'Beet waste to a pulp' burger

Name: 'Beet waste to a pulp' burger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 200 grams (about 4 small juices worth) of fresh fruit or vegetable pulp (This recipe uses beetroot and carrot juice pulp); 200 grams mashed white beans; 1 tablespoon miso paste; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp cumin; 1 tsp chilli powder; 1 large onion, grated; 2 tablespoons soy sauce; 1 tablespoon wholemeal flour; 1 pinch salt; 1 pinch pepper; 50 grams crushed walnuts; 1 tablespoon oil for frying; 6 burger buns; 2 tablespoons Hellmann's® Vegan mayo

PREP TIME

15 mins

COOKING TIME

15 mins

SERVES

6 PEOPLE

We have teamed up with OLIO - The Food Sharing App to fight food waste to create this delicious burger!

INGREDIENTS

200 grams (about 4 small juices worth) of fresh fruit or vegetable pulp (This recipe uses beetroot and carrot juice pulp)
200 grams mashed white beans
1 tablespoon miso paste
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp chilli powder
1 large onion, grated
2 tablespoons soy sauce
1 tablespoon wholemeal flour
1 pinch salt
1 pinch pepper
50 grams crushed walnuts
1 tablespoon oil for frying
6 burger buns
2 tablespoons Hellmann's® Vegan mayo

METHOD

Scoop the juice pulp out of your juicer machine and add to a large mixing bowl.
Add other ingredients to the bowl and mix well.
Divide the patty mixture and form into six round patties.
Place pulp patties in the fridge to firm up, for at least two hours.
Remove pulp patties from the fridge.
Heat a splash of oil in a large frying pan over a medium heat, add the pulp patties and cook on each side for 5 minutes.
Assemble your pulp burgers! Squeeze a large dollop of Hellmann’s vegan mayonnaise onto the base of each bun (toast them if you like), then top with the pulp burgers. Layer over a couple of slices of tomato, salad leaves – eat & enjoy!