Juice Pulp Veggie Burgers

  • Prep Time
    20 min
  • Cook Time
    20 min
  • Serving Size
    6

 

Ingredients

  • 2 beets, peeled and cut into chunks
  • 1 large carrot, peeled
  • 1 bell pepper (any color), cut into chunks
  • 1 medium sweet potato
  • 2 cups vegetable juice puree
  • 2 tbsp olive oil, plus more for cooking
  • 1 medium red onion, finely diced
  • 1 tbsp tomato paste
  • 2 garlic cloves, minced
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp Worcestershire sauce (optional)
  • ½ cup canned white beans, drained and mashed
  • ½ cup finely chopped walnuts
  • ¾ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 cups vegetable juice pulp* from about 2 cups juice (such as beet, carrot, celery, bell pepper, sweet potato)
  • 2 eggs
  • ½ tsp baking powder
  • 1 cup cooked, cooled quinoa
  • ¾ tsp sea salt
  • ½ tsp freshly ground black pepper
  • Avocado, cheese, mustard, mayo, lettuce, tomato, greens and buns for serving
  • Scrap: Juice pulp

Preparation

  1. Attach the Juicer and Sauce Attachment (KSM1JA) with Low Pulp Screen to the power hub on your KitchenAid® Artisan® Series Stand Mixer (KSM3311/3316). Push the beet, carrot, bell pepper and sweet potato through the feeding tube.
  2. Measure 2 cups juice pulp, set aside.
  3. Heat 2 tablespoons oil in a large skillet over medium heat.
  4. Add onion and cook until soft, about 5 minutes. Add tomato paste, garlic and spices, cook, stirring constantly, until fragrant, about 1 minute.
  5. Stir in Worcestershire, white beans and walnuts; season with salt and pepper. Transfer mixture to a bowl to cool.
  6. Add juice pulp, eggs, baking powder, quinoa, salt and pepper. Using your hands, mix thoroughly.
  7. Form 6 patties (about ½ cup each) and place on a parchment-lined baking sheet.
  8. Freeze for 10 minutes.
  9. Heat about 1 tbsp oil in large skillet over medium heat. In batches, cook patties for about 4 minutes per side, adding more oil between batches.
  10. Transfer to a platter and let rest for about 5 minutes before serving with condiments of choice.

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