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Juice pulp burgers met de SuperJuicer

Juice pulp burgers with the SuperJuicer

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  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 10 (depending on the size) 1x
  • Category: lunch, dinner, burger
  • Cuisine: vegan, vegetarian
  • Diet: Vegan


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.


  • JUICE:
  • 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.


  1. Mix the juice pulp and other ingredients for the burgers in a bowl with a fork. Just mash thoroughly until well combined.
  2. 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.