Juice Pulp Veggie Burgers Recipe

Name: Juice Pulp Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups pulp from juicing such as carrots, celery, beet, spinach, cucumber, etc; 1 small onion, finely minced; 2 garlic cloves, finely minced; 1 teaspoon dried oregano; 1/2 teaspoon cumin; 1 teaspoon salt; 2 teaspoons chili powder; 1 large egg; 3/4 cup plain breadcrumbs; 2 tablespoons coconut oil, for frying; 6 whole grain buns; 2 tablespoons mayonnaise or 2 tablespoons mustard; 6 lettuce leaves; 2 medium tomatoes, sliced

Servings: persons

3 cups pulp from juicing such as carrots, celery, beet, spinach, cucumber, etc
1 small onion, finely minced
2 garlic cloves, finely minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon salt
2 teaspoons chili powder
1 large egg
3/4 cup plain breadcrumbs
2 tablespoons coconut oil, for frying
6 whole grain buns
2 tablespoons mayonnaise or 2 tablespoons mustard
6 lettuce leaves
2 medium tomatoes, sliced

1
In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.
2
Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way.
3
To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups pulp from juicing such as carrots, celery, beet, spinach, cucumber, etc, 1 small onion, finely minced, 2 garlic cloves, finely minced, 1 teaspoon dried oregano, and more.

Yes, Juice Pulp Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Juice Pulp Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions