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