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