Meatless Monday
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Meatless Monday-Beet Pulp Burger

Happy Monday!  Hope you all had a great weekend!  I juice frequently and always think about what I can do with the pulp, but besides making cranberry sauce from cranberries, I haven’t come up with any creative recipes.  But, I started following Drew Canole’s FitLife.tv on twitter and facebook and found a great Beet Juice & Beet Burger recipe.  I decided to give it a try and add a few ingredients of my own!  Follow the recipe below for a great beet, sweet potato, and carrot burger!

1-2 Beets, depending on size

2 Carrots

1 Medium Sweet Potato

1 Inch Ginger

1/2 Medium Onion

3 Cloves Garlic

Pepper, Onion Powder, and Garlic Salt to taste

3-4 TBSP EVOO

Beet, Sweet Potato, and Carrot Burger

Beet, Sweet Potato, and Carrot Burger

Preheat oven to 350

Clean first 4 ingredients with veggie cleaner and place in juicer

Dice onion and mince garlic

Combine pulp, onion, and garlic together

Stir in pepper, onion powder, and garlic salt to taste

Pulp, Onion, and Garlic Combined

Pulp, Onion, and Garlic Combined

Add EVOO (just enough to combine and for the  mixture to start sticking)

Refrigerate for 20 minutes

Form 4 patties and place on lined baking sheet

Uncooked Beet, Sweet Potato, and Carrot Burgers

Uncooked Beet, Sweet Potato, and Carrot Burgers

Bake in oven for 15 minutes and flip (be careful as the patties may break apart)

Continue cooking for 10-15 minutes, until edges are browned

Cooked Beet, Sweet Potato, and Carrot Burgers

Cooked Beet, Sweet Potato, and Carrot Burgers

Plate and serve with side dish of choice!

Beet, Sweet Potato, and Carrot Burger with Asparagus

Beet, Sweet Potato, and Carrot Burger with Asparagus

I served my burger topped with Parmesan Cheese and Roasted Asparagus with Lemon and Parmesan Cheese!

Follow FitLife.tv (Drew Canole) on Twitter HERE

Like FitLife.tv on Facebook Here

Follow NewsforChews on Twitter HERE

Like NewsforChews on Facebook Here

Do you have a recipe that uses the pulp from your juicer, or are looking for a recipe?  Leave in the comments below or email me at newsforchews@gmail.com!

Stay hungry…

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