Black Bean Burgers Made With Veggie Pulp

5.0(5)

The upside of juicing is that you get maximum nutrition with minimum food prep. The downside is that you have all this pulp that is too good to just throw away. What's a Mom to do?? Black Bean Burgers to the rescue, ta da!

by Glori-B·published 2012-06-26

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Lunch/Snacks

Servings

(4–6)

Total time

15 min

prep 5 min

Calories / serving

266 kcal

Ingredients (11)

serves

1/2 cup oatmeal, quick cooking (or bread crumbs)
2 cups black beans, drainedblack-beans
1 small onion, minced (or 1 tsp onion powder)onion
2 teaspoons minced garlic (or 2 cloves minced)garlic
1/2 teaspoon oregano, driedoregano
1 tablespoon virgin coconut oil (my current favorite, use what you have)
1 cup pulp from juicing such as carrot, celery, beet, spinach, cucumber, etccarrot
1/4 teaspoon cumincumin
1/2 teaspoon saltsalt
2 teaspoons chili powderchili-powder
2 tablespoons virgin coconut oil, for fryingvirgin-coconut-oil

Instructions (3 steps)

01Place oatmeal in bowl; add black beans. Using a potato masher, mash the two together. Add the rest of the ingredients, except the last 2 T of coconut oil. (You'll need them for frying.) Mix well to combine.
02Form into patties (4 dinner size, 6 lunch or snack size).
03

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Rich recipe — supports nutrition-aware planning.