Ingredients

150g  juice pulp

1 free-range egg + 1 yolk

salt & pepper to taste

½ teaspoon garlic powder

½ teaspoon smoked paprika

200g white beans (tinned) drained

1 tablespoon British rapeseed oil

½ tsp chilli flakes

150g gram flour

Pinch cardamom seeds

Additional fillings of your choice

Introduction

This recipe not only utilises plant-based ingredients, but also makes the most of leftovers from our healthy veg-led juices. Vegetable pulp makes a great base for veggie burgers –  just add your favourite toppings.  We’d recommend using a free-range egg to bind the burgers and British  rapeseed oil to fry.  

Method

Combine the juice pulp, eggs and spices in a bowl and mix well with a spoon. Crush the beans, add them in and mix. The beans help give the burger some texture and help with binding,

Refrigerate the mix for 1 hour till it has firmed up.

Form the mix into burger shapes preferably the same with as your bun.

In a large skillet over medium-low heat, warm up the olive oil. Place two patties into the skillet and cook for around 4 minutes per side till golden brown.

Serve on seeded buns with your additional burger toppings.

Recipe by Shane Cooke, Vacherin Company Executive Chef

Vacherin

Features more veg
Features more veg
Wastes no food
Wastes no food