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


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.  


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


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Features more veg
Wastes no food
Wastes no food