Vegetarian Beetroot, Carrot & Apple Burger

I love juicing but hate throwing out all that pulp. This is a great way to make use of your left over beetroot, carrot and apple juice pulp. Mixed up with a little quinoa to bulk it out and so yummy for dinner. 

INGREDIENTS (makes 4 burgers)

Patties

  • 1 cup left over apple, carrot and beetroot juice pulp
  • 1 cup cooked quinoa
  • 2 Tbs chives
  • 1/4 tsp Herbamare
  • 1/2 tsp mixed herbs
  • 1/4 tsp paprika
  • 2 eggs lightly beaten

Burgers

  • 8 field mushrooms (or if you prefer a roll 4 bread rolls)
  • 4 tbs tahini (I love Mayver's Tahini)
  • 2 tbs lemon juice
  • 4 tbs tomato relish
  • 1 avocado
  • 1 handful mixed lettuce
  • 4 Tbs sauerkraut
  • salt and pepper to taste

METHOD

  • Add together in a bowl quinoa, beetroot pulp, chives, eggs, herbs, Herbamare and paprika. Mix together till all combined. Form into 4 large patties. 
  • Heat up a pan and add in a tablespoon of olive oil. Place each of the mushrooms in the pan and heat for about 8 minutes, or until they start to soften. Season with salt and pepper. Remove from the pan and place in a warming oven while you cook the patties.  
  • Add an additional tablespoon of olive oil in the pan and warm to a medium heat. Add patties and cook for approximately 5-8 minutes per side. Be careful not to burn the patties.
  • For the tahini and lemon sauce, take the tahini in a small bowl and add the lemon juice and salt and pepper to taste. Whisk to combine. 
  • Once the patties are cooked remove the mushrooms for the warmer and layer up the stack. Starting with a base of field mushroom, followed by tahini & lemon mix, tomato, lettuce, sauerkraut, tomato relish, avocado and chili. 
  • You can use buns in place of the mushrooms if you want a more traditional burger!

I served this one up with sweet potato chips covered in paprika and some haloumi! I hope you enjoy them 

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