If there’s one thing I don’t like when I make juices is throwing away the pulp. So I’m always looking for a good recipe with juice pulp. I made these juice pulp crackers before and they were pretty good, but I wanted something that was not only faster to make, but even better. Did I manage to do so? Yes, I sure did!! I was overwhelmed by the compliments when I put these juice pulp burgers with the SuperJuicer on the table and I can’t wait to share it with you! Oh, and keep on reading until the end of the article because I might give away a SuperJuicer again.
Just like last year, I used my SuperJuicer again for this recipe. You can say that I’m quite a fan of this slowjuicer. The SuperJuicer slowjuicer has a compact sleek design and the price is friendly, very friendly. As you may have read last year you get quite a good value for your money. I compared it with my expensive slowjuicers and wasn’t able to find anything negative about the SuperJuicer. For your money you get just really a lot more than it’s worth! If you would like to make a recipe with the pulp of your juice, it’s recommendable to use dry pulp. When your pulp is dry, this indicates that the slowjuicer really took all the juice from your vegetables/fruits (and you want that!), but this also makes it easier to make a recipe with the pulp. How to get dry pulp? You need a good slowjuicer…
I tested the SuperJuicer slowjuicer with a difficult recipe; hamburgers without a ”binder” such as a ”vegan egg substitute’‘. This was going to be exciting!
Look at the photos and judge for yourself. I think I passed! The result are delicious, juicy and hearty burgers. Yum! I served the burgers on a gluten-free quinoa/flaxseed bread (bought in Germany and so tasty!) with onions, mustard, cashew cream, tomato, rocket, peppers and pickles.
I’ll share a few comments with you when I put these burgers on the table:
”This is really good, even better than your normal burger recipe!”.
” If I had a juice bar I would know how to make extra revenue with these burgers.”
”These burgers are even better than the burgers from Krowarzywa”. (Wait, what?!?)
I kept the juice recipe for these burgers simple because I didn’t want the taste of the burgers to be too sweet. In addition, you may already know that I’m not a fan of juicing (too much) fruit. I advise you to add an extra lemon/lime if you think it’s too green for you. This juice is once again loaded with enzymes, vitamins, minerals, amino acids, and chlorophyll which are easily absorbed by your body. Ginger and turmeric make this juice a perfect one to support your immune system too.
The good news! You can win a SuperJuicer slowjuicer! (CLOSED)
There is a juice + cooking challenge going on on the Facebook page of SuperJuicer and I’m also participating with 5 other bloggers. All you have to do is vote for me and if I win I may give away a SuperJuicer. How cool is that!!
Let’s dig in to these burgers, shall we? Oh and although these burgers are red, they absolutely don’t taste like beet burgers. Beets are just quite prevalent in color.Print
Once you’ve put your teeth in these firm and juicy burgers you’ll never throw away your juice pulp again. These burgers are healthy, quick to make and ridiculously tasty.
- 5 medium carrots (or 6 smaller ones)
- 1 large beetroot
- 3 celery stalks (leave it out if you don’t like ”strings” in your burgers)
- ½ lemon (or more if you like a fresh juice)
- piece of fresh ginger (2 cm)
- piece fresh turmeric (1 cm)
- 2x a good handful of fresh spinach
- * The above recipe makes approximately 200-230 grams of pulp
- 150 grams of oatmeal flour (or blend briefly plain oatmeal in a blender or food processor)
- 220 ml water
- a tablespoon of coconut oil for frying
- pinch of salt and pepper to taste
- spices and herbs: oregano, basil, dried curry powder, garlic powder, onion powder, cumin, coriander …. It’s all optional and to taste, but I used about half to a full teaspoon.
- Mix the juice pulp and other ingredients for the burgers in a bowl with a fork. Just mash thoroughly until well combined.
- Spoon a full tablespoon of ”batter” from your bowl and make a burger shape. Place in a hot pan and fry on both sides until it is hot. You can now also pop them in the oven if you like a crispy outside. I didn’t do so. The result are juicy and firm burgers. Serve and enjoy immediately or store in the refrigerator for several days. I served the burgers on a gluten-free quinoa / flaxseed bread with onions, mustard, cashew cream, tomatoes, lettuce, peppers and pickles.
This article was made in collaboration with SuperJuicer