We didn’t think it was possible to feel even better about juicing, at home, ourselves, until now. When we saw this recipe from Toronto’s Greenhouse Juice Co. we thought, “offff course they did!” That’s right, they turned juice pulp into a burger, friends. Your Earth Day menu for this weekend just got sorted out, from morning to night.
The Good Burger
While peeling, chopping, and massaging fruits and vegetables can be great fun, Team Greenhouse frequently fields the same question from at-home juicers: What do I do with all the juice pulp? The leftover fibre otherwise bound for the compost bin can take on a new life when stirred into many easy recipes. One of our favourite sustainable bites for grilling season is a vegan burger.
*The Good is Team Greenhouse’s favourite savoury green, made using cucumber, spinach, romaine, celery, lemon, and a pinch of Himalayan salt. The leftover juice fibre from your favourite green juice recipe will do.
¾ cup leftover juice pulp from The Good*
1 cup cooked quinoa
1 cup cannellini beans, slightly mashed with some left whole
1 flax egg (1 tbsp ground flaxseed meal + 2.5 tbsp water, mixed together and left to sit for 5 minutes before using)
½ tsp Himalayan salt
⅛ tsp cayenne (or more if you like it spicy!)
2 tbsp chopped fresh parsley
2 tbsp chopped fresh cilantro
1 clove garlic, finely minced
1 green onion, finely chopped
A few grinds fresh pepper
Coconut oil, for cooking
Your favourite bun (or try bibb lettuce for a gluten free “bun”)
Burger garnish of choice, for topping
Combine leftover juice pulp, cooked quinoa, and cannellini beans in a large bowl and mix well.
Add herbs, garlic, onion, flax egg, and other seasonings, mixing until well combined. Your burger should have a slightly sticky consistency — add one half to one whole flax eggs extra if your mixture feels too dry.
Separate the mixture evenly into six medium-sized portions, and form into patties.
Heat coconut oil in a pan, and cook each patty for about six minutes per side—or until lightly browned. Psst! You can also take these to the BBQ, or bake them at 375F for 20 minutes (flipping halfway through), or until desired brownness.
From The Greenhouse Cookbook published by Penguin Random House, reprinted with permission.
approx. Per Serving