What to do with your juice pulp? We just juiced some carrots and beetroot, and had all of the leftover pulp.
Chris asked me to let everyone know that these burgers were surprisingly moist and delicious. He had expected them to be dry and powdery, for reasons unknown. Instead they were super soft, but with a mild tendency to lose their crispy layer when you grab a spatula to flip them. For this reason, you do need to be gentle with the burgers. The alternative is to only use 2 cups of veg pulp and these will be a lot simpler. However, I wanted to use more of the pulp and let less go to waste. Even though my wormies will eat it, I did want to eat some of fibre to help with the detox process.
These burgers can also be eaten raw, and heated in a dehydrator. I used whole flaxseed, as these will (apparently) expand in the digestive tract and drag any lingering yuckiness from the bowel. If you aren’t going to be using egg replacer, I would probably use flax as a meal.
3 cups of veg pulp
1 can of chickpeas, drained
1 tsp dried garlic granules
1/2 tsp basil flakes
1 tsp salt (we used sulphur salt)
1 tsp pepper
1/4 tsp smoke essence
3-4 TB flaxseeds
2 tsp egg replacer (optional but I had some and wanted to try it)
1. Juice your veg!
2. In a blender, blend up the chickpeas and spices. Then add the veg pulp.
3. Once it is blended, shape into 8 burgers.
4. Heat a little a oil, then cook the burgers for 5 minutes,
before flipping and cooking another 5 minutes.
We served our burgers with:
Sunflower seeds, handful
If you’re lucky, you can add chips.