AuthorChef Chad
RatingDifficultyBeginner

Prioritizing veggies in your diet allows for bigger food portions. Since most vegetables have lower calorie content compared to meat, substituting your meat intake with veggies means you can eat more. It’s time to make some healthy burgers.

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Yields200 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Juice Pulp Burger
 2 tbsp beet root juice pulp
 2 tbsp chayote juice pulp
 2 tbsp carrot juice pulp
 2 tbsp singkamas juice pulp
 0.5 cup white beans
 0.5 cup button mushroom
 2 piece Garlic clove
 1 piece Eggs, raw
 2 tbsp breadcrumbs
 2 tbsp Soy sauce
 1 tsp Cumin powder
 1 tsp Sea Salt
 1 tsp Black Pepper Crushed
 2 piece burger buns (store bought)
 2 piece Cheese, Slice Cheddar
 6 piece Onion rings
For the onion rings
 1 cup All Purpose Flour
 1 piece Eggs, raw
 1 cup breadcrumbs
For the toppings
 1 piece Ripe Tomato
 1 piece Green Leaf Lettuce
 2 tbsp Tomato Ketchup
1

Prepare mise en place by mincing gralic cloves and button mushrooms. Set aside.

2

In a bowl combine the juice pulps and squeeze out excess liquid. Let it dry for 10 mins. (you can use any left over juice pulp)

3

Cook the white beans in a pot of boiling water. Drain excess liquid.

4

Combiine juice pulp, cooked white beans, garlic, mushrooms, eggs, breadcrumbs, soy sauce and spices. Form it it into a burger patty.

5

Chill the burger patty in fridge for 10 mins. Proceed to making the onion rings.

6

Dredge the onion rings into flour then dip it into beaten egg then dredge it to the bread crumbs. Fry in a preheated pan with oil for 5 mins. Set aside.

7

In a separate pan,drizzle oil and cook the burger patties in medium low heat for 5 mins on each side.

8

In the last 5 mins of cooking, top the burger patty with sliced cheese and let it melt in the patty.

9

Assemble the burger by putting the lettuce at the bottom part of the bun then top it with the patty, ketchup, mayo (optional),sliced tomatoes, onion rings and burger bun. Serve!

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Ingredients

Juice Pulp Burger
 2 tbsp beet root juice pulp
 2 tbsp chayote juice pulp
 2 tbsp carrot juice pulp
 2 tbsp singkamas juice pulp
 0.5 cup white beans
 0.5 cup button mushroom
 2 piece Garlic clove
 1 piece Eggs, raw
 2 tbsp breadcrumbs
 2 tbsp Soy sauce
 1 tsp Cumin powder
 1 tsp Sea Salt
 1 tsp Black Pepper Crushed
 2 piece burger buns (store bought)
 2 piece Cheese, Slice Cheddar
 6 piece Onion rings
For the onion rings
 1 cup All Purpose Flour
 1 piece Eggs, raw
 1 cup breadcrumbs
For the toppings
 1 piece Ripe Tomato
 1 piece Green Leaf Lettuce
 2 tbsp Tomato Ketchup

Directions

1

Prepare mise en place by mincing gralic cloves and button mushrooms. Set aside.

2

In a bowl combine the juice pulps and squeeze out excess liquid. Let it dry for 10 mins. (you can use any left over juice pulp)

3

Cook the white beans in a pot of boiling water. Drain excess liquid.

4

Combiine juice pulp, cooked white beans, garlic, mushrooms, eggs, breadcrumbs, soy sauce and spices. Form it it into a burger patty.

5

Chill the burger patty in fridge for 10 mins. Proceed to making the onion rings.

6

Dredge the onion rings into flour then dip it into beaten egg then dredge it to the bread crumbs. Fry in a preheated pan with oil for 5 mins. Set aside.

7

In a separate pan,drizzle oil and cook the burger patties in medium low heat for 5 mins on each side.

8

In the last 5 mins of cooking, top the burger patty with sliced cheese and let it melt in the patty.

9

Assemble the burger by putting the lettuce at the bottom part of the bun then top it with the patty, ketchup, mayo (optional),sliced tomatoes, onion rings and burger bun. Serve!

Juice Pulp Burger
IngredientsDirections