Carrot Pulp Veggie Burger

The last few weeks have been extremely challenging. I praise the Lord for quick food. A filling sandwich on a busy day is a great option when time is moving faster than normal. This burger was created out of the need to not waste my carrot pulp (or any pulp that I can use for that matter).

I freeze my pulp after juicing. I have bags of carrot pulp in my freezer. At times I have beet pulp in a bag too or beet juice in a bottle. Yes, I freeze my beet juice too. *smile* Don’t worry, I usually use everything I freeze within a two week period. I definitely use it up by months end. When thawed, my beet juice basically looks and tastes as fresh as the day I juiced it. I usually freeze it right away. Also, I only freeze about 2-4 ounces of beet juice; so I know I will use that up quickly. I may store my beet pulp for much longer. There are best practices when you’re doing something like this too, so do your research (See the article regarding freezing your juices from Raw Juice Cleanse recipes). Tip: If you’re out of beet juice for this recipe, replace it with 1/4 cup of beet pulp. I use what I have.

Now, this burger is made with all non-stimulating spices. Normally, chili powder has a stimulating spice in it, but not this one. The recipe is on the blog and linked in the ingredient list below. It is not as hot as you may be used to tasting, but I truly love it! If you want to add fresh garlic, please go ahead! I would add about a couple tablespoons of minced garlic, but then again, I love garlic. I wish I had a year around garden of that stuff. *smile*

In this blog, I’ll highlight the nutritional benefits of onions. In other posts, I’ve included information on carrots, eggplant, and bell peppers; so, in this post I’m going to focus on the powerful health benefits of that vegetable that is known to make many people produce uncontrollable tears just by cutting into it. Onions help relieve asthma, angina, bacterial infections, common cold, cough, earaches, respiratory problems, and tooth decay.  They are also great for immune and cardiovascular health.  Onions contain vitamins and minerals, such as vitamin B6, vitamin C, calcium, magnesium, sodium, phosphorus, potassium, selenium and more!  It has quercetin, which is a powerful flavonoid, or plant pigment, with a wide range of health benefits due to its potent antioxidants. Onion are extremely powerful! (Read about these benefits for yourself in the articles from Vegetarian Nutrition and Health Benefit Times. Also, Tell It To The World, a youth ministry, which is part of Saved to Serve/Prophesy Again Ministries, produced a short “Health Hack” video over the summer on “If I had an onion, I could,” which is worth checking out too! Enjoy that and learn a few things along the way to maintain, or improve, your health!

Now, without further ado, I pray you like this veggie burger recipe below.

Carrot Pulp Veggie Burger 

Ingredients:

  • 1 cup carrot pulp (leftover pulp from juicing)
  • 1¼ cups roasted eggplant, diced (roasted with a little oil, or no oil, liquid aminos, and Monk’s pepper until done, 15-20 minutes This is one diced medium large eggplant.)
  • 1 large sweet onion, chopped fine
  • 3 medium celery stalks, chopped fine
  • 1 medium red bell pepper, chopped fine
  • ½ cup water, divided by half
  • ¼ cup chia seeds
  • ¼ cup liquid aminos
  • 1 Tablespoon lemon juice, fresh
  • 1 Tablespoon beet juice, fresh
  • 1 Tablespoon organic raw agave nectar, or more to taste
  • 1 Tablespoon chili powder, non-stimulating spices (See recipe)
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt or Himalayan salt (or more to taste)
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon Monk’s/Papaya pepper, optional
  • ½ teaspoon basil, dried
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika
  • 2 cups white whole wheat
  • 1 Tablespoon arrowroot powder
  • Oil for coating before you put in oven (Cold-pressed Avocado Oil)

Instructions:

  1. Dice and roast eggplant and set aside. (Roast eggplant and set aside. Roast in avocado oil, one Tablespoon liquid aminos, sprinkle Monk’s pepper for 20 minutes at 425 °F. You may also roast this without oil.)
  2. Soak chia seeds with 1/4 cup water and liquid aminos in high speed blender for 15 minutes, set aside.
  3. Combine flour and arrowroot powder and all seasonings, starting with chili powder and ending with smoked paprika, set aside.
  4. While the eggplant is roasting, wash and finely chop remaining veggies (I use my food processor to dice them all at once).  
  5. Combine eggplant with carrot pulp and diced produce.  Combine well.
  6. Add remaining water to chia/ liquid aminos mixture, pour in the agave with the lemon and beet juices, and blend until smooth, set aside.
  7. Add flour mixture to combined veggie mixture and mix well.
  8. Pour chia mixture on top of this and mix until well-combined and you can start forming patties. Shape into patties roughly 4-5 inches across, no more than ½ -inch thick.  Coat with oil and place on parchment lined baking sheet. (Now, you may lightly coat with oil and place directly into oven, or you may lightly brown with oil on stove top for three minutes on each side until patty is shaped, then remove to baking sheets lined with parchment paper. It is up to you! I go directly to oven).
  9. Place in oven at 425 °F for 30 minutes, 15 minutes on each side.  Be sure to flip the patties after the first 15 minutes.
  10. Of note: These patties are better the next days because the flavor has worked its way through the veggies. Generally, I make them the night before and store them in an airtight container while they are a little bit warm. This sweats them a bit and they are not so crispy, but more like a burger. Here again, it’s up to you. The inside texture sets up as they cool. In my estimation it is better to let them cool and then reheat.

*Adjust seasonings to your liking.

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