Description
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.
Ingredients
Scale
- 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
- BURGERS:
- 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.
Instructions
- 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.