Beet Juice Pulp Burger

If you're a big juicer like me and want to do something with your extra pulp, this post is for you! Even if you don't juice, and you wanna start-these burgers are worth drinking some juice for. 

Beet Juice Pulp Burgers

by Sarah Farsh April 15, 2023

• 4-5 red beets, juiced and pulp preserved
• 1/4 cup almond flour or chickpea flour
• 1 tsp onion powder
• sea salt and black pepper to taste

These work best with pure beet juice pulp (no ginger, lemon or anything else you'd generally juice beets with). If you're a juice mixer, juice your beets first, take the pulp for the burgers, and juice anything else you like to add to your juice separately. Take your beet pulp and mix with almond flour, onion powder, sea salt and black pepper. Roll into burger patties (4-5 juiced beets makes x2 regular size patties), and air fry or bake for 25-30min at 350 degrees. You can make a batch and freeze the patties individually. Serve in a lettuce bun, classic sesame or enjoy on a salad!