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I recently organized a dinner party for eight friends. I tried to include as many pulp dishes as possible. One of the items was this pulp veggie burger. Personally, I like a bite. My friends too – the burger was a succes. Pulp + wasabi + chili. Apparently it’s a good combination (no, it IS!).

No waste!

It seems to be my new hobby: experimenting with pulp! Like I said before, “From my first experience with juicing: I need to do something with the pulp.” Wasting food, when you can still use it: NOOOOO !!! I learned to throw away as little as possible and always find it challenging to make use of leftovers. And that way I see it with pulp too. It is energy. Fibers and nutrients. As long as something is still good, you can use it. And it’s fun, right after juicing: baking! At least, to my opinion. (Or later, you can freeze your pulp if you like!)

Pulp versus leftovers

Maybe pulp is even better than leftovers. Usually it’s quite neutral, so you can use it for a wide range of recipes. I started with this healthy snack, the pulp cake – in endless variations – then this pulp burger and more (I’ll share my recipes the next weeks).

Do you use your juice pulp?

Do you juice at all? And if so, are you using the juice pulp? I’m very curious about your experiences!
Or do you have questions about cooking with pulp? Feel free to ask!

No juice pulp? Use extra chickpeas or beans instead.

P.s .: You feel like fries with the burger? Check out this sweet potato fries recipe.

Pulp recipe – Burger with wasabi mayonnaise

Ingredients

    For the burgers
  • 1/2 cup oatmeal or bread crumbs
  • 2 cups black or kidney beans, drained
  • 1 small red onion, minced (or 1 tsp onion powder)
  • 2 garlic cloves cut in small pieces
  • 1 tablespoon virgin coconut oil
  • 1 cup pulp from juicing carrot and/or beetroot
  • 1/2 teaspoon parsley fresh or dried
  • 1/4 tsp turmeric
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • 2 tablespoons virgin coconut oil, for baking
  • 4-6 buns (gluten free if necessary)
  • Handful of rucola
  • 1/2 cucumber
  • 1 avocado
    For the mayonnaise
  • 1 egg yolk
  • juice of 1 lemon or 2 tsp white vinegar
  • 1 tsp mustard
  • 3,5 dl olive or sunflower oil
  • salt and pepper
  • wasabi paste

Instructions

    The burger
  • Mix the beans and oats in a bowl. Mash these two together using a potato masher.
  • Add the rest of the ingredients, except the last 2 tablespoons of coconut oil.
  • Mix well to combine.
  • Make 4-6 medium sized burgers.
  • Fry the the burgers
    The mayonnaise
  • Stir the egg yolk, then add the mustard and lemon juice (or vinegar). Make sure everything is well mixed together and don't start too fast with adding the oil.
  • Add the oil very slowly, while stirring. The more oil you add, the thicker the mayonnaise.
  • Finally, add wasabi paste to, to taste.
    Finishin 'touch
  • Cut the sandwiches in half
  • Top the sandwich with rucola, burger, cucumber, avocado and wasabi mayonnaise.

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