I am obsessed with my new toy. My Hurom slow juicer. All I want to do is juice.
I have gotten into the habit of buying something nice for myself on my birthday, which so happens to fall right in the beginning of the year. My self-indulgent shopping trip normally takes place on January 3rd or 4th. It’s now a tradition. I usually have a little extra cash and spend it on one carefully sought out item that will make my year healthier and more vibrant.
It usually involves nutrition or fitness. Go figure.
Having both the Vitamix and a Hurom is a little to cluttery in the kitchen, but man is it worth it. I haven’t stopped juicing since the day I got it.
The juice is unbelievable.
But I quickly realized that the beautiful rainbow of veggie pulp landing in my dispenser needed some love too. There is a camp of people who argue that juice pulp is useless since all the nutrients have been extracted in the juicing process, while others say that the pulp is gold and full of fiber. If nothing else, it’s a great way to add flavor and moisture to dishes, especially in place of animal products that are used for binding.
How can we use the pulpy goodness?
A million ways. I thought about crackers, but I wanted something more satisfying; something I can really bite into.
Just serve on a lettuce “bun”, regular bun. Throw some avocados on top or pickled onions. Maybe a little hummus on the bottom? And you got yourself a winner.
Note* If you don’t have a juicer, but want to make this burger, just pulse carrots and beets in a food processor to get your vegetable mixture. One beet will probably make more than you need, so use half a beet.
Red Burger – Vegan Juice Pulp Burger
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (8-10 burgers)
- 1 1/2 cups of vegetable juice pulp (1 beet, 3 carrots)
- 1 cup dry lentils (cooked, about 3 cups)
- 1 onion
- 3 garlic cloves
- 1/2 cup sunflower seeds
- 1/4 cup flaxseed
- 1/4 cup cilantro
- 1 1/2 cups diced mushrooms (any variety)
- 1 Tbs. liquid aminos (or Nama Shoyu)
- 1 Tbs. olive oil
- salt and pepper to taste
Preheat oven to 375 degrees.
Cook lentils according to instructions. I like to flavor the lentils with veggie broth, a little red wine, and seasoning salt.
In a food processor, combine the sunflower seeds and flax seeds and pulse until the mixture forms a texture of breadcrumbs.
Roughly chop the onions and squeeze the garlic in a press. Add both to the sunflower crumb mixture along with cilantro and pulse until incorporated.
Add the mushrooms and pulse a few more times.
In a large mixing bowl combine the mixture from the food processor and add the beet and carrot pulp, liquid aminos, olive oil, cooked lentils and salt and pepper to your taste. *Since your mixture is all cooked veggies, give it a try and adjust for seasoning.
Shape each patty into a small ball and the squeeze down.
Spray or oil down a baking sheet (with foil if you prefer), and assemble burgers.
Cook in a 375 degree oven for 20 minutes, carefully flip (you may have to be very careful here not to break), and cook on the other side for an additional 20 minutes.