I came across this recipe by complete accident a couple of weeks ago, when I’d made a batch of beetroot, apple and lemon juice for my breakfast. Inspired by my own attempts to use up Juice pulp during Zero Waste Week, I kept hold of the pulp leftover; determined to use it for something else.
The answer came that evening when I was tired after a long day and wanted a quick and easy meal. And thus my Beetroot and Apple Burgers were born! I freestyled and completely made it up on the spot though, so the below is a vague list of ingredients. So please feel free to experiment and try different amounts, and let me know if other fruit or veg juices work too!
Beetroot and Apple Juice Pulp Burgers
- 1 1/2 cups of juice pulp
- 1 tbsp. ground flax
- 1 tbsp. rolled oats
- 1 tbsp. fruit juice
- 1 tsp. cumin
- 1 tsp. chilli powder
- 2-3 tbsp. Rye flour
1. Collect all your juice pulp from your juicer and add to a food processor with the fruit juice, ground flax and a drizzle of oil (if pulp is particularly dry).
2. Decant into a bowl and mix in the spices, half of the flour and oats.
3. Set aside in the fridge for about 30 minutes to set.
4. Once cool and set, take out of the fridge and heaped soup spoon
dollops out and mould into burger patties using your hands. This is where you might need to add extra flour if its too sticky.
5. Once the patties are made, cover with the remaining flour and lay on a greased baking tray. Drizzle a tiny bit of rapeseed or olive oil over the top
6. Cook in the oven for about 25 minutes at 180, or until looking crispy. Simple, delicious and completely waste free!