beetroot burgers from juice pulp
BEETROOT BURGERS FROM JUICE PULP
- 8 February 2020
I am totally in love with veggie juices, but then there is the leftover pulp. Full of fiber and all the good stuff - juice pulp can be used in so many ways! Here is one of them: beetroot burgers from beetroot juice pulp. Very yummy and zero-waste!
Food waste is a big problem in today's culture. We produce too much and waste a lot of it. We do not have much power over companies and their waste, but we can reduce food waste in our households. Eating all the scraps and leftovers is great for the planet and our wallets.
Those vegan beetroot burgers are quite easy to make and will make any dinner more interesting!
You can enjoy them as a burger, but also you can tear them into smaller chunks and use in wraps or roll into balls and make beetroot balls to add to your dinner!
beetroot burgers from
juice pulp
gluten-free
nut-free
sugar-free
soy-free
Makes: 12 patties Time: 45 min (15 min prep, 30 min cook/bake)
Ingredients:
445 g beetroot juice pulp
115 g (½ cup) millet (dry) or 370 g cooked
430 g (2 cans) green lentils (from the jar or can)
1 big red onion
7 g fresh coriander
4 cm (1,6 inch) fresh chili
3 medium garlic cloves
45 g (3 Tbsp) liquid aminos (or low sodium soy sauce)
75 g (½ cup) sesame seeds
20 g (2 Tbsp) olive oil
10 g (1 Tbsp) onion powder
1 tsp ginger powder
1 tsp tarragon
Instructions:
1. Start by cooking millet. It is good if it is a little bit overcooked.
2. Strain and rinse green lentils and smash them with the for. Place in the big bowl.
3. Chop very finely onion, coriander, and chili. Add to the bowl.
4. Squeeze the garlic using a garlic press. Add to the bowl.
5. Place all the other ingredients in the bowl.
6. When the millet is cooked let it cool down a little bit and add to the rest of the ingredients.
7. Mix everything well together with your hands and form burger patties.
8. Place them on the baking tray lined with baking paper and bake for 20 minutes on conventional oven settings (200°C/392°F). Then flip them and bake for another 5-10 minutes.
Notes and tips:
1. I am using for those burgers pulp from this juice: sweet-spicy beetroot juice
2. You can also freeze the burgers before you bake them. Just separate them with baking sheet to make sure they do not stick to each other, place in a container and enjoy anytime later.
3. You can have them on burgers, but also as a side to any other meal, you can crumble them a bit, and use in tortillas – possibilities are endless! Just go creative!
Thank you!
Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us reshape_official. We would love to see and share it!