To begin, if you don't have any juice pulp on hand, you’ll need to create some juice first. I recommend juicing 1 beet, 1/2 a bunch of parsley, and 2-3 large carrots to create about 2 cups of juice pulp. If you want to add some zing, consider keeping a lemon or ginger flavor for a different twist.
If you don’t own a juicer, you can use a food processor to blend the veggies into a pulp-like consistency. Make sure to squeeze the resulting pulp through a thin dish towel to remove excess moisture; this will help your patties hold together better.
Now, transfer the vegetable pulp to a mixing bowl. Add the eggs, garlic powder, onion powder, salt, chili powder, cumin, and turmeric. Mix everything together thoroughly. The mixture might feel moist and sticky, which is ideal for shaping.
Using your hands, divide and shape the batter into three equal patties. Ensure they are compact and well-formed to withstand cooking.
Next, choose your cooking method. For pan-frying, melt a pat of organic butter in a skillet over medium heat. Start cooking the patties on one side for about 5 minutes. Cover the pan for even cooking.
Flip the burger every 5 minutes until they are firm to the touch, which should take about 20 minutes in total. You want a nice golden-brown color on the outside.
If you prefer a lower-fat option, you can bake the patties instead. Preheat your oven to 350°F and line a baking sheet with parchment paper. Place the patties on the sheet and bake for 10 minutes on each side, totaling 20 minutes.
Once cooked, serve your Beet This Burger warm with your favorite toppings. I love adding avocado, lettuce, or even a tangy sauce. Enjoy every bite!
