I made these juice pulp burgers when I was still in London and decided to post the recipe up as I had a lot of people ask me how to make them. I was inspired by The Whole Pantry App, and would recommend buying this app if you haven’t already, not only is it filled with amazing healthy and delicious recipes, there are also a bunch of very insightful articles, and the proceeds go to charity!
So if you’ve been juicing a lot of beetroot lately, or if you just want to try these out and have a beetroot juice as an added benefit give this a go. I had made a batch of beetroot, apple, carrot and ginger juice earlier in the morning and saved the pulp in the fridge so that I could have these for lunch. To be honest I didn’t know what to expect and was quite dubious so I invited my neighbour Caroline (who I miss dearly) over to try out with me and we were both very pleasantly surprised!
Ingredients (Makes 4)
1/2 onion – diced
handful of fresh parsley – chopped roughly
1 clove garlic – minced
2 teaspoons ground cumin
1 teaspoon paprika
5 tablespoons ground chia seeds
1/2 cup water
Juice pulp of:
2 medium beetroot
small piece of ginger
Preheat the oven to 200 degrees C.
Squeeze the pulp over a sieve to remove any extra juice.
Combine all ingredients in a large bowl and mix well, making sure the chia seeds are mixed in evenly.
Measure out 1/2 cup of the mixture for each burger and shape the patties with your hands.
Place on a lined baking sheet and repeat.
Leave them bake for approximately 50 mins, turning them over half way through.
Remove them from the oven when done and serve with a minty yoghurt sauce, a bun or a green salad.