Make this burger with beetroot pulp or minced beetroot.
I asked on social media what recipe SLSN-fans preferred to see first. The winner definitely is the beetroot burger (follow by NY Cheesecake). So there we go. I made this burger with my leftover juice beetroot pulp. But you could definitely use grated (use your kitchen machine if you want to avoid a reddish kitchen..) beetroot as well.
It has been a while since I made this pulp burger for the first time. But I kinda lost my adaption to the recipe. So I wasn’t quite sure about the recipe, and I decided to make it again last weekend for some testing & tasting, before posting it here on my blog.
Testing & tasting his very first veggie pulp burger
Thankfully my friend Rutger came over on Saturday to hang out at my house. Always happy to have volunteers to taste my food. He walked with me to the supermarket, since I needed a few extra ingredients before I’d ‘hide’ myself in the kitchen for the burger and some other things. “We don’t need meat for the burgers?” Rutger asked while I was pilling up the groceries in the basket. “Ehhmm NO, it’s a pulp burger, a veggie burger you know..” No meat. It’s not necessary.
So while Rutger (a typical meat-man) took his first bite, I was looking at him with big eyes to see if he’d like this pulp burger. And he really did. Looked even slightly impressed. Or rather surprised and excited about the fact that he just ate his very first veggie burger.
Easy on the meat
I’m not a vegetarian, but don’t eat a lot of meat. I’m sure you noticed if you have visited my blog more than once, that I really like meat now and then, mainly when I’m in a restaurant or prepared by the best. It’s really better for the environment if we all cut down on meat a little. Using the zero-waste juice pulp for these burgers, definitely makes it a double win. I’m sure still a lot of people throw the pulp straight in the dustbin after juicing. If only I can make a difference by inspiring a few people so that they can use their fruit/veggie/nut milk pulp for some amazing foodies, I’d be very happy! At least, it opened Rutgers’ eyes. One mission completed already.
- 1 cup grated beets or beet pulp
- 1 1/3 cup canned chickpeas (drain and rinse)
- 1/2 cup flour
- 1 tsp spiced paprika
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1 egg
- 10 grams of fresh coriander
- Some sea salt and pepper, to taste
- 4 x multigrain roll
- 4 x handful arugula + red onion + cucumber + avocado for garnish.
- Olive oil or butter, for baking.
- 1 cup goat yoghurt
- 1 tbsp tahini
- 20 mint leaves, very finely chopped
- 1 clove garlic, finely chopped
- Juice of 1 lemon
- Mix the goat yogurt and tahini. Then add the garlic, mint leaves, and lemon. Add some optional salt and pepper and mix well.
- Mix the beets with chickpeas and crush them with a potato masher. Add the egg and half of the flour.
- Mix all the dried herbs, salt, and pepper and add it to the batter. Then add the chopped coriander. If the mixture is too wet, add some extra flour.
- Make a large ball and divide it into 4 equal balls and flatten them into patties.
- Cook until crisp.
- Slice the bread, add some arugula, thin sliced red onion, cucumber, avocado and some yogurt sauce.
Recipe adapted by: The Sugar Hit