgers amazing moisture while walnuts provide Plant-based protein and healthy fats.
What You'll Need:
2 cups zucchini pulp
1 cup cooked brown rice
1/2 cup walnut pieces, chopped
1/2 cup shredded vegan cheese (optional)
1 egg or egg substitute such as banana or vegan yogurt
1/2 cup breadcrumbs
1 tsp Italian seasoning
Salt and pepper to taste
Recipe Steps:
Mix together zucchini pulp, rice, walnuts, cheese (if using), egg, breadcrumbs, and seasonings until fully combined.
Form into patties and put into the fridge for 30 minutes.
Pan fry for 3-4 minutes per side until golden brown and heated through.
Serve on buns with desired toppings!
Topping ideas:
Guacamole & Pico de Gallo: A dollop of guacamole and a spoonful of pico de gallo bring a Tex-Mex vibe.
Grilled Bell Peppers & Onions: Add smoky grilled bell peppers and onions for a hearty topping.
Feta Cheese & Kalamata Olives: Crumbled feta and sliced Kalamata olives give a Greek flair.
Calorie Information: The entire recipe yields 8 patties around 180 calories each without cheese
4. Black Bean Pulp Burgers
Get protein and fiber from black beans while leftover green pulp adds nutrients to these hearty burgers.
What You'll Need:
1 cup greens pulp (kale, spinach, etc.)
1 cup cooked black beans
1/2 cup breadcrumbs
1 egg
1 tsp cumin
1 tsp garlic powder
Salt and pepper to taste
Recipe Steps:
Mash the cooked black beans until mostly smooth.
In a bowl, mix together the mashed black beans, greens pulp, breadcrumbs, egg, spices and seasoning.
Form into patties and put into the fridge for 30 minutes.
Bake at 375°F for 15 minutes, flip, and bake for 10 more minutes until crispy.
Serve on buns with desired toppings!
Topping ideas:
Sriracha Mayo & Jalapeños: Mix mayo with Sriracha for a spicy kick and top with sliced jalapeños.
Pepper Jack Cheese & Avocado: Melted pepper jack cheese paired with creamy avocado balances heat and creaminess.
Chipotle Sauce & Slaw: Drizzle chipotle sauce and add a crunchy slaw for a smoky, crunchy bite.
Calorie Information: The entire recipe yields 6 patties around 150 calories each
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5. Sweet Potato Pulp Burgers
Just a hint of sweetness and vibrant orange color from the sweet potato pulp - a family favorite!
What You'll Need:
2 cups sweet potato pulp
1 can chickpeas, drained and mashed
1/2 cup oat flour
1 egg or egg substitute
1 tsp chili powder
1 tsp paprika
Salt and pepper to taste
Recipe Steps:
In a bowl, mix together the sweet potato pulp, mashed chickpeas, oat flour, egg, chili powder, paprika and seasoning.
Form into patties and put into the fridge for 30 minutes.
Cook for 4-5 minutes per side in a skillet over medium until crispy and heated through.
Serve on buns or over greens with desired toppings.
Topping ideas:
Tzatziki & Fresh Dill: Cool tzatziki sauce with a sprinkle of fresh dill enhances the herb flavors.
Basil Pesto & Mozzarella: Spread basil pesto and top with fresh mozzarella slices for an Italian touch.
Garlic Aioli & Roasted Red Peppers: A smear of garlic aioli and roasted red peppers add depth and sweetness.
Calorie Information: The entire recipe yields 8 patties with around 135 calories each
Tips for Perfect Veggie Pulp Burgers
Don't overwork the patty mixture or they can get tough
Season generously: Don’t be shy with spices and herbs to enhance flavor.
Use chickpea flour or breadcrumbs to help hold the patties together.
Chill before cooking: Refrigerate patties for at least 30 minutes to firm up before baking or frying.
Cook patties over medium heat to prevent burning
Cooking spray or oil in the pan prevents sticking
Top with your favorite burger fixings!
About Author:
Gavin is the owner of Tru Foo Juice Bar. He has over 6 years of experience running a juice bar and creating juice and smoothie recipes for the consumer market.
His passion for juicing began in his early 20s as he explored natural ways to boost nutrition and energy. Over the years, Gavin has experimented with countless ingredient combinations to create the perfect juice and smoothie blends and bring them to the masses.
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