After reading many articles on juicing and then actually doing it, I've dealt with the leftover pulp in several ways, including making veggie patties to composting. I finally hit upon this DELICIOUS black bean burger using the pulp as a binder/filler. These can be made ahead and frozen! This recipe is versatile and may be different every time you make it, depending on what you decide to juice and what spices you use. Even my non-vegan family members love them!
Here is what you will need:
- Organic vegetables and fruits of your choice (today I used 4 large carrots, 2 medium beets, a cup of spinach, 2 apples, 4 celery stalks, and a whole lemon)
- 1 bag of organic black beans (can also use canned)
- Herbs and spices (garlic, sea salt, Braggs Liquid Aminos, freshly ground pepper, parsley, basil, Sriracha hot sauce, optional)
- olive oil
- Panko bread crumbs
- salsa (peach/mango is good!)
- wax paper
Juice the vegetables and fruits and drink the juice! Put the pulp in a bowl and pick out any large pieces of rind or seed, etc. Mix in the herbs and spices and refrigerate.
If using dried beans, rinse and cook with a little olive oil until done. (If using canned beans, proceed with the recipe right away!)
Allow the beans to cool and mix with the fruit/veg pulp mixture using a blender or just mushing it all together by hand. Add about half a cup Panko bread crumbs and more spices to taste. Shape into patties and place between sheets of wax paper if freezing. This recipe made 12 burgers.
The patties may be grilled or lightly sauteed in a small amount of olive oil. Serve on whole grain buns, or a tomato-basil wrap with avocadoes, onion, and salsa Freeze the remainder between the wax paper sheets for another day!
*Image courtesy Flickr creative commons.