Carrot-y Veggie Burgers

14 May

We got a juicer not too long ago and I LOVE it. We usually compost the pulp that remains after you make juice but a friend told me that there are tons of recipes that use the pulp. She said that carrot pulp can be used to make carrot muffins, so I originally set out to find a muffin recipe. I found these burgers instead and they were delicious.

Carrot-y Veggie Burgers

1 cup chopped carrots
1/2 cup carrot pulp
2 cups crushed cornflakes
2-3 eggs, beaten
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
salt and pepper to taste
Butter or olive oil (just to grease the skillet)
Burger Buns

I put the carrot, onion and celery in a food processor and the fine chopping was quick and easy. Combine the chopped carrots, onion and celery with the carrot pulp, crushed cornflakes, and eggs in a bowl. The recipe originally called for two eggs but we thought the burgers weren’t sticky enough so we added a third egg. Add a little salt and pepper and mix well.

Form the mixture into patties – once this recipe made four patties and once it made five. Who knows what you’ll end up with.

Melt a bit of butter in a skillet over medium heat and cook patties for a few minutes on each side or until browned.

Patties on the griddle

I think we’ll also try cooking these on foil on the grill this summer.

Top with lettuce, tomato, onion, pickles – whatever you like! Serve on your favorite buns.


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