Ingredients:

2/3 cup beet juice pulp

2/3 cup carrot juice pulp

2/3 cup kale & swiss chard juice pulp

1 cup cooked quinoa

1 cup black and/or cannellini beans

1 egg (to make vegan, use 1 flax egg)

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp thyme

1/4 tsp cumin

1/4 tsp smoked paprika

For assembly:

Buns (gluten free or regular), spicy aioli, tomato, onion, lettuce, avocado, etc. 

Directions:

Add juice pulp, cooked quinoa, and beans to a large mixing bowl. Stir well. 

Add spices and egg, stir again, and then mash well with a potato masher until cohesive. 

If your juice pulp was extra dry and the mixture is not sticking together, add another egg. 

Depending on how small/thin you'd like your burgers, divide the mixture into 4-8 small balls and then form each into a patty.

Heat a nonstick skillet to medium and cook each patty on each side for 5-7 minutes, or until slightly browned.

Serve on a regular or gluten free burger bun with your favorite toppings.