2 cups juice pulp (1 large beet, 1/2 bunch of fresh parsley, 2-3 carrots)
2 organic eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon turmeric
organic butter, for cooking (optional)
If you don’t have any juice pulp on hand, you’ll need to make some juice first! I recommend juicing
1 beet, 1/2 a bunch of parsley, and 2-3 large carrots to create about 2 cups of juice pulp. If you are making a recipe using citrus or ginger, put the current pulp into a separate bowl before juicing those type of items. You dont want to use those items for
Transfer the vegetable pulp to a mixing bowl, and combine with the
eggs and spices, mixing well. The resulting mixture should be moist and sticky. Using your hands, divide and shape the batter evenly into 3 patties.
There are two ways to cook these patties: Pan-frying in a skillet or baking in an oven.
Using a skillet, melt a pat of organic butter over medium heat and cook the patties on one side for about 5 minutes.
Cover the saute pan for even cooking, and flip the burger every 5 minutes until firm, about 20
The other version is to place the patties on some parchment paper on a baking sheet and bake for 10 minutes on each side in a 350 degree oven.