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vegetarian beetroot burger THE BEST VEGETARIAN BUN FREE BURGER EVER!

There’s nothing more satisfying than a burger... especially when it is a hashtag juicepulp burger! Pulp from juicing can be used for all sorts of food and beauty recipes. Try using cucumber pulp for cleansing the skin, carrot pulp for carrot cake and beetroot (beet) pulp for these delicious burger patties. Whatever your everyday life throws at you these beetroot burgers are designed to restore your depleted energy levels.

Makes 4 burgers

:: Ingredients ::

For the fennel slaw

  • 1 fennel bulb
  • 2 asparagus spears, very thinly sliced
  • 1 tablespoon fresh dill (dillweed), chopped
  • 1 tablespoon fresh parsley, chopped
  • juice of 1⁄2 lemon
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil

For the juice pulp burger patties

  • 100g (31⁄2oz/generous 1⁄2 cup) cooked white quinoa
  • 1 tablespoon olive oil
  • 1⁄2 small red onion, finely diced
  • 2 garlic cloves, finely chopped
  • 200g (7oz) beetroot (beet) pulp
  • 1 teaspoon chia seeds
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 tablespoons quinoa flakes
  • 50g (2oz) goat’s cheese, rind removed
  • 1 egg, beaten
  • 1⁄2 teaspoon sea salt
  • 2 tablespoons hemp seeds

For the buns & topping

  • 8 Portobello mushrooms
  • 4 cos (romaine) lettuce leaves
  • 1 avocado, halved, stoned (pitted), peeled and sliced
  • 4 slices halloumi, grilled (broiled)
Vegetarian Bun-Free Burger from Kimberly Parsons, The Yoga Chef

Method:

  1. Trim the fennel, then cut in half. Using a mandolin, slice very thinly.
  2. Place in a bowl along with the asparagus slices and chopped dill and parsley.
  3. Add the lemon juice, white wine vinegar and olive oil and toss together. Season to taste.
  4. Now make the patties.
  5. Preheat the oven to 180°C fan/400°F/Gas 6.
  6. Place the cooked quinoa, red onion, garlic, beetroot pulp, chia seeds, fresh rosemary, quinoa flakes, goat’s cheese, egg and salt into a large mixing bowl and stir to mix all the ingredients together.
  7. Set the mixture aside for about 30–40 minutes, to allow the chia seeds to coagulate.
  8. Using wet hands, divide the mixture into 4 portions, then roll each portion into a flat round patty.
  9. Place the hemp seeds on a flat plate, then roll the edges of each patty in the seeds.
  10. Place each patty on a baking tray (baking sheet) lined with baking paper (parchment paper).
  11. Bake in the oven for 15-20 minutes.
  12. While the patties are baking, place the Portobello mushrooms, face down, on a lightly oiled baking tray and bake for 10 minutes or until just cooked. The mushrooms should start to wrinkle on the sides and be just warmed through.
  13. Remove the patties and mushrooms from the oven and place a mushroom, skin side down, on 4 plates, then begin to layer each with a lettuce leaf, avocado slices, beetroot patty, halloumi and shaved fennel salad.
  14. Place another Portobello mushroom on top, serve and enjoy.


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