For this burger recipe, I recommend only using vegetable pulp. I juiced 1 peeled beet, 1 carrot, 2 celery stalks, and a small bunch of kale.

I love using the beet because it provides this burger with that red/brown meat-like color, great flavor and a ton of nutrients.

Heat up 1 tbsp of olive oil in a large skillet on medium heat.

Add the chopped onion and mushrooms and cook for 5-7 minutes.

Next, add 3 tsp of salt, 1 tsp of ground black pepper, the juice pulp (or grated carrot, beet and chopped kale) and cook for another minute or two.

Add the ground cumin, smoked paprika powder and the drained and rinsed black beans.

Stir and cook for another 2-3 minutes.

Add the raw almonds to your food processor or blender and pulse until they are roughly chopped.

Transfer into a bowl and set aside.

Add the sautéed vegetables to your food processor and blend until it becomes a paste.

It will look similar to ground meat.

I only pulsed my 'meat' a few times which left is with some chunks of mushroom and beans.

Transfer your burger 'meat' to a large bowl, add the breadcrumbs and chopped almonds, and mix to combine.

With wet hands form 4-6 patties.

Using a paper towel, quickly wipe your dirty skillet then add 1-2 tbsp of olive oil.

Add your patties, max 3 at a time and fry on each side on medium heat for 4-5 minutes or until browned and crispy.

For this burger, I highly recommend adding some steamed/sautéed kale, avocado slices and red onion.

I also add a bit of vegan mayo and ketchup, it's a mist in this household.