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