- 2 cups Juice Pulp
- 0.5 cup Onion
- 6 Cremini Mushrooms
- 15 ounce can Black Beans
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Smoked Paprika Powder
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 0.5 cup Panko Breadcrumbs
- 0.5 cup Raw Almonds (Unsalted, Not Roasted)
- 6 Burger Buns
Fully plant-based juice pulp veggie burgers that are spiced and filling!
Ever made juice and throw out a full bag of left over juice pulp and think, what a waste? Juicing is great but it does take out all of the fiber in the produce which contains necessary nutrients for the body.
So what can we do with this leftover juice pulp? juice pulp veggie burgers of course!
If you do not have any leftover juice pulp, you can still make these burgers! Simply add some grated beet, carrot and chopped kale to your burger mix.
These burgers are full of vegetables, nutrients and packed with flavor. You won’t miss the meat, promise.
Fiber is so important. Numerous physicians have written books about how most of us are fiber deficient!
Vegetable fiber, normalizes our bowel movements. As most of us know, dietary fiber increases the weight and size of your stool and softens it. TMI? Well it’s all necessary to know!
It also helps to lower cholesterol levels, control blood sugar levels., can aid in achieving a healthy weight, and helps you live longer!
Let's Talk About Juice Pulp
Sautée The Vegetables
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.
Chop the Almonds
Make Burger 'Meat'
Make the Patties
Pan Fry The Patties
Toast Your Buns and Get Your Topping Ready