Juicey veggie burgers

Hell's yeah!! On my gluten free bread and all the trimmings!
I have a major pet hate slash obsession in the kitchen......and it's with food wastage. I haaaaaaaiiiiiiiiiite (yes I put an 'i' in hate because thats me gritting my teeth!) wasting the majority of the food item. Not because people in the world are going hungry. Well yeah that too. Actually obesity is causing more diet related issues than starvation, but thats not for this conversation. So if I ever make fresh juice which is rarely, then I get all protective over allllll that fresh pulp and fibre from the vegetables that has been left behind. So I use it!! But if you don't make juice it's totally ok. You can just use mashed vegetables!

Once again, don't freak out with the big list of ingredients. You want them to taste good right?? And they are veggie burgers right?? Meaning not just one kind. If they were just carrot burgers then they would just be called carrot burgers. Boring. 

  • 1 cup of vegetable juice pulp (or mashed veg of choice)
  • 1 cup of beans, lentils or chick peas
  • ½ onion grated
  • ½  cup flaxmeal
  • ¼ cup walnuts crushed
  • ¼ cup grated carrot
  • ¼ cup grated zucchini
  • 1 garlic clove crushed
  • 2 tbs parsley
  • 1 tbs coconut oil
  • 3 tsp tamari or coconut aminos
  • 2 tsp tomato paste
  • ½ tsp oregano, basil, curry powder, black pepper, cumin

  1. Pre heat oven to 180 degrees
  2. Mash your beans, lentils or chickpeas in a bowl
  3. Add remaining ingredients except the coconut oil
  4. Mix to combine and mould into burgers. If you have time, place them on a tray in the fridge for 30-1hr to let the flavours develop and to help your burgers firm up
  5. Grease a foil lined baked tray with the coconut oil and place the burgers in the tray
  6. Place in the oven for 30mins, flipping after 10 minutes