Best Veggie Pulp Burgers Recipes

JUICE PULP VEGGIE BURGERS

Juice Pulp Veggie Burgers image

These veggie burgers are not only packed with a lot of flavor and nutrients, but they're also very economical because they're made with leftover pulp from juicing.

Provided by Jonathan Melendez

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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 PULP BURGERS

Veggie Pulp Burgers image

Awesome veggie burgers without beans! They're made with leftover carrot pulp from juicing carrots. They're tasty, filling, and my kids love them. You'll never miss the meat! Serve on buns of choice with ketchup, lettuce, and tomato slices.

Provided by Dana Pierro

Categories Main Dish Recipes Burger Recipes Veggie

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups crispy corn cereal squares (such as Corn Chex®)
1 cup shredded carrots
½ cup grated carrots, squeezed dry
3 eggs, beaten
¼ cup finely chopped celery
2 tablespoons grated onion
salt and ground black pepper to taste
2 tablespoons coconut oil

Steps:

Combine corn cereal, 1 cup shredded carrots, 1/2 cup grated carrots, eggs, celery, onion, salt, and ground black pepper in a bowl; mix well. Form mixture into 4 patties.
Heat coconut oil in a skillet over medium heat; cook patties until both sides are browned, 5 to 7 minutes per side.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 17.7 g, Cholesterol 122.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 7.4 g, Sodium 221 mg, Sugar 4 g