Burger Pulp Recipes

Burger pulp recipes are really an easy and undetectable way to use juicer pulp. Save or freeze any combination of vegetable pulp, and add it to your meat or vegetarian burgers. It will add moisture and a little flavor.

Tips for your burger pulp recipes

1. Don’t add more then a ½ for 4 servings, or it will get too mushy. 

2. Use vegetable pulp only- fruit really doesn’t work unless it’s a really special recipe. The only fruit that is an exception is apple as it adds moistness. Stick to carrot, some green and tomato pulp if you can…celery pulp will be grainy.

3. If you make juice and know the pulp will be perfect for burgers but aren’t making any that day, just freeze the pulp for later use. Of course, fresh is always best.

If you are concerned about picky eaters, don’t be afraid that anyone will notice..they won’t. It’s really hard to tell, in fact, I think they add a good bit of flavor.

I recently had company over and made turkey burgers with apple/ carrot pulp on the grill…they were so good and no one knew that I added some pulp.

Carrot pulp veggie burgers (4-6 burgers)

1 cup shredded carrots 
1/2 cup of carrot pulp
2 cups crushed cornflakes 
2 eggs, beaten 
1/4 cup finely chopped celery 
1 tablespoon finely chopped onion 
salt and pepper to taste
2 tablespoons olive oil 
Hamburger buns 

In a bowl, combine carrots, carrot pulp, cornflakes, eggs, celery, onion, salt, and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned or cook on the grill. Serve on buns if desired. 

Turkey burger pulp recipe (4 burgers)

1 pound ground organic turkey 
½ cup of carrot and apple pulp, or a mixed veggie pulp
1 packet dry onion soup mix (organic, natural if possible) 
1/2 cup water 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
optional really good ingredients to add, chopped cilantro, cayenne pepper and a few tablespoons of olive oil(if you find turkey burgers dry) 

Preheat a grill for high heat. In a large bowl, combine the ground turkey, soup mix, and water. Season with salt and pepper. Mix with your hands, and form into 4 patties. Lightly oil the grill grate. Grill patties 5 to 10 minutes per side, until well done.

Greek style burger pulp recipe (4 burgers)

1/2 cup mayonnaise 
1 teaspoon minced garlic 
1 pound ground lamb 
¼ cup of carrot, tomato, apple or any mix of vegetable pulp
2 tablespoons bread crumbs 
1 tablespoon and 1-1/2 teaspoons shallots, minced 
1/2 teaspoon dried oregano 
1/4 teaspoon salt 
ground black pepper to taste 
4 hamburger buns 

In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours. Preheat grill for high heat. Mix together lamb, bread crumbs, shallot, oregano, and salt. Form into thick patties, and sprinkle black pepper over surfaces. Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise. 

Ground beef pulp burgers (4 burgers)

1 pound ground organic beef
½ cup of carrot and apple pulp, or a mixed veggie pulp
Salt and black pepper to taste
1/3 cup of breadcrumbs
Optional really good ingredients to add: chopped cilantro, cayenne pepper 

Preheat a grill for high heat. In a large bowl, combine the ground beef, spices and breadcrumbs. Mix with your hands, and form into 4 patties. Lightly oil the grill grate. Grill patties 5 to 10 minutes per side, until well done. 

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