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If you make fresh vegetable juice as often as I do, you’re bound to have some extra juice pulp on your hands.
Rather than throwing that extra pulp in the garbage, or into a compost pile, why not try making these detox-friendly burgers instead? These burgers will have a pretty red hue when using the pulp from freshly juiced beets, but feel free to use any juice pulp you have on hand! (Avoid citrus and ginger pulp, for best flavor.)
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Detox Beet Burgers
makes 3 patties
Ingredients:
2 cups juice pulp (1 large beet, 1/2 bunch of fresh parsley, 2-3 carrots)
2 organic eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon turmeric
organic butter, for cooking (optional)
Directions:
If you don’t have any juice pulp on hand, you’ll need to make some juice first! I recommend juicing 1 beet, 1/2 a bunch of parsley, and 2-3 large carrots to create about 2 cups of juice pulp. If you’d like to add lemon or ginger to your juice, reserve this pulp first, so the burgers don’t take on a citrus or ginger flavor!
*Note: You could easily substitute ANY non-sweet veggies you want in this recipe. All you need is about 2 cups of veggie pulp, so use whatever veggies you have on hand! The beets do give these burgers a nice red color, though.
If you don’t own a juicer, you could probably run these veggies through a food processor for a nice “pulp-like” substitute. Be sure to squeeze the resulting pulp through a thin dishtowel to remove excess moisture.
Transfer the vegetable pulp to a mixing bowl, and combine with the eggs and spices, mixing well. The resulting mixture should be moist and sticky. Using your hands, divide and shape the batter evenly into 3 patties.
There are two ways to cook these patties: Pan-frying in a skillet or baking in an oven.
Using a skillet, melt a pat of organic butter over medium heat, and start cooking the patties on one side for about 5 minutes.
Cover the saute pan for even cooking, and flip the burger every 5 minutes until firm, about 20 minutes total.
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For a lower-fat option, try baking these patties using a parchment paper to line the baking sheet.
Pre-heat your oven to 350F, and let them bake for10 minutes on each side, for a total of 20 minutes.
The oven-baked patties don’t look quite as appetizing as the skillet-cooked burger, but that could easily be solved with some melted goat cheddar on top, or an array of veggie toppings.
Ingredients
- 2 cups juice pulp (1 large beet, 1/2 bunch of fresh parsley, 2-3 carrots)
- 2 organic eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- organic butter , for cooking (optional)
Instructions
- If you don't have any juice pulp on hand, you'll need to make some juice first. I recommend juicing 1 beet, 1/2 a bunch of parsley, and 2-3 large carrots to create about 2 cups of juice pulp. (If you'd like to add lemon or ginger to your juice, reserve this pulp first, so the burgers don't take on a citrus or ginger flavor!) If you don't own a juicer, you could probably run these veggies through a food processor for a nice "pulp-like" substitute. Be sure to squeeze the resulting pulp through a thin dishtowel to remove excess moisture.
- Transfer the vegetable pulp to a mixing bowl, and combine with the eggs and spices, mixing well. The resulting mixture should be moist and sticky. Using your hands, divide and shape the batter evenly into 3 patties.
- There are two ways to cook these patties: Pan-frying in a skillet or baking in an oven. Using a skillet, melt a pat of organic butter over medium heat, and start cooking the patties on one side for about 5 minutes. Cover the saute pan for even cooking, and flip the burger every 5 minutes until firm, about 20 minutes total.
- For a lower-fat option, try baking these patties using a parchment paper to line the baking sheet. Pre-heat your oven to 350F, and let them bake for 10 minutes on each side, for a total of 20 minutes.
- Serve warm with your favorite toppings, and enjoy!
Notes
Nutrition
Per Serving: Calories: 381, Fat: 7g, Carbohydrates: 65g, Fiber: 11g, Protein: 20g
Serve warm, with your favorite burger toppings, and enjoy!
I’ve made these twice so far with celery juice pulp and they are really tasty! I replace the eggs with 2 ground chia eggs or flax eggs and they come out great. It feels so good to know I’m reducing my food waste. Thank you for the recipe!
Delicious!! Thank you!!
Hi, Megan! I’m just curious how these veggie pulp burgers can be 381 cal per serving, when they are just vegetables and eggs. Is the nutrition information for the entire recipe? Thanks! Keep up the great work!
Yes, it’s probably just an error in the calculations! The nutrition information is automatic when I enter in the ingredients, so it probably picked something weird for “juice pulp” since it’s not something you’d normally find in a nutrition database. I’ll have to double check that.
I just made these and they are very delicious! What can you substitute the eggs for to make the patties vegan ?
I haven’t tried an egg-free version yet, but I imagine you’d have to use some sort of flour for binding instead. I’ll post about it if I try a vegan method!
Try aquafaba. It’s the liquid from chickpea. It works amazing! Three tablespoons aquafaba equals one egg. I use it all the time and it works every time without changing the flavor.
Hi, thank you for posting this recipe! I appreciate I’m not riding the trendy wave as I’ve only just bought a juicer, but loving it already! I made a slightly different version of these burgers today (pulp made from 2 beetroots, 1 carrot, half cucumber, 2 stalks celery, 1 lemon; then added 1 egg and seasoning, made 2 burgers). They were remarkably BITTER!! Any idea why? I did put the beets’ leaves in there too, so I think that might be the reason. Or do you this the veggie ratio was just off?
Even though I make fresh juice for breakfast every morning, I was a little hesitant to make these burgers. Let’s face it, the idea of them is weird. But, I’m trying really hard to do both food combining AND a rotation diet, so having a core meal of pure vegetables (I’m ignoring the fact that there are eggs in it) seemed like the perfect thing to bring to work every day (and then to swap various proteins and starches each day). So I started with the basics as noted in the recipe — except what I thought was parsley ended up being cilantro. So to cover that up I decided to use tarragon (which pairs well with both beets and carrots, and I had a bunch that I needed to use asap). And then I added in a little spinach and some celery for variety…. Oh my goodness, these were tasty! I don’t do well with grain so I have been putting them on a bed of romaine tossed with olive oil and lemon oil, and then adding in roasted red onion and cherry tomatoes. Yesterday I added goat cheese and today I added avocado to the mix, and both were delicious! I am actually excited to do it all again tomorrow, and that’s saying something. Thinking next time I might use fennel, and also considering a way to take the base and make tacos. I miss tacos.