Juice Pulp Veggie Burger Recipe

Ingredients

• 3 cups beet pulp
• 2 cups carrot pulp
• 4 ounces small white mushrooms, quartered
• 1/2 cup canned kidney beans, rinsed and drained
• 2 ounces firm tofu, cut into 1/4-inch dice
• 1 tablespoon canola oil
• 1/4 cup cooked spelt or barley
• 3/4 cup celery pulp, not packed
• 3 large eggs, beaten
• 1/2 cup finely chopped roasted almonds
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons plain dry breadcrumbs
• 2 teaspoons minced garlic
• 2 tablespoons white miso
• 1 teaspoon low-sodium soy sauce
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• Burger buns
• Butter