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)
- 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
- 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
- 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