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.