(Here are links to the first two posts on this subject)
Juicing – Healthy and Great Tasting! – 1/29/2013
Note: The following recipe was created for juicer machine pulp but I think it would be a great recipe on its own with one or two substitutions that are suggested in the recipe – so if you don’t have a juicer – read on.
My veggie burger, juicer pulp journey has taken some interesting turns since last I posted. I’ve learned a lot about the basics of cooking which, if you’ve read my other posts on this subject, you’re already aware, that I’ve never been a big fan of cooking or even eating for that matter. On March 1st I celebrated my one year anniversary of giving up all animal based products in my diet. I have to admit that over the holidays I did cheat a bit and have some cookies here and there that I’m sure were made with dairy products but that was about it. I even gave up one of my favorite appetizers, crackers and brie cheese. I watched everyone else eating it and I was surprisingly satisfied with corn chips with salsa and a few other vegan dishes.
So, to update those who are just joining us, I’d asked for a Jack LaLane juicer for Christmas thinking it would give me a really easy way to get the nutrients I needed without cooking. Well, this was true to a point but juicer pulp was just not something I’d considered. I’m not sure what I thought would happen to the remainder of the fruits and vegetables after the juice was extracted but it turns out that there’s quite a bit of pulp leftover. My problem was, what I would do with it, as throwing it away or even composting was out of the question.
As of my last post I’d found a somewhat clumsy way of separating the vegetable and fruit pulps, when I discovered, by accident, that veggie pulp tasted pretty horrendous on oatmeal. Well, I’ve backtracked quite a bit on that idea. I’m no longer separating anything since the new veggie burger recipe I’ve finally perfected (very subjectively speaking) tastes great with either fruit, vegetable or mixed pulp. I still use mostly veggie pulp in my humus spread recipe but you can toss just about anything (within the context of juicing, of course) into the veggie burger mix.
My first few veggie burger attempts turned out not so well. I won’t repeat what my husband said when he tried one. But through a lot of experimentation and many failures, I think I’ve finally come up with something that’s not too bad! I actually like them but there are no guarantees to anyone with a finely tuned culinary palate.
So, without further ado…the recipe:
Vegan Black Bean and Juicer Pulp Veggie Burger
Makes about six patties.
4 Tbsp olive oil
1 16oz can black beans – well-drained and about the same volume of fruit &/or veggie juicer pulp. In lieu of juicer pulp, the same volume of lentils or blended chick peas would work. You can also experiment with spinach and broccoli or other veggies and fruits chopped finely in a food processor. This portion of the recipe is a wild card. Have fun with it!
1/2 medium-sized red onion – minced or chopped
2 tsp parsley (dried or fresh)
1 – 1.5 tsp salt
1.5 tsp chili powder
1.5 tsp garlic powder
1/4 tsp cumin
1/4 tsp turmeric
1/2 cup (approximate) fine bread crumbs or flour
Drain the black beans well and pour into a large mixing bowl. Use a potato masher to turn the beans to a paste-like consistency but still with some whole or partially intact beans. Next add the juicer pulp and use a rubber scraper to mix the beans and pulp thoroughly. Now add the olive oil and remainder of ingredients. Mix all the ingredients thoroughly. Begin adding the bread crumbs or flour until you can make a ball with the batter in your hands and no liquid seeps through your fingers. Make a patty with the mixture and flatten consistently (be sure it isn’t thicker in the center). At this point I grill the patties on my George Foreman Grill for about ten minutes but you can fry them in a pan with olive oil. The latter method is obviously higher in fat if that’s a consideration. It’s very important that the burgers are grilled thoroughly or the centers will be very mushy and unappetising. I leave them on until the grill lines are really dark brown but not burned.
I usually make a batch or two and refrigerate them. I throw them in the microwave at work then add spinach, ketchup, yellow mustard and a little tahini. Yum!
If any real cooks out there have suggestions for improvement, I welcome them! Bon Appetit!