Best Juice Pulp Veggie Burgers Recipes

Juice Pulp Veggie Burgers image

Provided by Jonathan Melendez

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups pulp from juicing such as carrots, celery, beet, spinach, cucumber, etc
1 small onion, finely minced
2 garlic cloves, finely minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon salt
2 teaspoons chili powder
1 large egg
3/4 cup plain breadcrumbs
2 tablespoons coconut oil, for frying
6 whole grain buns
2 tablespoons mayonnaise or 2 tablespoons mustard
6 lettuce leaves
2 medium tomatoes, sliced

Steps:

In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.
Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way.
To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.

Nutrition Facts : Calories 151.3, Fat 6.5, SaturatedFat 4.4, Cholesterol 31, Sodium 566.9, Carbohydrate 20.2, Fiber 3.8, Sugar 5.8, Protein 4.5

Veggie (Juice Pulp) Meatballs image

Provided by Food Network

Categories main-dish

Time 45m

Yield 10 meatballs

Number Of Ingredients 9

2 cups vegetable pulp from a juicer (We used 1/2 cup celery pulp, 1/2 cup kale pulp and 1 cup carrot pulp, but any combination of vegetable pulp would work. See Cook's Note)
1/2 cup grated Parmigiano-Reggiano
1 tablespoon extra-virgin olive oil
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely minced
1 egg, lightly beaten
Marinara sauce and spaghetti, for serving, optional

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.
Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.

Black Bean Burgers Made With Veggie Pulp image

Provided by Glori-B

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup oatmeal, quick cooking (or bread crumbs)
2 cups black beans, drained
1 small onion, minced (or 1 tsp onion powder)
2 teaspoons minced garlic (or 2 cloves minced)
1/2 teaspoon oregano, dried
1 tablespoon virgin coconut oil (my current favorite, use what you have)
1 cup pulp from juicing such as carrot, celery, beet, spinach, cucumber, etc
1/4 teaspoon cumin
1/2 teaspoon salt
2 teaspoons chili powder
2 tablespoons virgin coconut oil, for frying

Steps:

Place oatmeal in bowl; add black beans. Using a potato masher, mash the two together. Add the rest of the ingredients, except the last 2 T of coconut oil. (You'll need them for frying.) Mix well to combine.
Form into patties (4 dinner size, 6 lunch or snack size).
Fry in a griddle until the center is hot (about 4 minutes each side) Load them up in a sandwich with your favorite fixings. Bon appetit!

Nutrition Facts : Calories 266.4, Fat 11.7, SaturatedFat 9.1, Sodium 337.5, Carbohydrate 33.2, Fiber 10.2, Sugar 2.5, Protein 9.7