Beetroot Burger

Hubby was the founder of our beetroot burger recipe and I’m so thrilled to share this beauty with you. (Not my hubby, the recipe 🙂 )

He started to use the pulp left over from our juices for this as he is on a mission to live a Zero Waste Life. Pretty awesome when you get to look at life from this view.



2 – 4 cups of veggie pulp – beetroot, carrot, apple, ginger.

1 – 2 red jalapeño chillies, depicted and diced

4 – 6 basil leaves finely chopped.

1 tsp turmeric

1 red onion finely chopped.

2 x large organic eggs

2 tbsp psyllium husk

baby spinach leaves

1 x tomato sliced

1/2 cucumber sliced

1 tsp Himalayan salt

2 tbsp coconut oil


Burger sauce:

3 tbsp of double cream plain yoghurt (organic)

1/2 tsp cayenne pepper


Burger roll options – wheat free, 100% rye bread or alternatively 2 big brown mushrooms.


How to make it:

  1. Add the pulp, salt, herbs, spices, onion, chillies, eggs and psyllium husk in a bowl and mix until you have a consistent mixture.
  2. Roll palm size patties and fry in a pan with coconut oil until golden brown on both sides.
  3. Prepare your choice of rolls with tomato, cucumber and baby spinach leaves.
  4. Once the patty is done, place on the roll and add your burger sauce to it.
  5. Enjoy!




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